A few months ago, I volunteered to help with an early morning community brunch at our local library. The sun had barely risen, and the cool air made everyone gather near the counter with warm coffee in hand.
As we arranged fruit platters and trays of pastries, one of the volunteers opened a large casserole dish she’d brought. A wave of steam escaped, carrying the cozy scent of toasted English muffins and Canadian bacon. Within minutes, people drifted toward it with curious smiles, as if a small hidden gem had been revealed among the breakfast spread.
That moment stayed with me more than I expected. The way that casserole seemed to draw people together felt wonderfully simple. A few days later, I picked up English muffins and Canadian bacon of my own, hoping to capture that same feeling at home. There wasn’t a strict plan, just the thought of creating something warm enough to gather everyone around the kitchen again.
When I finally baked the dish, the house slowly shifted into the kind of soft morning atmosphere that makes you breathe a little easier. The custard settled into the muffins, the paprika added a gentle color across the top, and the hollandaise transformed it into a small celebration all on its own.
The family appeared before I even called them. Moments like that show how these easy breakfast bakes can make an ordinary morning feel memorable with very little effort.
Short Description
Eggs Benedict Casserole Bake is a warm, creamy casserole layered with Canadian bacon, toasted English muffins, a silky custard, and rich hollandaise sauce. Perfect for breakfast, brunch, or holiday mornings.
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 by 13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Plastic wrap
- Oven
- Small saucepan for warming hollandaise
Cooking Instructions
Step 1: Prep the Pan
Lightly coat a 9 by 13 inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
Step 2: Layer the Canadian Bacon
Scatter half of the diced Canadian bacon evenly across the bottom of the pan, creating the savory base layer.
Step 3: Add English Muffin Chunks
Spread half of the chopped English muffin pieces on top of the bacon, pressing them slightly so they settle into place.
Step 4: Repeat the Layers
Add the remaining Canadian bacon, followed by the rest of the English muffin pieces, ensuring even distribution throughout.
Step 5: Mix the Custard
In a large bowl whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until smooth and fully combined. The mixture should look silky with no streaks of egg whites.
Step 6: Pour the Custard
Gently pour the custard over the layered ingredients, making sure everything is moistened. Press down any dry muffin pieces so they absorb the liquid evenly.
Step 7: Refrigerate to Soak
Cover the dish tightly with plastic wrap and refrigerate for at least two hours or overnight. This soaking time helps the muffins absorb the custard for a tender, cohesive bake.
Step 8: Bake the Casserole
Preheat the oven to 375°F or 190°C. Remove the plastic wrap, sprinkle paprika over the top, and bake for 35 to 40 minutes. The casserole is ready when the center is set and the top has turned a light golden brown.
Step 9: Warm the Hollandaise
During the last few minutes of baking, gently warm the hollandaise sauce over low heat until smooth and pourable. Avoid high heat to prevent separation.
Step 10: Finish and Serve
Let the casserole rest for a few minutes after baking. Drizzle the warmed hollandaise over the top and finish with a generous sprinkle of fresh chopped parsley. Cut into squares and serve hot.
Why You’ll Love This Recipe
It offers the flavor of classic Eggs Benedict with far less effort.
Perfect for feeding a crowd, especially during holidays or brunch gatherings.
Can be prepared the night before for a stress free morning.
Custardy texture with crisp edges from toasted English muffins.
Balanced flavors of savory bacon, creamy custard, and tangy hollandaise.
Mistakes to Avoid & Solutions
Too much liquid
The casserole becomes soggy if the custard ratio is off.
Solution: Measure milk and eggs accurately. If the muffins seem especially soft, reduce the milk by ¼ cup.
Skipping the soak time
The muffins will not absorb the custard fully, leading to dry pockets.
Solution: Refrigerate for at least two hours, preferably overnight.
Overheating the hollandaise
High heat causes it to separate and become grainy.
Solution: Warm on the lowest heat setting and stir gently until smooth.
Baking at too low a temperature
The center may stay undercooked while the edges get dry.
Solution: Keep the oven at 375°F and bake until the center is set with no wobble.
Serving and Pairing Suggestions
Serve warm as the centerpiece of a brunch spread.
Pair with fresh fruit salad for brightness and acidity.
Add roasted asparagus or sautéed spinach for a flavorful contrast.
Works beautifully for buffet style gatherings because it slices cleanly and stays warm.
Enjoy with coffee, fresh orange juice, or a light mimosa.
Storage and Reheating Tips
Store properly: Cool the casserole completely, then cover tightly or transfer slices to sealed containers. Refrigerate for up to three days.
Reheat gently: Warm individual portions in the microwave for 45 to 60 seconds or reheat larger portions in a 300°F oven for 10 to 12 minutes. Add a spoonful of warm hollandaise right before serving to refresh the flavor.
FAQs
1. Can I use ham instead of Canadian bacon?
Yes. Ham works well and provides a slightly sweeter flavor.
2. Can I make this with low fat milk?
You can, but whole milk creates a richer, creamier custard.
3. Can the custard be seasoned differently?
Absolutely. A pinch of nutmeg or a little mustard powder adds extra depth.
4. How do I avoid a dry casserole?
Be sure the muffins are fully soaked before baking and avoid overbaking.
5. Can I double the recipe?
Yes. Use two 9 by 13 inch pans and bake both on the center racks, rotating halfway through.
Tips & Tricks
Lightly toast the English muffins before assembling for extra texture.
Add a small handful of sautéed spinach for a nutritious boost.
Choose thick cut Canadian bacon for better bite and flavor.
Press the muffins gently into the custard to ensure even soaking.
Use high quality hollandaise to elevate the final taste.
Recipe Variations
Vegetable Benedict Casserole: Replace half the bacon with sautéed spinach and mushrooms. Follow all steps the same and finish with hollandaise for a hearty vegetarian option.
Smoked Salmon Benedict Casserole: Swap the Canadian bacon for smoked salmon, reduce the salt slightly, and add fresh dill. Bake as directed for a more elegant brunch variation.
Spicy Benedict Casserole: Add diced jalapeño and a pinch of cayenne to the custard. Top with paprika as usual for a bright, bold flavor.
Final Thoughts
As the casserole settles after baking, the kitchen often takes on a gentle calm. The warmth, the soft layers beneath the golden top, and the familiar morning aromas create an inviting atmosphere that draws everyone a little closer. Preparing it feels like a small moment of care folded into the day, especially on mornings when the house is just beginning to wake up.
Serving it brings an easy sense of togetherness. Each slice offers a pleasant mix of textures and flavors that suits both quiet family breakfasts and more festive gatherings. It adds a touch of brightness to the table without demanding much effort, making it a dish worth keeping in your back pocket for any morning that calls for something a little special.
Eggs Benedict Casserole Bake
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
Instructions
- Lightly coat a 9×13-inch baking dish with cooking spray.
- Scatter half of the diced Canadian bacon across the bottom.
- Add half of the chopped English muffins on top, pressing gently.
- Repeat with the remaining bacon and muffin pieces.
- Whisk eggs, milk, onion powder, salt, garlic powder, and pepper until smooth.
- Pour the custard evenly over the layers, pressing down any dry pieces.
- Cover and refrigerate for at least 2 hours or overnight.
- Bake at 375°F (190°C) for 35–40 minutes until set and lightly golden.
- Warm hollandaise over low heat until smooth.
- Let the casserole rest, drizzle with hollandaise, top with parsley, and serve hot.
