Creamy Eggs Benedict Casserole

Eggs Benedict Casserole landed on our holiday brunch table after a surprisingly chaotic morning with too many guests and too few poached eggs.

My sister-in-law brought a stack of English muffins, my uncle was in charge of bacon (which he nearly burned while distracted by football), and I had eight eggs on hand but no intention of swirling boiling water. We needed something crowd-friendly, warm, and familiar but built for a group.

I remember my niece, still in her fuzzy slippers, helping tear the muffins into pieces while my dad grated nutmeg into the hollandaise like it was parmesan. The casserole went into the oven just as the rest of us set up mismatched mugs for coffee and gathered around the table.

As it baked, the smell of toasted muffins and savory eggs filled the kitchen. The final drizzle of hollandaise was the moment everything came together soft, creamy, golden, and bright with lemon and parsley. Everyone helped themselves straight from the dish.

Eggs Benedict Casserole isn’t just for mornings that need saving. It holds its own at showers, birthdays, lazy weekends, and weekday preps alike. It’s rich without being heavy, comforting without effort, and a dish that stretches to feed both hunger and joy in equal measure.

Short Description

Eggs Benedict Casserole is a baked version of the brunch classic, made with layers of English muffins, Canadian bacon, and a seasoned egg custard, finished with warm hollandaise sauce and fresh herbs.

Key Ingredients

• 1 pound diced Canadian bacon
• 6 English muffins, chopped into bite-sized pieces
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 1 cup warm hollandaise sauce

Tools Needed

• 9×13-inch baking dish
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula or large spoon
• Aluminum foil

Cooking Instructions

Step 1: Prep the Baking Dish
Lightly grease a 9×13-inch baking dish with cooking spray.

Step 2: Layer the Ingredients
Scatter half of the diced Canadian bacon over the bottom. Add half of the chopped English muffins on top and press lightly. Repeat with remaining bacon and muffin pieces.

Step 3: Mix the Custard
In a bowl, whisk eggs, milk, onion powder, salt, garlic powder, and black pepper until smooth.

Step 4: Soak and Chill
Pour the custard mixture evenly over the layered dish. Gently press down any dry muffin pieces so everything is coated. Cover and refrigerate for at least 2 hours or overnight.

Step 5: Bake the Casserole
Preheat oven to 375°F (190°C). Bake uncovered for 35–40 minutes, until the center is set and the top is lightly golden.

Step 6: Finish and Serve
While the casserole rests for 10 minutes, warm the hollandaise sauce gently over low heat. Drizzle over the casserole, sprinkle with chopped parsley, and serve hot.

Why You’ll Love This Recipe

No poaching required—same flavors, easier prep

Great make-ahead option

Feeds a crowd with minimal hands-on time

Delicious balance of savory, creamy, and tangy

Customizable and easy to dress up

Perfect centerpiece for brunch or breakfast-for-dinner

Mistakes to Avoid & Solutions

1. Skipping the soak time
The custard needs time to soak into the muffins. Refrigerate at least 2 hours or overnight for best texture.

2. Using fresh muffins
Stale or day-old muffins absorb better. If yours are fresh, toast them lightly before using.

3. Uneven layering
Distribute bacon and muffins evenly so each bite has the full flavor balance.

4. Overbaking
Check at 35 minutes. A slight jiggle in the center is okay—it will firm up as it cools.

5. Heating hollandaise too fast
Warm it slowly on low heat to avoid curdling.

Serving and Pairing Suggestions

Serve with roasted asparagus or sautéed spinach

Add a fresh citrus or berry salad on the side

Pair with mimosas, coffee, or iced matcha

Serve buffet-style for brunch gatherings

Garnish with extra parsley, chives, or smoked paprika

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days

Reheat individual portions in the microwave for 45–60 seconds

To reheat the full dish, cover with foil and bake at 325°F for 15–20 minutes

Keep hollandaise separate and drizzle fresh when serving leftovers

FAQs

1. Can I make this ahead?
Yes, prep everything the night before, cover, and refrigerate overnight. Bake fresh in the morning.

2. What kind of hollandaise should I use?
Homemade is great, but store-bought or a quality packet mix works just fine when you’re short on time.

3. Can I add vegetables?
Yes sautéed spinach, mushrooms, or bell peppers work well. Just cook out the moisture first.

4. Is there a gluten-free option?
Use gluten-free English muffins or sub with cubed gluten-free bread.

5. Can I freeze this casserole?
It’s best fresh or refrigerated, not frozen, as the custard can split when thawed.

Tips & Tricks

Cut muffins into small, uniform pieces for better texture

Use a serrated knife for clean cuts after baking

Add a pinch of cayenne to the custard for a gentle heat

Let the casserole rest before slicing—it helps set the shape

If hollandaise is too thick, thin with a splash of warm water

Recipe Variations

Smoked Salmon Benedict Casserole: Replace Canadian bacon with smoked salmon and add sautéed spinach between layers.

Spicy Southwestern Version: Add diced green chilies and pepper jack cheese to the custard mix. Top with chipotle hollandaise.

Vegetarian Benedict Bake: Omit meat and layer with sautéed mushrooms and spinach.

Mini Muffin Tin Version: Assemble in greased muffin tins for individual servings. Bake 20–25 minutes.

Cheesy Benedict Twist: Add 1 cup shredded cheddar to the top before baking for a golden cheesy crust.

Final Thoughts

Eggs Benedict Casserole always brings a bit of brunch magic to the table, no matter the occasion. It’s the kind of dish that invites people to linger, to refill their plates, and to ask if there’s more. It doesn’t require last-minute stovetop timing or eggs that break mid-poach it gives you ease without giving up any of the flavor you want from a classic Benedict.

The best part is watching it come out of the oven puffed, golden, and fragrant while your kitchen fills with the scent of savory warmth. A quick drizzle of hollandaise and a scatter of herbs later, and you’re ready to serve something that looks and tastes like a celebration. Simple, satisfying, and made for sharing.