Eggs Benedict Casserole is a fantastic twist on the classic breakfast favorite you love—eggs, Canadian bacon, and English muffins all baked together with a cheesy, creamy sauce. It’s like all the best parts of Eggs Benedict layered in a warm, easy-to-make dish that’s perfect for mornings when you want something special but don’t want to fuss with poaching eggs or making hollandaise from scratch.
I love making this casserole when I have guests over for brunch because it can be put together the night before and popped in the oven in the morning. It saves so much time and stress! Plus, everyone always asks for seconds—it’s just so comforting and filling, with that blend of melty cheese and savory ham making every bite satisfying. My secret tip is to use a little bit of smoked paprika on top before baking to add a gentle smoky flavor that makes it even better.
Serving it with a simple side of fresh fruit or a light green salad balances out the richness and keeps things feeling bright and fresh. Breakfast feels like a real treat but without any complicated cooking. This casserole is great for special weekends or holiday mornings when you want to impress without spending hours in the kitchen. It’s become one of my favorite go-to recipes when I want something cozy and crowd-pleasing all in one.
Key Ingredients & Substitutions
English Muffins: These create the perfect base with their firm texture that soaks up the egg mixture well. If you can’t find English muffins, try using sturdy bread like sourdough or a crusty white bread.
Canadian Bacon: This adds smoky, salty flavor. You can substitute with ham or cooked bacon if preferred. For a vegetarian option, try smoked tofu or sautéed mushrooms.
Cheese: Sharp cheddar gives a tangy, melty texture. You can switch it with Swiss, Gruyere, or even mozzarella depending on your taste and what you have on hand.
Hollandaise Sauce: This classic sauce is key for that Eggs Benedict feel. If you want an easier or dairy-free option, try a lemony yogurt sauce or a simple mustard vinaigrette.
How Do You Make Smooth, Lumpy-Free Hollandaise Sauce?
Hollandaise can be tricky since it’s an egg yolk and butter emulsion. Take your time and don’t rush to avoid scrambling the eggs.
- Whisk the egg yolks and lemon juice vigorously until thick and pale before heating.
- Use a double boiler and keep the heat low—avoid boiling water to prevent overheating.
- Slowly drizzle in warm melted butter while continuously whisking to keep it smooth and creamy.
- If the sauce gets too thick, add a teaspoon or two of warm water to loosen it up.
Keep the sauce warm (not hot) until serving to maintain its silky texture. This method makes the difference between a velvety sauce and a clumpy one.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering the casserole evenly and baking it through.
- Mixing bowl – for whisking eggs, milk, and seasonings smoothly together.
- Whisk – helps combine ingredients well and keeps the custard lump-free.
- Double boiler or heatproof bowl and saucepan – essential for gently making smooth hollandaise sauce without scrambling eggs.
- Sharp knife and cutting board – for chopping Canadian bacon and cubing muffins cleanly.
- Rubber spatula or spoon – to mix everything gently without breaking up the bread too much.
Flavor Variations & Add-Ins
- Swap Canadian bacon with smoked salmon for a classic brunch twist that adds richness and a touch of luxury.
- Stir in sautéed spinach or kale for a fresh, green boost that balances the richness nicely.
- Add a sprinkle of chopped chives or fresh dill on top to brighten flavors and add a mild oniony zing.
- Use gruyere or fontina cheese instead of cheddar for a nuttier, creamier texture that melts beautifully.
How to Make Eggs Benedict Casserole
Ingredients You’ll Need:
Main Ingredients:
- 6 large eggs
- 1 ½ cups milk (whole or 2%)
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups cubed day-old English muffins or bread (preferably slightly toasted)
- 8 oz Canadian bacon or ham, chopped
- 1 ½ cups shredded sharp cheddar cheese
- 2 tbsp butter, melted (for greasing the dish)
- Fresh parsley, chopped (for garnish)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted and warm
- Salt and cayenne pepper, to taste
How Much Time Will You Need?
This Eggs Benedict Casserole takes about 10 minutes to prep, 35-40 minutes to bake, and 10 minutes to make the hollandaise sauce. In total, you’ll spend around 55-60 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Casserole Base:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with melted butter. In a large bowl, whisk the eggs, milk, Dijon mustard, salt, and pepper until combined and slightly frothy. Add the cubed English muffins, chopped Canadian bacon, and shredded cheddar cheese. Stir gently so the bread soaks up the mixture. Let it sit for 5-10 minutes to absorb.
2. Bake the Casserole:
Pour the egg and bread mixture into the greased baking dish, spreading it evenly. Bake uncovered for 35-40 minutes until set and golden on the edges. Test doneness by inserting a knife in the center – it should come out clean.
3. Make the Hollandaise Sauce:
While the casserole bakes, whisk the egg yolks and lemon juice in a heatproof bowl until thickened and doubled in volume. Place the bowl over a saucepan of simmering water (double boiler), ensuring the bowl doesn’t touch the water. Slowly drizzle in the warm melted butter while whisking constantly until smooth and thickened. Season with salt and a pinch of cayenne pepper. Keep warm until serving.
4. Serve:
Remove the casserole from the oven and let it cool 3-5 minutes. Spoon the warm hollandaise sauce over the casserole or serve it on the side. Garnish with fresh chopped parsley and a bit of black pepper. Serve warm and enjoy your delicious, comforting Eggs Benedict Casserole!
Can I Use Frozen Bread for the Casserole?
Yes, you can use frozen bread cubes, but make sure to thaw them completely and pat dry any excess moisture before using. This helps prevent the casserole from becoming soggy.
Can I Make the Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it as directed—just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What’s a Good Substitute for Canadian Bacon?
You can swap Canadian bacon with regular cooked bacon, ham, or even smoked salmon for a twist. Just make sure any meat you use is cooked ahead of time to avoid overcooking the casserole.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a little milk if needed to keep it moist.