Easy Eggs Benedict Casserole Recipe

There's nothing quite like the rich, buttery taste of classic Eggs Benedict, but making individual portions can be a hassle—especially when you're cooking for a crowd. That’s why this Easy Eggs Benedict Casserole is a game-changer! With all the same flavors you love—fluffy eggs, savory Canadian bacon, and creamy hollandaise—this bake is effortless and perfect for brunch.

The first time I made this casserole was for a family brunch, and it disappeared in minutes. Since then, it has become my go-to dish for holidays, lazy Sunday mornings, and even meal prep. It’s the perfect combination of convenience and indulgence!

Why You'll Love This Easy Eggs Benedict Casserole

Get ready to enjoy all the flavors of traditional Eggs Benedict with a fraction of the effort. This casserole is as simple as it is delicious!

First off, it’s incredibly easy to make. No need to poach eggs or whisk hollandaise over a double boiler—just layer the ingredients, bake, and drizzle with a foolproof sauce.

Perfect for feeding a crowd! Whether it’s a holiday breakfast or a weekend brunch, this recipe serves multiple people with minimal effort, making it an entertainer’s dream.

Make it ahead of time for stress-free mornings. You can assemble it the night before, refrigerate it, and pop it in the oven when you’re ready to serve.

Best of all, it’s endlessly customizable. Swap out the Canadian bacon for ham, turkey, or even smoked salmon. Prefer a lower-carb version? Use fewer English muffins or substitute with a keto-friendly option.

Ingredients Notes

This casserole comes together with just a handful of simple ingredients, but each one plays a key role in achieving that signature Eggs Benedict flavor.

English Muffins – The base of this dish, providing that classic texture. If you love a crispier bite, toast them slightly before assembling.

Canadian Bacon – Traditional Eggs Benedict is made with Canadian bacon, but you can also use ham, crispy bacon, or even smoked salmon for a different twist.

Eggs – The star ingredient, adding richness and fluffiness. Using fresh, high-quality eggs will make all the difference in taste.

Milk & Heavy Cream – This combination gives the custard mixture a creamy texture without being too heavy. You can substitute half-and-half if you prefer a lighter option.

Hollandaise Sauce – A must-have for that signature velvety finish! You can make your own or use a store-bought mix for extra convenience.

For this recipe, you’ll also need a 9x13-inch baking dish to ensure even cooking, and if you’re making homemade hollandaise, a blender or whisk will come in handy.

How To Make This Easy Eggs Benedict Casserole

Making this casserole is as simple as layering, baking, and drizzling with hollandaise sauce. Here’s how it all comes together!

Start by greasing your baking dish with butter or non-stick spray. Then, slice your English muffins into bite-sized cubes and spread them evenly in the dish. If you like a crispier texture, lightly toast them beforehand.

Next, chop the Canadian bacon into small pieces and scatter them over the muffins. This ensures that every bite is packed with that smoky, salty flavor.

In a large bowl, whisk together the eggs, milk, heavy cream, salt, and pepper. Pour this mixture evenly over the muffins and bacon, making sure everything is well soaked. Cover and refrigerate for at least 30 minutes, or overnight for the best results.

When you’re ready to bake, preheat your oven to 375°F (190°C) and let the casserole sit at room temperature for about 10 minutes. Bake uncovered for 40-45 minutes, or until the eggs are fully set and the top is golden brown.

While the casserole bakes, prepare your hollandaise sauce. You can make a quick blender hollandaise by blending egg yolks, lemon juice, and melted butter until smooth. If using a store-bought version, simply heat it up according to the package instructions.

Once the casserole is done, remove it from the oven and let it sit for a few minutes. Drizzle generously with hollandaise sauce, garnish with fresh chives or parsley, and serve warm!

Storage Options

If you have leftovers (which is rare in my house!), this casserole stores beautifully for easy breakfasts throughout the week.

Refrigerator: Store in an airtight container for up to 3 days. Reheat individual portions in the microwave for about 30-40 seconds, or warm the entire dish in the oven at 325°F for 10-15 minutes.

Freezer: For longer storage, freeze in portions wrapped tightly in plastic wrap and foil. When ready to eat, thaw overnight in the fridge and reheat as needed.

Hollandaise Storage Tip: If you have leftover hollandaise, keep it in an airtight container in the fridge for up to 2 days. Reheat gently over low heat while stirring constantly to prevent separation.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to get creative!

For a meat-free version, skip the Canadian bacon and add sautéed mushrooms, spinach, or roasted red peppers.

Prefer a richer flavor? Swap the milk for all heavy cream and add a little shredded cheese to the egg mixture before baking.

For a low-carb option, replace the English muffins with a layer of roasted cauliflower or use a keto-friendly bread alternative.

Want to make it extra indulgent? Top the finished casserole with crispy crumbled bacon for an added crunch.

No matter how you customize it, this Easy Eggs Benedict Casserole will be a hit at your breakfast table. Give it a try, and enjoy the flavors of your favorite brunch classic—without the hassle!

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