Creamy Eggs Benedict Casserole

Eggs Benedict Casserole came into my kitchen one quiet Saturday before a spring charity run, when the house slowly filled with friends tying shoelaces and sipping coffee at the counter. Someone mentioned missing brunch reservations

Another joked about craving something indulgent without the fuss of poaching eggs, and suddenly the idea clicked. Instead of standing over a pot of simmering water, I leaned into a version that could bake peacefully while conversation unfolded around me.

A week later, I made Eggs Benedict Casserole again for a book club brunch hosted in a sunlit dining room with mismatched chairs and fresh tulips on the table. Everyone arrived hungry, flipping through pages and debating characters

While the casserole rested and warmed the kitchen with the scent of toasted muffins and savory Canadian bacon. When the hollandaise hit the top, silky and bright, the room went quiet in that unmistakable way food lovers understand.

The third time was for a low-key holiday morning, when schedules were loose and pajamas lasted longer than planned. Eggs Benedict Casserole fit perfectly into that rhythm. It let breakfast feel special without pulling anyone away from the table.

Each slice held together beautifully, rich but balanced, making it easy to linger just a little longer before the day began.

Short Description

Eggs Benedict Casserole is a baked brunch classic made with English muffins, Canadian bacon, and a creamy egg custard, finished with warm homemade hollandaise for an elegant yet approachable main dish.

Key Ingredients

For the Casserole

• 12 oz Canadian bacon, diced
• 6 English muffins, torn into pieces
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• Fresh chives, for garnish

For the Hollandaise

• 4 large egg yolks
• ½ cup heavy cream
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Pinch cayenne
• Pinch salt
• ½ cup melted butter

Tools Needed

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Blender
• Measuring cups and spoons
• Aluminum foil
• Oven

Cooking Instructions

Step 1: Build the Base
Spray a 9×13-inch baking dish with cooking spray. Scatter half of the diced Canadian bacon evenly across the bottom. Layer the torn English muffins over the bacon, then top with the remaining bacon for even distribution.

Step 2: Mix the Custard
In a large bowl, whisk together eggs, milk, onion powder, garlic powder, and paprika until smooth and fully combined. Pour the mixture evenly over the bread and bacon, pressing gently so the liquid absorbs.

Step 3: Chill and Rest
Cover the dish tightly and refrigerate for at least 5 hours or overnight. This allows the custard to soak fully into the muffins. Before baking, let the casserole sit at room temperature for 30 minutes to ensure even cooking.

Step 4: Bake Covered
Preheat the oven to 375°F. Cover the casserole with foil and bake for 35 minutes. The edges should be set while the center remains slightly soft.

Step 5: Finish Baking
Remove the foil and bake for an additional 15 minutes until the top is lightly golden and the center no longer jiggles when gently shaken.

Step 6: Prepare the Hollandaise
In a blender, combine egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne, and salt. Blend briefly, then slowly drizzle in the melted butter while blending until the sauce becomes smooth and silky.

Step 7: Serve
Slice the warm casserole, spoon hollandaise generously over each portion, and garnish with fresh chives before serving.

Why You’ll Love This Recipe

Delivers classic Eggs Benedict flavors without the complexity

Ideal for make-ahead brunches and gatherings

Rich and satisfying while still balanced

Feeds a crowd with minimal last-minute effort

Customizable with different proteins or vegetables

Mistakes to Avoid & Solutions

Skipping the Chill Time
The custard won’t fully absorb.
Solution: Always allow at least 5 hours for soaking to achieve the right texture.

Overbaking the Casserole
Leads to a dry, rubbery center.
Solution: Remove once the center is just set and the top is lightly golden.

Breaking the Hollandaise
Sauce separates or looks grainy.
Solution: Add butter slowly and ensure ingredients are warm but not hot.

Uneven Layers
Results in dry or overly dense bites.
Solution: Spread ingredients evenly and gently press the muffins into the custard.

Serving Cold Hollandaise
Dulls the flavor and texture.
Solution: Serve immediately or keep warm over a low water bath.

Serving and Pairing Suggestions

Serve with fresh fruit or a citrus salad

Pair with roasted asparagus or sautéed spinach

Offer mimosas or sparkling water with lemon

Present family-style for brunch gatherings

Plate individually for more formal occasions

Storage and Reheating Tips

Store leftovers covered in the refrigerator up to 3 days

Reheat casserole slices in a 325°F oven until warmed through

Reheat hollandaise gently over low heat or warm water

Avoid microwaving hollandaise to prevent separation

FAQs

1. Can I prepare Eggs Benedict Casserole two days ahead?
Yes, assemble up to 24 hours in advance for best texture and flavor.

2. Can I use ham instead of Canadian bacon?
Absolutely. Use diced ham with similar thickness for even cooking.

3. Is blender hollandaise safe?
Yes, the friction and warm butter gently cook the yolks.

4. Can I freeze this casserole?
Freezing is not recommended due to the custard texture.

5. How do I know when it’s done baking?
The center should be set and no longer wobble when gently shaken.

Tips & Tricks

Use day-old English muffins for better absorption

Warm plates before serving for best presentation

Add a splash of warm water if hollandaise thickens too much

Cut clean slices using a sharp knife wiped between cuts

Recipe Variations

Vegetarian Version: Replace Canadian bacon with sautéed spinach and mushrooms. Layer vegetables after lightly cooking to remove excess moisture.

Smoked Salmon Style: Swap bacon for smoked salmon added after baking. Top with hollandaise and extra chives.

Spicy Benedict: Add a pinch of smoked paprika and chili flakes to the custard mixture.

Mini Casseroles: Divide into ramekins and bake 10–12 minutes less for individual servings.

Final Thoughts

Eggs Benedict Casserole has a way of turning mornings into shared moments, where no one is rushing and everyone gets a warm plate at the same time. It captures the elegance of a restaurant brunch while staying grounded and approachable at home. The layers come together quietly, letting the oven do most of the work while the kitchen stays relaxed.

Bringing this dish to the table always feels like an invitation to slow down. Eggs Benedict Casserole creates space for conversation, second cups of coffee, and that gentle pause before the day truly begins. It’s food meant to be enjoyed together, one generous slice at a time.