Eggs Benedict Casserole is a dream come true for anyone who loves that classic brunch combination of poached eggs, toasted muffins, savory ham, and silky hollandaise sauce — but wants the ease of making everything in one dish! Imagine waking up to layers of golden English muffins, smoky Canadian bacon, and a rich, creamy custard, all topped off with a generous swirl of hollandaise. This recipe combines beloved flavors into the ultimate make-ahead breakfast bake that’s perfect for company, holiday mornings, or just treating yourself to something special.
Ingredients You’ll Need
One of the best things about this Eggs Benedict Casserole is how simple but elevated the ingredients are. Each component brings its own personality, turning a handful of everyday items into pure brunch magic!
- English muffins: Their nooks and crannies soak up all the custard, keeping every bite fluffy on the inside and satisfyingly toasty on the edges.
- Canadian bacon or thinly sliced ham: Layered for a salty, smoky depth; feel free to get creative if you prefer smoked salmon or sautéed spinach.
- Large eggs: The star of the show, they create the casserole’s silky, custard-like texture that ties everything together.
- Whole milk: Adds creaminess to the custard and ensures your casserole is luscious and rich.
- Hollandaise sauce (homemade or store-bought): The signature finishing touch, providing lemony richness and a beautiful golden glaze.
- Fresh herbs (chives or parsley): A fresh, verdant flourish that brightens up the entire dish just before serving.
How to Make Eggs Benedict Casserole
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This step is the secret for easy serving later—nothing sticks and all those lovely bits lift right out!
Step 2: Build the Foundation
Take your English muffins (bonus points if they’re a day old!) and split them. Layer half of them, toasted lightly if you wish, across the bottom of the dish. Next up, distribute all that savory Canadian bacon (or sub in that smoked salmon or spinach for a twist) over the muffins for the perfect base layer.
Step 3: Whisk the Custard
In a large bowl, whisk together the eggs, whole milk, and a dash of salt and pepper until the mixture is completely smooth and slightly frothy. This custard is going to seep into every nook, giving your Eggs Benedict Casserole a wonderfully rich bite.
Step 4: Pour and Drizzle
Slowly pour the egg and milk custard mixture over your English muffin and bacon layers, making sure to coat everything evenly. Then, drizzle your hollandaise sauce right over the top. Don’t worry about making it perfect—the sauce will spread out and melt into the casserole as it bakes, giving that signature tangy finish.
Step 5: Bake to Perfection
Slide your dish into the preheated oven and bake for 30–40 minutes. You’re looking for the middle to be just set, with a little golden color on top. When it’s done, let it rest for 10 minutes (this helps everything firm up and makes slicing a breeze), then shower with fresh chives or parsley before serving.
How to Serve Eggs Benedict Casserole
Garnishes
A scattering of freshly chopped chives or parsley not only wakes up the color of your Eggs Benedict Casserole but adds a gentle burst of freshness that cuts through the richness. A grind of black pepper and maybe even a little lemon zest can truly make it pop!
Side Dishes
Pair your casserole with a lightly dressed green salad, roasted asparagus, or crispy breakfast potatoes for a well-rounded brunch. Sweet options like a fruit salad or citrus segments work beautifully to brighten the whole plate.
Creative Ways to Present
Feeling festive? Serve portions with extra hollandaise sauce on the side for dipping, or plate each slice atop steamed spinach or a tomato slice for a colorful twist. For a fun buffet, cut your Eggs Benedict Casserole into bite-sized squares and serve them with cocktail forks for a brunch party!
Make Ahead and Storage
Storing Leftovers
Leftover Eggs Benedict Casserole holds up great in the fridge! Simply cover the dish tightly with foil or transfer slices to an airtight container. It will stay delicious for up to 3 days, and the flavors might intensify a bit overnight.
Freezing
Yes, you can absolutely freeze this casserole! Wrap cooled portions individually in plastic wrap and then foil, or use freezer-safe containers. They’ll keep for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
Reheat individual slices in the microwave (about 1–2 minutes on medium power), or the whole dish covered in a low oven (300°F) until warmed through. If you saved extra hollandaise, drizzle it on after reheating to keep that velvety finish.
FAQs
Can I make Eggs Benedict Casserole ahead of time?
Absolutely! In fact, prepping it the night before allows the flavors to meld beautifully. Just cover and refrigerate overnight, then bake in the morning—add an extra 5 to 10 minutes to the baking time if it’s starting out very cold.
Is it possible to use a different type of bread?
Exchange the English muffins with hearty day-old bread like sourdough, brioche, or even croissants for a different texture and flavor. The results are always delicious, just make sure to keep the bread thickness about the same.
Can I make this gluten-free?
Yes! Swap out traditional English muffins for your favorite gluten-free version. Double-check your hollandaise sauce too to ensure it’s gluten-free. The rest of the ingredients are naturally friendly for gluten-free diners.
What if I want more veggies in my casserole?
No problem—a layer of spinach, sautéed mushrooms, or even blanched asparagus can be tucked in with the muffins and bacon for added flavor and color. Just be sure veggies are cooked and not too watery before adding.
How do I keep hollandaise from splitting or getting too thick?
If making your own, whisk constantly and keep the heat low to ensure your hollandaise stays silky. Store-bought versions are super reliable, though if it thickens up, loosen it with a splash of warm water or lemon juice before drizzling.
Final Thoughts
Eggs Benedict Casserole truly turns any morning into something special, whether it’s for a cozy family breakfast or a festive occasion with friends. Give it a try—you’ll see just how effortlessly this one-pan wonder captures all the heart and soul of the diner classic, with extra comfort and ease. Happy brunching!
Print
Eggs Benedict Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Eggs Benedict Casserole recipe is a delightful twist on the classic eggs benedict dish, perfect for serving a crowd during brunch gatherings. Layers of English muffins, Canadian bacon, eggs, and velvety hollandaise sauce come together in a convenient casserole form.
Ingredients
English Muffins:
- 6–8 English muffins, toasted
Canadian Bacon Layer:
- 8 ounces Canadian bacon or thinly sliced ham
Egg Mixture:
- 8 large eggs
- 2 cups whole milk
- Salt and pepper to taste
Additional:
- 1 cup hollandaise sauce (homemade or store-bought)
- Fresh herbs (chives or parsley) for garnish
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer: Arrange half of the toasted English muffin halves in the baking dish, followed by the Canadian bacon.
- Whisk: In a bowl, whisk together eggs, milk, salt, and pepper until smooth. Pour this mixture over the English muffin and bacon layers.
- Add Sauce: Drizzle hollandaise sauce over the casserole and bake for 30-40 minutes until the eggs are set.
- Rest and Serve: Allow the casserole to rest for 10 minutes before slicing. Garnish with fresh herbs before serving.
Notes
- For better texture, use day-old English muffins or bread.
- Experiment with variations like smoked salmon or sautéed spinach instead of Canadian bacon.
- To make ahead, prepare the casserole the night before for a hassle-free brunch; adjust baking time accordingly if refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 200mg
