Rich Eggs Benedict Casserole

A couple of months ago, my local community center hosted a charity brunch cook-off, and I signed up without really thinking through what I’d make. Between school drop-offs, a pile of laundry that seemed to regenerate itself, and testing out cookie recipes for my kids’ bake sale, I didn’t exactly have hours to fuss over poached eggs and hollandaise sauce.

But I wanted something that still carried that special-occasion feel, the kind of dish you’d proudly bring to a table full of hungry friends.

That’s when the idea of an Eggs Benedict casserole struck me. It was like solving a riddle—how do you take a dish famous for its fussy timing and transform it into something forgiving, family-style, and still crave-worthy? The answer turned out to be simple: layer toasted English muffins with smoky Canadian bacon, whisk up an easy egg custard, pour it all in a dish, and let the oven work its magic.

When it came out of the oven, golden and puffed, I drizzled it with creamy hollandaise and scattered fresh herbs on top. The judges at the cook-off? They went back for seconds. My kids? They asked if we could make it again the next weekend. That’s when I knew I had found a keeper.

Short Description

This Eggs Benedict casserole combines all the flavors of the classic brunch dish—crispy English muffins, savory Canadian bacon, fluffy eggs, and creamy hollandaise—baked together into one easy, crowd-pleasing dish.

Key Ingredients

• 6–8 English muffins, split and lightly toasted
• 8 ounces Canadian bacon or thinly sliced ham
• 8 large eggs
• 2 cups whole milk
• 1 cup hollandaise sauce (homemade or store-bought)
• Fresh herbs (chives or parsley) for garnish
• Salt and pepper, to taste

Tools Needed

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Small saucepan (for warming hollandaise)
• Knife and cutting board

Cooking Instructions

Step 1: Prep the Baking Dish
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.

Step 2: Layer the Muffins and Meat
Arrange half of the toasted English muffin halves in the bottom of the dish. Layer with Canadian bacon or ham slices.

Step 3: Make the Egg Mixture
In a large bowl, whisk eggs, milk, salt, and pepper until smooth. Pour the mixture evenly over the muffin and bacon layers, letting it soak in.

Step 4: Add Sauce and Bake
Drizzle hollandaise sauce over the top. Bake for 30–40 minutes, or until the eggs are set and the top is slightly golden. A knife inserted in the center should come out clean.

Step 5: Rest and Garnish
Let the casserole rest for 10 minutes before slicing. Sprinkle with fresh herbs and serve warm.

Troubleshooting tip: If the casserole looks too runny in the center, bake an additional 5–7 minutes and tent with foil to prevent over-browning.

Why You’ll Love This Recipe

Comforting Brunch Classic: All the flavors of Eggs Benedict without the stress of poaching eggs.

Crowd-Friendly: Serves a group easily, perfect for holidays or potlucks.

Time-Saver: Assemble in advance and bake when ready.

Balanced Flavors: Savory bacon, tangy hollandaise, and fluffy eggs in every bite.

Customizable: Easy to swap ingredients to fit your taste.

Mistakes to Avoid & Solutions

Soggy Muffins: Toast the English muffins first. This keeps them from getting mushy in the custard.

Overcooked Eggs: Check the casserole at 30 minutes. Eggs should be just set; overbaking makes them rubbery.

Too Bland: Don’t skip the salt and pepper in the egg mixture—seasoning is key.

Sauce Separation: If making homemade hollandaise, keep the heat low and whisk constantly to avoid curdling.

Dry Texture: Use whole milk (not skim) for richness and moisture.

Serving and Pairing Suggestions

Pair with a crisp green salad tossed in a lemon vinaigrette.

Serve alongside roasted asparagus or sautéed spinach for a balanced plate.

For drinks, a sparkling mimosa or fresh-brewed coffee complements it perfectly.

Great for family-style serving, but can also be plated individually for a polished brunch.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, cover with foil and bake at 325°F until warmed through.

Avoid microwaving for too long—it can dry out the eggs.

You can also freeze portions for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

1. Can I make this casserole the night before?
Yes! Assemble everything except the hollandaise, cover, and refrigerate overnight. Add the sauce and bake in the morning.

2. What if I don’t have Canadian bacon?
Ham, cooked bacon, or even smoked turkey work beautifully.

3. Can I use skim or non-dairy milk?
Skim milk can make it less creamy. For non-dairy, unsweetened almond or oat milk is the best alternative.

4. Do I have to use store-bought hollandaise?
Not at all. If you enjoy making it from scratch, go for it. Store-bought just saves time.

5. Can I make this gluten-free?
Yes, simply use gluten-free English muffins or bread.

Tips & Tricks

Cut the English muffins into bite-sized cubes for easier layering.

Warm the hollandaise gently before drizzling for smoother spreading.

Add a pinch of paprika on top before baking for extra color and flavor.

Double the recipe for larger gatherings—this dish disappears fast.

Recipe Variations

Smoked Salmon Benedict Casserole: Swap Canadian bacon for smoked salmon, and garnish with fresh dill.

Veggie Benedict Casserole: Replace the meat with sautéed spinach, mushrooms, and cherry tomatoes.

Southwest Benedict Casserole: Add green chilies, pepper jack cheese, and a drizzle of chipotle hollandaise.

Everything Bagel Twist: Use everything bagels instead of English muffins for a bolder flavor.

Final Thoughts

When I think back to that local cook-off, I can’t help but smile. A casserole that started as a last-minute solution has become one of my family’s most-requested weekend brunches. I love that it feels indulgent without requiring me to hover over a skillet, flipping, whisking, or poaching on repeat. It’s proof that good food doesn’t have to be complicated to be memorable.

This Eggs Benedict casserole has a way of filling the kitchen with the smell of toasted bread and savory bacon, the kind of aroma that makes people gather before you’ve even called them to the table. It’s hearty, elegant, and endlessly flexible—just right for busy mornings that still deserve a touch of celebration. If you try it, don’t be surprised when it earns a permanent spot in your brunch rotation, too.