Easy Eggs Benedict Casserole Recipe

There's nothing quite like the rich, indulgent flavors of Eggs Benedict to start your morning. But let's be honest—poaching eggs, making hollandaise from scratch, and assembling each serving individually can be a bit much, especially when you're feeding a crowd. That’s where this Easy Eggs Benedict Casserole comes in. It delivers all the flavors of the classic dish with a fraction of the effort, making it perfect for brunch, holidays, or meal prepping ahead of time.

I first discovered this recipe when I needed a make-ahead breakfast for a family gathering. The first time I served it, there wasn’t a single bite left! The combination of buttery English muffins, savory Canadian bacon, and a luscious hollandaise sauce baked into a fluffy egg mixture makes this a guaranteed crowd-pleaser.

Why You’ll Love This Easy Eggs Benedict Casserole

This casserole takes all the stress out of making Eggs Benedict while keeping its signature taste intact.

First, it’s incredibly easy to prepare. With just a few simple steps, you can have everything assembled in advance, ready to bake in the morning.

It’s also perfect for feeding a crowd. Instead of making individual portions, this dish allows you to serve everyone at once, making it ideal for holiday brunches or meal prep.

Not to mention, it’s packed with flavor. The crispy, toasted English muffins soak up the creamy egg mixture, while the Canadian bacon adds a smoky, savory bite. And, of course, the rich, velvety hollandaise drizzled on top takes it over the edge.

Lastly, it’s completely customizable. You can swap in ham, bacon, or even smoked salmon for a fun twist. Plus, you can easily make it ahead of time and refrigerate overnight, so all you have to do is bake and serve!

Ingredients Notes

The magic of this casserole lies in its simple yet delicious ingredients. Here’s what you’ll need:

English Muffins are the perfect base for this casserole. Their slightly crisp, chewy texture soaks up the egg mixture beautifully without becoming too soggy. If you don’t have English muffins, a sturdy bread like sourdough or brioche works well, too.

Canadian Bacon adds that signature smoky-salty flavor. If you prefer, you can use regular ham, crispy bacon, or even smoked salmon for a twist on tradition.

Eggs and Milk form the custard base that binds everything together. The eggs provide structure, while the milk keeps the casserole light and fluffy. For extra richness, you can swap some of the milk for half-and-half.

Hollandaise Sauce is the crowning glory of Eggs Benedict. A good-quality store-bought hollandaise saves time, but if you’re feeling ambitious, you can make your own from scratch with egg yolks, butter, and lemon juice.

A touch of Dijon mustard and seasonings elevates the flavor, adding a hint of tang that balances the richness of the dish.

How To Make This Easy Eggs Benedict Casserole

Making this casserole is as simple as layering, soaking, and baking. Here’s how it comes together:

Start by toasting the English muffins. This helps them maintain their texture and prevents them from getting too soggy when mixed with the eggs.

Next, layer the Canadian bacon and toasted English muffin pieces in a greased casserole dish. Make sure they’re evenly distributed so every bite gets a bit of both.

In a mixing bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper. Pour this mixture evenly over the casserole, pressing the bread down slightly so it absorbs the liquid.

Cover and refrigerate for at least an hour—or even overnight if you want a make-ahead option. This allows the flavors to meld and ensures a custardy texture once baked.

When ready to bake, preheat your oven to 375°F (190°C) and bake for about 40-45 minutes until the top is golden brown and the eggs are fully set.

While the casserole bakes, prepare your hollandaise sauce if making from scratch. If using store-bought, gently warm it on the stovetop.

Once out of the oven, drizzle with hollandaise sauce and garnish with chopped chives or parsley for a fresh, vibrant finish.

Storage Options

If you have leftovers (which is rare!), this casserole stores beautifully.

You can refrigerate any leftovers in an airtight container for up to 3 days. To reheat, simply pop a portion in the microwave for 30-45 seconds or warm it in a 300°F oven until heated through.

For longer storage, freeze individual portions by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is.

If you’re not a fan of Canadian bacon, try crispy bacon or cooked sausage crumbles instead. Even smoked salmon makes for an elegant twist.

Want to make it vegetarian? Swap the meat for sautéed spinach, mushrooms, or roasted red peppers for a veggie-packed version.

For a dairy-free option, use non-dairy milk and a plant-based hollandaise sauce. There are great alternatives available, or you can make your own with cashews or silken tofu.

If you prefer a richer dish, replace some of the milk with half-and-half or heavy cream for an even creamier texture.

No English muffins? No problem! Substitute with thick-cut sourdough, brioche, or even croissants for a deliciously different take.

This Easy Eggs Benedict Casserole is guaranteed to become your new brunch favorite. Whether you're serving it for a holiday breakfast, a special weekend treat, or prepping for the week ahead, this dish is simple, delicious, and sure to impress!

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