Easy Eggs Benedict Casserole
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If you're looking for a simple yet absolutely irresistible twist on a brunch classic, this Easy Eggs Benedict Casserole is about to become your new favorite. Crumbly, toasty English muffins are layered with savory Canadian bacon, then soaked in a rich, custard-like egg mixture that bakes up soft, fluffy, and full of flavor. Complete with a rich, creamy homemade hollandaise sauce and you've got yourself a cozy, crowd-friendly dish that's warm, hearty, and effortlessly delicious.
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The best part? There's no need to stand over the stove poaching eggs all morning. This casserole twist keeps things easy without sacrificing on flavor. Whether you're hosting brunch, looking for a way to use up leftover ham, or want something a little special without all the extra effort, this casserole delivers all the classic flavors of eggs Benedict in the most fuss-free, simple way.
Want more delicious recipes to fill your brunch spread? Try this sweet Blueberry Cinnamon Roll Casserole or this Easy Cinnamon French Toast. Looking for more savory brunch classics? This Mug Omelet is super simple and tasty, and this Air Fryer Bacon is a great addition to any brunch table.
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Why You'll Love This Recipe
- Make-ahead friendly: Prep it the night before and cover and refrigerate for up to 24 hours before adding the sauce and baking. It's the perfect breakfast for stress-free mornings.
- Perfect for the holidays: Whether it's Easter, Mother's Day, Christmas, or a cozy weekend gathering, this dish fits right in for any special occasion feast!
- A brunch favorite made simple: All the flavors you love in a classic brunch dish, baked into one easy, crowd-pleasing casserole, much like this French Toast Bake that's perfect for holidays and weekend brunches.
- Easier than Eggs Benedict: Skip the hassle of poaching eggs with this effortless twist of a recipe. You'll get those same delicious flavors with way less work.
- Feeds a crowd: It's a hearty, satisfying dish that's ideal for serving a group.
- Easy to customize: Simple ingredient swaps make it easy to substitute with what you have on hand or your personal preferences.
- Perfect for leftovers: This recipe offers a great way to use up leftover Easter or holiday ham, just like our Easy Split Pea Soup, which is another delicious way to put every last bit to good use.
Ingredients
Gather the ingredients below to make this overnight eggs Benedict casserole!
- Canadian bacon: A savory, smoky, tender protein that's closer to ham than American bacon. Its mild, slightly sweet flavor is perfect for breakfast dishes.
- English muffins: Soft with lightly crisp edges, these cubes act as the base for the casserole and soak up the egg mixture.
- Eggs: The star of the dish, binding everything together while creating a rich, fluffy structure.
- Milk: Lightens the egg mixture and gives it a smooth, custard-like consistency
- Onion powder: Adds a subtle, savory depth of flavor.
- Paprika: Brings a touch of color and a mild warmth that enhances the overall flavor of the casserole.
- Egg yolks: The rich, velvety base of the sauce.
- Heavy whipping cream: Adds extra richness and stability, resulting in a thicker, creamier sauce
- Lemon juice: Provides acidity and brightness to help balance the richer ingredients.
- Dijon mustard: Adds a subtle tang and helps stabilize the emulsion of the sauce.
- Butter: Slowly incorporated to emulsify with the egg yolks, giving the sauce its smooth, luxurious consistency.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Make it cheesy: Sprinkle a generous handful of your favorite cheese over the egg mixture before baking. Cheddar, pepper jack, colby jack, or Swiss all melt beautifully and add an extra layer of gooey goodness.
- Boost the flavor: For an extra rich touch, lightly butter the English muffins before cutting them into cubes.
- Canadian bacon swaps: If you need a substitute for Canadian bacon, try using sliced ham or smoked salmon instead for a delicious twist. American bacon shouldn't be substituted here, as it comes from a separate part of the pig and won't result in the same texture or flavor that we're looking for.
- Customize the seasoning: Feel free to make this recipe your own by adding your favorite spices and seasonings. Whether you like a little heat or extra savory flavor, it's super easy to tailor to your taste!
- Add veggies: Mix in your favorite pre-cooked vegetables for some extra freshness! Spinach, bell peppers, onions, or mushrooms are all great ways to add some more nutrition and flavor to this breakfast dish.
How to Make Easy Eggs Benedict Casserole
Once you've gathered all your ingredients, grab a 9x13-inch baking dish and follow the steps below for this make-ahead eggs Benedict casserole.
- Step 1: Place chopped bacon in the bottom of a greased 9x13-inch baking dish.
- Step 2: Add English muffin chunks on top.
- Step 3: In a large mixing bowl, add eggs, milk, and onion powder. Whisk together.
- Step 4: Pour egg mixture over the English muffins, cover, and refrigerate overnight.
- Step 5: In the morning, sprinkle with paprika and bake at 375ºF covered for 35 minutes, then uncovered for 10-15 minutes until set.
- Step 6: For the sauce, whisk together the egg yolks, cream, lemon juice, and mustard over medium heat until thickened, then slowly whisk in the melted butter.
- Step 7: Drizzle sauce over casserole.
- Step 8: If you choose to, sprinkle minced chives over top and serve immediately.
Helpful Tips for the Best Overnight Eggs Benedict Casserole
- Use a blender for the sauce: For easier mixing, you can use a blender to make the hollandaise sauce. Just be sure to slowly add the butter while the blender is running so that the fats can emulsify properly.
- Reheat with care: Hollandaise sauce can be made ahead of time, but reheating takes a gentle touch. The best method is to place the container of sauce in warm water until heated through. Avoid the microwave, as it can cause the eggs to curdle.
- Remove excess moisture: If you're adding extra ingredients, especially vegetables, make sure to remove as much moisture as possible. Pre-cook both fresh and frozen veggies before adding them into the mixture to avoid a soggy texture.
- Serve sauce on the side: If you're planning to have leftovers, serving the hollandaise sauce on the side makes it much easier to store and reheat without affecting the texture of the dish or risking the sauce curdling.
- Let it rest before serving: Allow the casserole to sit for 5-10 minutes after baking so it sets up and slices more cleanly.
- Don't skip the overnight chill: Refrigerating overnight gives the English muffins time to soak up the egg mixture for the best texture and flavor.
- Check the center for doneness: Since the edges cook faster, always test the center with a knife to make sure it comes out clean.
- Toast the English muffins first (optional): For a little extra texture, lightly toast the muffin pieces before layering them into the dish.
Recipe FAQs
Yes! While chilling it overnight gives the English muffins more time to soak up the egg mixture, you can absolutely make it the same day. For best results, let it sit in the refrigerator for at least 30-60 minutes before baking so the bread has time to absorb some of the custard.
It's not recommended to swap Canadian bacon with regular, American bacon in this recipe. Canadian bacon is more similar to ham, and has a leaner texture and milder, savory flavor that's traditional in eggs benedict. For best results, consider substituting with diced ham or smoked salmon instead.
Insert a knife into the center of the casserole. If it comes out clean and the center is set, it's ready. The edges usually cook faster, so always test the middle.
The easiest way to reheat hollandaise sauce without curdling is to place the container of sauce in a bowl full of warm (not hot) water until it's heated through. You'll want to avoid microwaving or reheating the sauce in the oven, as it will lose its smooth, creamy texture. For convenience, serve the sauce on the side so that it can be reheated separately.
Storage & Freezing Instructions
Storage Instructions
To store leftovers, keep in an airtight container in the refrigerator for 2-3 days after baking. You can store the hollandaise sauce separately, as it will curdle if reheated in the microwave or oven.
Freezing Instructions
The assembled casserole can be frozen before it's baked (without the sauce), but the texture of the eggs and bread may change slightly. Hollandaise sauce does not freeze well and is best made fresh.
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Easy Eggs Benedict Casserole
Ingredients
For the Casserole
- 12 ounces Canadian bacon (chopped)
- 6 English muffins (split in half and cut into 1-inch pieces)
- 8 eggs
- 2 cups milk
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- Optional topping: ¼ cup minced chives
For the Hollandaise Sauce
- 4 egg yolks
- ½ cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ cup butter (melted)
Instructions
- Place chopped bacon in the bottom of a greased 9x13-inch baking dish.
- Add English muffin chunks on top.
- In a large mixing bowl, add eggs, milk, and onion powder. Whisk together.
- Pour egg mixture over top of English muffins.
- Cover with aluminum foil and refrigerate overnight.
- Preheat oven to 375ºF.
- Remove prepared casserole from the refrigerator. Sprinkle paprika over top.
- Cover again and bake for 35 minutes.
- Uncover and bake for an additional 10-15 minutes or until a knife comes out of the center cleanly.
- To make sauce, add egg yolks, heavy whipping cream, lemon juice and mustard. Whisk well and cook over medium heat until mixture thickens and reaches 160ºF.
- Slowly pour in melted butter, whisking continuously.
- Drizzle sauce over casserole.
- If you choose to, sprinkle minced chives over top and serve immediately.
Notes
- Use a blender for the sauce: For easier mixing, you can use a blender to make the hollandaise sauce. Just be sure to slowly add the butter while the blender is running so that the fats can emulsify properly.
- Reheat with care: Hollandaise sauce can be made ahead of time, but reheating takes a gentle touch. The best method is to place the container of sauce in warm water until heated through. Avoid the microwave, as it can cause the eggs to curdle.
- Remove excess moisture: If you're adding extra ingredients, especially vegetables, make sure to remove as much moisture as possible. Pre-cook both fresh and frozen veggies before adding them into the mixture to avoid a soggy texture.
- Serve sauce on the side: If you're planning to have leftovers, serving the hollandaise sauce on the side makes it much easier to store and reheat without affecting the texture of the dish or risking the sauce curdling.
- Let it rest before serving: Allow the casserole to sit for 5-10 minutes after baking so it sets up and slices more cleanly.
- Don't skip the overnight chill: Refrigerating overnight gives the English muffins time to soak up the egg mixture for the best texture and flavor.
- Check the center for doneness: Since the edges cook faster, always test the center with a knife to make sure it comes out clean.
- Toast the English muffins first (optional): For a little extra texture, lightly toast the muffin pieces before layering them into the dish.