Eggs Benedict Casserole Recipe

Easy Eggs Benedict Casserole for a Perfect Brunch

When I first made this Eggs Benedict Casserole recipe, it instantly became a weekend staple in my home. It takes all the fuss out of making the classic dish—no poaching eggs or toasting individual muffins.

You get layers of savory Canadian bacon, soft English muffins, and a rich egg custard, all baked to perfection. It’s an elegant yet simple meal that always impresses my guests.

If you enjoy this, you should also explore our guide to making a delicious Spinach and Feta Puff Pastry Twists Recipe for another amazing meal.

Additional Tips for Making this Recipe Better

After making this recipe a few times, I’ve picked up a few tricks that take it from great to absolutely perfect.

• I always use day-old English muffins. They are a bit drier and soak up the egg mixture perfectly without turning soggy.
• Don’t skip the overnight chill. I tried a shorter chill time once, and the texture just wasn’t the same. The long rest really makes a difference.
• For an extra touch of flavor, I sometimes add a pinch of cayenne pepper to the Hollandaise sauce for a subtle kick.
• Make sure to let the casserole rest for about 10 minutes before slicing. It helps the pieces hold their shape much better.

Variations to Try

One of the best things about this recipe is how easy it is to adapt. Here are a few variations to customize it to your liking. If you’re looking for more inspiration, you can also explore our collection of dinner recipes.

• Meat Swap: Instead of Canadian bacon, try using cooked and crumbled sausage, diced ham, or crispy bacon.
• Add Some Greens: Mix in a cup of fresh spinach or sautéed mushrooms with the bacon layer for added nutrients and flavor.
• Cheesy Upgrade: Add 1 cup of shredded Gruyère, Swiss, or sharp cheddar cheese to the egg mixture for a richer, cheesier casserole.
• Spice It Up: For a little heat, add a few dashes of your favorite hot sauce or some diced jalapeños to the egg custard.

Equipment You Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

• 9×13-inch Baking Dish: The perfect size for assembling and baking the casserole.
• Large Mixing Bowl: For whisking together the egg custard.
• Whisk: To ensure your egg mixture is smooth and well-combined.
• Small Saucepan: For preparing the quick and creamy Hollandaise sauce.
• Knife and Cutting Board: For chopping the Canadian bacon and green onions.

How to Serve Eggs Benedict Casserole

Presentation can make this simple dish feel extra special. Here are a few ways to serve it.

• Garnish with a sprinkle of fresh chives or parsley for a pop of color and freshness.
• Serve alongside a simple green salad with a light vinaigrette to balance the richness.
• A side of fresh fruit, like berries or melon slices, makes for a perfect brunch pairing.
• For dessert, continue the brunch theme with our amazing Cranberry Turkey Stuffing Balls Recipe.

Calories Count

Here is an approximate nutritional breakdown per serving (based on 10 servings):

• Calories: 350 kcal
• Protein: 20g
• Fat: 22g
• Carbohydrates: 18g
• Sodium: 950mg

How to Store the Casserole

This dish is great for leftovers, and storing it is simple.

• Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can assemble the casserole and freeze it before baking for up to one month. Thaw it in the refrigerator overnight before baking as directed.
• Reheating: Reheat individual servings in the microwave or place the entire casserole in a 300°F (150°C) oven until warmed through.

Why You’ll Love This Recipe

Here are just a few reasons why this casserole will become your new go-to for brunch.

• Perfect for Guests: It serves a crowd and can be prepared the night before, so you can enjoy the morning with your company.
• Classic Flavor, No Fuss: You get all the beloved flavors of Eggs Benedict without the stress of poaching eggs.
• Amazingly Versatile: It’s easy to customize with different meats, cheeses, or vegetables to suit your taste.
• So Easy to Make: With simple ingredients and straightforward steps, even novice cooks can make this dish perfectly.

More Helpful Recipe Details

To ensure your Eggs Benedict Casserole turns out perfectly, keep a few extra things in mind. Using whole milk will give you the richest, most tender custard, but you can use low-fat milk if you prefer a lighter version.

When making the Hollandaise sauce, whisk constantly to prevent it from clumping and ensure it comes out silky smooth. If the sauce gets too thick, you can thin it out with a splash of milk.

Finally, let the casserole cool slightly before adding the sauce; this helps the sauce coat each slice beautifully without melting away immediately.

Ben Carraoli

Eggs Benedict Casserole Recipe

When I first made this Eggs Benedict Casserole, it instantly became a weekend staple in my home. It takes all the fuss out of making the classic dish—no poaching eggs or toasting individual muffins. You get layers of savory Canadian bacon, soft English muffins, and a rich egg custard, all baked to perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs 45 minutes mins

Total Time 9 hours hrs

Servings: 8

Course: Dinner

Calories: 350

Ingredients Method

Ingredients

  

• English muffins: 6 split and cubed. Day-old muffins work best as they absorb the egg mixture without becoming mushy.
• Canadian bacon: 8 ounces chopped. This provides the classic savory, meaty flavor of Eggs Benedict.
• Large eggs: 8. These form the heart of the custard creating a light and fluffy texture.
• Milk: 3 cups divided. Two cups for the casserole and one for the sauce, making everything rich and creamy.
• Green onions: 3 chopped. They add a mild, fresh onion flavor that cuts through the richness.
• Onion powder: 1 teaspoon. This enhances the savory notes throughout the casserole.
• Salt: 1 teaspoon. Balances all the flavors.
• Paprika: ½ teaspoon. Sprinkled on top for a touch of color and subtle smoky warmth.
• Hollandaise sauce mix: 1 packet 0.9 oz. A quick and foolproof way to make a delicious, creamy sauce.
• Butter: ¼ cup. This is essential for creating a rich and smooth Hollandaise sauce.

Method

 

1. First, prepare your 9×13-inch baking dish. Grease it thoroughly with butter or a non-stick cooking spray. This important first step ensures that your casserole won’t stick to the bottom, making it much easier to serve clean slices later on.
2. In a large bowl, whisk together the 8 eggs, 2 cups of milk, the chopped green onions, and the teaspoon of onion powder and salt. Continue whisking until the mixture is smooth and well-combined. This egg custard is what will bind the casserole together.
3. Now it’s time to build your casserole. Spread the cubed English muffins evenly across the bottom of your greased baking dish. Sprinkle the chopped Canadian bacon over the muffins. Finally, pour the egg mixture evenly over the top, making sure all the muffins are saturated.
4. Cover the baking dish tightly with foil or plastic wrap. Place it in the refrigerator to chill for at least 8 hours, or preferably overnight. This chilling period is crucial; it allows the English muffins to soak up the egg custard, ensuring a perfect texture.
5. When you’re ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator, uncover it, and sprinkle the paprika over the top. Cover it again with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes, or until the center is set and the top is golden brown.
6. While the casserole is baking, prepare the Hollandaise sauce. In a small saucepan, whisk together the remaining 1 cup of milk and the Hollandaise sauce mix. Add the ¼ cup of butter and cook over medium heat, whisking constantly until the sauce thickens, which should take about a minute.
7. Let the casserole rest for a few minutes after taking it out of the oven. This will help it set for easier slicing. Cut it into 8 or 10 equal portions, place them on plates, and drizzle the warm, creamy Hollandaise sauce over each serving before enjoying.