Easy Eggs Benedict Casserole Recipe

There's nothing quite like the rich, buttery taste of Eggs Benedict to start your morning. But let’s be honest—poaching eggs, making hollandaise, and assembling everything can feel overwhelming, especially when cooking for a crowd. That’s why this Easy Eggs Benedict Casserole is a game-changer! It delivers all the flavors of the classic brunch favorite in a simple, make-ahead dish that's perfect for holidays, weekends, or any time you want a special breakfast without the fuss.

I first made this casserole for a family brunch when I didn’t want to spend the entire morning in the kitchen. The result? A warm, satisfying dish with toasty English muffins, savory Canadian bacon, creamy eggs, and a drizzle of velvety hollandaise sauce. Now, it’s my go-to recipe whenever I want a delicious yet effortless breakfast.

Why You'll Love This Easy Eggs Benedict Casserole

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Get ready to fall in love with this stress-free take on a classic brunch dish!

First, it’s incredibly easy to prepare. Instead of individually poaching eggs, this casserole lets you bake everything together, cutting down on hands-on time while still delivering that signature flavor.

It’s also a make-ahead marvel. You can prep the entire dish the night before and simply bake it in the morning—perfect for holiday mornings or entertaining guests without the stress.

Not to mention, this casserole is budget-friendly. Using simple pantry staples and ingredients like eggs, milk, and English muffins, you get all the flavors of traditional Eggs Benedict without the expensive restaurant bill.

And if you love versatility, this recipe is for you. Swap the Canadian bacon for crispy bacon, sausage, or even smoked salmon for a different spin. You can even make it vegetarian by omitting the meat altogether!

Ingredients Notes

The magic of this Easy Eggs Benedict Casserole comes from its simple ingredients, each bringing a distinct element to the dish.

English Muffins form the base, providing that classic toasted, slightly chewy texture you expect from traditional Eggs Benedict. They soak up the egg mixture beautifully, creating a soft, custardy interior while maintaining a crisp top layer.

Canadian Bacon is the traditional choice for Eggs Benedict. It has a milder, slightly smoky flavor compared to regular bacon, making it the perfect savory addition. If you prefer, you can substitute it with cooked bacon or ham.

Eggs are the heart of this dish, binding everything together and giving the casserole a rich, creamy consistency. They also provide protein, making this a hearty and satisfying meal.

Milk and Heavy Cream help create a custard-like texture. The combination of the two ensures that the casserole is light yet creamy, balancing out the crispy muffins perfectly.

Hollandaise Sauce is what truly makes this dish shine. You can make it from scratch for an authentic touch, but store-bought hollandaise works beautifully if you want to keep things simple.

How To Make This Easy Eggs Benedict Casserole

Creating this decadent casserole is easier than you think. Here’s how to do it step by step.

Start by prepping the ingredients. Cut the English muffins into bite-sized pieces and dice the Canadian bacon. Spread them evenly in a greased 9x13-inch baking dish to ensure every bite is flavorful.

Next, whisk together the eggs, milk, and heavy cream in a large bowl. Season with a pinch of salt and black pepper. Pour this mixture evenly over the English muffins and bacon, making sure everything is well coated. This will help create the soft, custardy texture that makes this dish so irresistible.

Cover the dish with foil and let it sit in the refrigerator for at least 2 hours, or overnight if you’re making it ahead. This allows the flavors to meld and the muffins to fully absorb the egg mixture.

When you’re ready to bake, preheat the oven to 375°F. Bake the casserole uncovered for 35-40 minutes, or until the eggs are fully set and the top is golden brown.

While the casserole bakes, prepare your hollandaise sauce. If making it from scratch, whisk together egg yolks, lemon juice, and melted butter over low heat until thickened. If using store-bought, gently warm it up just before serving.

Once the casserole is out of the oven, let it cool for 5 minutes, then drizzle with warm hollandaise sauce and sprinkle with fresh chives for a bright, herby finish.

Storage Options

If you have leftovers, don’t worry—this casserole stores beautifully! Simply cover the dish tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for 3-4 days.

For longer storage, freeze individual portions in airtight containers for up to 2 months. When ready to eat, let them thaw in the refrigerator overnight before reheating.

To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until warmed through. If reheating in the oven, cover with foil and warm at 350°F for about 10-15 minutes.

Variations and Substitutions

This recipe is incredibly flexible, allowing you to customize it based on your preferences and what you have on hand.

For a meat-free option, simply omit the Canadian bacon and add sautéed spinach, mushrooms, or roasted red peppers for a vegetarian-friendly twist.

Want to switch up the protein? Smoked salmon is an elegant alternative that pairs beautifully with the hollandaise sauce.

If you love a little heat, try adding a pinch of cayenne pepper or a few dashes of hot sauce to the egg mixture for a subtle kick.

For a lighter version, swap half-and-half for the heavy cream and use a lower-fat hollandaise sauce or Greek yogurt-based alternative.

Final Thoughts

This Easy Eggs Benedict Casserole brings all the flavors of the beloved brunch classic into a convenient, make-ahead dish that’s perfect for any occasion. Whether you're hosting a crowd, meal-prepping for the week, or just craving a comforting breakfast, this casserole is sure to impress. Give it a try and let me know your favorite variations!

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