After a long morning helping out at our town’s library fundraiser, I came home with the kind of tired that settles into your shoulders. My husband had been raking leaves outside, and both of us just wanted something hearty, warm, and easy to share.
That was when this Eggs Benedict Casserole came to mind. I’ve always loved the classic Eggs Benedict with its layers of English muffin, Canadian bacon, and creamy hollandaise, but standing over the stove making individual portions didn’t sound appealing after hours of work.
The casserole version became my solution. I could layer everything in one dish, slide it into the oven, and let the house slowly fill with the comforting aroma of toasted muffins and savory bacon. I remember pouring the egg mixture over the pan and thinking how it looked like a patchwork quilt—different textures and colors coming together to make something whole. By the time it came out, golden and puffed at the edges, we were sitting at the table, mugs of tea ready, waiting to slice into it.
This casserole not only fed us that day but also gave us leftovers for the next morning, which felt like a gift. It’s the kind of dish that feels both indulgent and practical, making it perfect for days when you want real comfort without fuss.
Short Description
Eggs Benedict Casserole transforms the beloved breakfast classic into an easy, make-ahead baked dish layered with English muffins, Canadian bacon, eggs, and hollandaise sauce. Perfect for brunch gatherings or cozy mornings.
Key Ingredients
- 6–8 English muffins
- 8 ounces Canadian bacon or thinly sliced ham
- 8 large eggs
- 2 cups whole milk
- 1 cup hollandaise sauce (homemade or store-bought)
- Salt and pepper, to taste
- Fresh herbs (chives or parsley) for garnish
Tools Needed
- 9×13-inch baking dish
- Whisk and mixing bowls
- Sharp knife and cutting board
- Measuring cups and spoons
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Layer the Muffins and Bacon
Slice and lightly toast the English muffins. Place half of them at the bottom of the dish, followed by a layer of Canadian bacon.
Step 3: Whisk 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.
Step 4: Drizzle Hollandaise
Spoon hollandaise sauce over the top, spreading lightly with the back of the spoon.
Step 5: Bake Until Set
Bake for 30–40 minutes until the casserole is firm in the center and slightly golden at the edges. A knife inserted should come out clean.
Step 6: Rest and Garnish
Allow casserole to rest for 10 minutes before slicing. Sprinkle with fresh herbs just before serving.
Tip: If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Why You’ll Love This Recipe
Comforting Flavor: All the familiar richness of classic Eggs Benedict without the fuss of poaching eggs.
Time Saver: Easy to assemble ahead and bake when ready.
Family Friendly: Serves a crowd with one pan—perfect for brunch or holiday mornings.
Customizable: Works with ham, turkey, or even sautéed veggies.
Make-Ahead Friendly: Assemble the night before for stress-free mornings.
Mistakes to Avoid & Solutions
Using untoasted muffins: Untoasted muffins can turn soggy. Lightly toast them first for texture.
Skipping the rest time: Cutting too soon can make the casserole watery. Let it rest at least 10 minutes.
Overbaking: Eggs can dry out if left too long. Remove once set in the center.
Uneven layering: Spread ingredients evenly for consistent flavor in every slice.
Cold hollandaise: Warm the sauce slightly before drizzling so it spreads smoothly.
Serving and Pairing Suggestions
Serve as a main dish for brunch, sliced into squares.
Pair with a fresh green salad or roasted asparagus.
Add fruit salad or fresh berries for a lighter side.
Great with hot coffee, herbal tea, or even a mimosa.
Works beautifully for holiday breakfasts served buffet-style.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 325°F oven, covered with foil, until warmed through (about 15–20 minutes).
For single servings, microwave on medium power for 1–2 minutes.
Avoid freezing; the eggs can change texture.
FAQs
1. Can I make this casserole ahead of time?
Yes, assemble it the night before, cover, and refrigerate. Bake the next morning.
2. What can I use instead of Canadian bacon?
Ham, turkey, or even smoked salmon are great options.
3. Can I use low-fat milk?
Yes, but whole milk gives a creamier texture. Avoid skim milk—it may make the casserole watery.
4. Do I need to make homemade hollandaise?
Not at all. Store-bought works just fine, though homemade adds extra freshness.
5. Can I add vegetables?
Yes, sautéed spinach, mushrooms, or bell peppers blend nicely without overpowering the dish.
Tips & Tricks
Add a sprinkle of cheese before baking for a richer flavor.
Use day-old English muffins for a sturdier texture.
For extra color, garnish with paprika along with herbs.
Double the recipe for larger gatherings by using two pans.
If serving for a special brunch, keep hollandaise warm on the side for extra drizzling.
Recipe Variations
Vegetarian Version: Swap bacon for layers of sautéed mushrooms, spinach, and tomatoes. Bake as directed.
Lighter Version: Use turkey bacon and low-fat milk, and drizzle with a lightened hollandaise made with Greek yogurt.
Luxury Version: Add smoked salmon in place of Canadian bacon, a sprinkle of dill, and serve with extra lemon wedges.
Spicy Twist: Stir a teaspoon of hot sauce into the egg mixture and add a pinch of cayenne to the hollandaise.
Holiday Version: Add roasted red peppers and fresh parsley for festive color.
Final Thoughts
After a long day of work, it felt so satisfying to put everything together in one pan and let the oven do the rest. The golden muffins, savory bacon, and velvety hollandaise made the kitchen smell like comfort itself.
Sitting down with my husband, tired but content, I couldn’t help but smile as we enjoyed a meal that felt both special and restorative. It’s a recipe I’ll be keeping close for busy weekends, family brunches, or any time I want to share something warm and welcoming without spending hours in the kitchen.
Eggs Benedict Casserole
Ingredients
- 6 –8 English muffins
- 8 ounces Canadian bacon or thinly sliced ham
- 8 large eggs
- 2 cups whole milk
- 1 cup hollandaise sauce homemade or store-bought
- Salt and pepper to taste
- Fresh herbs chives or parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Slice and lightly toast English muffins. Place half in the dish, then add a layer of Canadian bacon.
- Whisk eggs, milk, salt, and pepper until smooth. Pour evenly over the layers.
- Drizzle hollandaise sauce on top, spreading lightly.
- Bake 30–40 minutes, until set in the center and golden at the edges. A knife inserted should come out clean.
- Rest 10 minutes before slicing. Garnish with fresh herbs before serving.
