Delicious Eggs Benedict Casserole

Eggs Benedict is one of those breakfast dishes I used to save for special occasions – mainly because who wants to poach eggs and whisk hollandaise sauce first thing in the morning? Not me, especially before my morning coffee kicks in. That’s exactly why I fell in love with this make-ahead eggs benedict casserole.

What I really like about this recipe is how it takes all those classic eggs benedict flavors we love and turns them into something you can prep the night before. Just layer everything in your baking dish, pop it in the fridge, and the next morning all you need to do is slide it into the oven. It’s perfect for those lazy weekend mornings or when you’ve got family staying over.

The best part? You get all the taste of traditional eggs benedict without having to stand over the stove juggling multiple pots and pans. And trust me, your family won’t even miss the traditional version once they try this casserole.

What Kind of English Muffins Should I Use?

Regular store-bought English muffins work perfectly fine for this casserole, and you’ll find them in most grocery store bread aisles. While plain English muffins are traditional for Eggs Benedict, you could also use whole wheat or sourdough varieties if you prefer – just make sure to avoid any strongly flavored ones like raisin or cinnamon that might clash with the savory elements. For the best results, try to choose muffins that are fresh and not too dense, as they’ll soak up the egg mixture better. If your English muffins are a few days old, don’t worry – this recipe is actually a great way to use them up since they’ll be soaking in the custard mixture overnight.

Options for Substitutions

This breakfast casserole is pretty adaptable – here are some helpful swaps you can try:

• English muffins: You can swap these with croissants, brioche, or sourdough bread cut into chunks. Just make sure the bread is a day old so it soaks up the egg mixture better.
• Canadian bacon: Regular ham, turkey bacon, or even regular bacon (cooked and crumbled) work great here. For a vegetarian version, try using sautéed mushrooms or spinach.
• Heavy cream: For a lighter version, use half-and-half instead. You can also use whole milk, but the result won’t be quite as rich.
• Monterey Jack cheese: Feel free to use cheddar, Swiss, or Gruyere cheese instead – or skip it if you prefer.
• Seasoned salt: If you don’t have Lawry’s, use regular salt and add a pinch each of garlic powder and paprika.
• Hollandaise ingredients: The egg yolks and butter are must-haves for real hollandaise, but you can use bottled lemon juice instead of fresh, and regular yellow mustard can replace Dijon in a pinch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Eggs Benedict Casserole is preventing the English muffins from becoming too soggy – make sure to toast them lightly before adding them to the casserole dish, and arrange them in a single layer for even soaking. A common mistake is rushing the hollandaise sauce preparation – always use a double boiler or very low heat, and whisk constantly to prevent the egg yolks from scrambling. When assembling the casserole, avoid the temptation to pour all the egg mixture in one spot; instead, pour it slowly and evenly over the entire dish to ensure uniform distribution. For the best texture, let the assembled casserole rest in the refrigerator for at least 4 hours (or overnight), and bring it to room temperature for about 30 minutes before baking to ensure even cooking throughout.

What to Serve With Eggs Benedict Casserole?

This breakfast casserole is pretty filling on its own, but there are some great sides that can round out your brunch spread. Fresh fruit like berries, melon, or citrus segments add a nice bright contrast to the rich, creamy casserole. I love serving it with crispy breakfast potatoes or hash browns on the side – they’re perfect for soaking up any extra hollandaise sauce. For a complete brunch menu, add some simple mixed greens dressed with light vinaigrette to balance out the richness, and don’t forget to brew a pot of good coffee or set up a mimosa bar if you’re hosting friends!

Storage Instructions

Keep Fresh: Got leftovers from your brunch party? Pop your eggs benedict casserole into an airtight container and keep it in the fridge for up to 3 days. I recommend storing any extra hollandaise sauce separately – this way, both components stay at their best!

Make Ahead: You can prep this casserole the night before – just assemble everything except the hollandaise sauce, cover with plastic wrap, and refrigerate overnight. The next morning, bake it fresh and whip up the hollandaise just before serving. Your breakfast guests will never know you did the prep work in advance!

Warm Up: To reheat leftover casserole, cover it with foil and warm in a 325°F oven for about 15-20 minutes until heated through. For the hollandaise, gently warm it in short bursts in the microwave, stirring between each burst, or use a double boiler to bring it back to life. Just be careful not to overheat it, or the sauce might separate.

Preparation Time	25-30 minutes
Cooking Time	45-50 minutes
Total Time	70-80 minutes (plus 4 hours to overnight refrigeration)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 130-150 g
• Fat: 250-270 g
• Carbohydrates: 180-200 g

Ingredients

For the casserole:

• 1 tsp kosher salt
• 2/3 cup whole milk
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1 tsp onion powder
• 1/2 tsp seasoned salt
• 1/2 tsp paprika
• 1 cup shredded Monterey Jack cheese (freshly shredded for better melting)
• 1/2 tsp mustard powder
• 6 English muffins (cut into 1-inch cubes)
• 12 oz Canadian bacon (chopped into 1/2-inch pieces)
• 8 large eggs (room temperature)
• 1 1/3 cups heavy cream (I use Organic Valley)

For the hollandaise sauce:

• 4 egg yolks (separated carefully, room temperature)
• 1 tsp Dijon mustard
• 1/2 cup melted butter (cooled slightly before adding)
• 1 pinch kosher salt
• 1/8 tsp cayenne pepper
• 1/2 cup heavy cream (I prefer Kerrygold butter)
• 2 tbsp fresh lemon juice (about 1 lemon)

Step 1: Prepare the Casserole Base and Assemble Layers

• 6 English muffins
• 12 oz Canadian bacon

Grease a 9×13-inch baking dish with butter or cooking spray.

Cut the English muffins into 1-inch cubes and chop the Canadian bacon into 1/2-inch pieces.

Layer the casserole in three parts: spread half the bacon on the bottom of the dish, then layer half the muffin cubes over it, followed by the remaining bacon, and finish with the remaining muffin cubes.

This creates an even distribution of flavors and ensures every bite has bacon and bread.

Step 2: Mix and Pour the Custard Base

• 8 large eggs
• 1 1/3 cups heavy cream
• 2/3 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp seasoned salt
• 1/2 tsp ground black pepper
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp mustard powder
• 1 cup shredded Monterey Jack cheese

In a large bowl, whisk together the 8 room-temperature eggs, heavy cream, whole milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and mustard powder until well combined and smooth.

Pour this custard mixture evenly over the layered muffins and bacon in the baking dish.

Sprinkle the shredded Monterey Jack cheese over the top for richness and melting texture.

I like to let the cheese sit on top rather than stirring it in so it creates a golden crust when baked.

Step 3: Chill the Casserole Overnight

Cover the baking dish tightly with aluminum foil and refrigerate for at least 4 hours, preferably overnight.

This resting time allows the bread to fully absorb the custard mixture, creating a cohesive, creamy texture throughout rather than soggy bread at the bottom and dry bread at the top.

The overnight chill also makes this an excellent make-ahead breakfast dish.

Step 4: Bake the Casserole Until Set

• assembled casserole from Steps 1-2

Preheat your oven to 375°F.

Remove the casserole from the refrigerator and bake it covered with foil for 35 minutes—the foil traps steam and keeps the top from browning too quickly while the interior cooks through.

Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and a knife inserted into the center comes out clean, indicating the eggs are fully set.

The casserole should be slightly puffed and firm when done.

Step 5: Prepare the Hollandaise Sauce

• 4 egg yolks
• 1/2 cup heavy cream
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/8 tsp cayenne pepper
• 1 pinch kosher salt
• 1/2 cup melted butter

While the casserole finishes baking, make the hollandaise sauce by combining the 4 egg yolks, heavy cream, fresh lemon juice, Dijon mustard, cayenne pepper, and a pinch of kosher salt in a blender.

Blend until smooth and pale, about 1 minute.

Melt the butter in a small saucepan over medium heat and let it cool for 1-2 minutes—if the butter is too hot, it will scramble the yolks instead of creating a silky sauce.

I always cool the butter slightly because this is the key to a smooth, stable hollandaise.

Step 6: Finish the Hollandaise and Serve

• hollandaise mixture from Step 5

With the blender running on low speed, slowly drizzle the cooled melted butter into the egg yolk mixture in a thin, steady stream.

Continue blending until the sauce is smooth, silky, and pale yellow—this slow incorporation creates an emulsion that holds the sauce together.

If the sauce breaks or becomes too thick, add 1 tablespoon of warm water at a time while blending to restore the consistency.

Pour the warm hollandaise sauce over the baked casserole just before serving for the classic Eggs Benedict finish.