Eggs Benedict Casserole: 6 Easy Steps to Pure Joy

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If you love Eggs Benedict but don’t have the patience to poach eggs for a crowd, this Eggs Benedict Casserole is about to become your new weekend hero. It’s creamy, savory, and downright irresistible—but here’s the best part: the oven does most of the heavy lifting. No juggling pans, no hollandaise panic, just a warm, comforting dish that brings everyone to the table.

This recipe is one of those “set it up the night before and thank yourself later” meals. Whether you’re hosting Easter brunch, celebrating a birthday, or simply want a cozy Sunday morning breakfast without the chaos, this dish delivers.

Why You’ll Love This Eggs Benedict Casserole

Stress-free brunch magic – All the flavor of classic Eggs Benedict, none of the stovetop stress.
Make-ahead convenience – Prep it the night before, bake it in the morning. Your future self will thank you.
Crowd-pleaser guaranteed – The golden baked top, creamy egg base, and drizzle of hollandaise make this dish the star of any table.
Leftovers win – It reheats beautifully (except the sauce—more on that later).

Ingredients You’ll Need

Here’s a quick look at the key players in this dish:

Casserole Base:

Eggs – The fluffy foundation, full of protein.
Milk & cream – For that silky, custard-like texture.
Canadian bacon – Smoky, savory bites in every forkful.
English muffins – Toasted for that signature Benedict flavor and texture.
Seasonings – Onion powder, paprika, mustard powder, and black pepper for depth and balance.
Shredded cheese (optional) – Because cheese just makes life better.

Hollandaise Sauce:

Egg yolks + cream – Rich, velvety base.
Lemon juice – Adds brightness and cuts the richness.
Dijon mustard + cayenne – A subtle kick to keep things interesting.
Butter – Because hollandaise wouldn’t be hollandaise without it.

How To Make Eggs Benedict Casserole

Prep your casserole dish:
Start by greasing a 9×13 inch casserole dish with a little butter or a quick spray of non-stick cooking spray. Trust me—this step saves you from stubborn scrubbing later, and nobody wants to spend brunch elbow-deep in dish soap.
Chop and layer the Canadian bacon:
Cut the Canadian bacon into bite-sized pieces. Scatter half of it across the bottom of your casserole dish, making sure it’s spread out evenly. Think of this as your first flavor layer—like laying down a meaty foundation that guarantees a little savory goodness in every bite.
Toast and chop the English muffins:
Split the muffins with a fork (not a knife—the fork gives you those nice nooks and crannies). Toast each half until golden, spread them lightly with butter, then chop into 1-inch pieces. Confession: it’s almost impossible not to snack on these buttery chunks while you work—so maybe toast an extra muffin just for “quality control.”
- Quick oven method: Spread buttered muffin halves on a baking sheet, broil for 1–2 minutes per side until they’re toasty. This keeps things simple if you’re doing a big batch.
Layer it all together:
Add half of your muffin pieces on top of the Canadian bacon layer. Then, repeat with the rest of the Canadian bacon followed by the remaining muffins. You’re essentially building a breakfast lasagna here, with each layer adding flavor and texture.
Whisk up the egg mixture:
In a large mixing bowl (or the bowl of your stand mixer), whisk together:
- 8 large eggs
- 1 ⅓ cups heavy cream
- ⅔ cup milk
- 1 tsp kosher salt
- ½ tsp seasoned salt
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp mustard powder
Whisk until everything is smooth and well blended. This is your custard base—it soaks into the muffins and ties the whole casserole together.
Add cheese (optional but highly encouraged):
Sprinkle about 1 cup of shredded cheese across the top of the casserole. It’s not part of traditional Eggs Benedict, but the melty, golden layer it creates is nothing short of dreamy.
Pour and soak:
Slowly pour the egg mixture over the layers in your dish. Make sure to distribute it evenly so every bite has that fluffy, custard-like texture. Cover tightly with foil, then pop it in the fridge for at least 4 hours (or overnight if you’re prepping ahead). This chilling time lets the muffins soak up all that flavor, making the casserole rich and satisfying.
Bake to perfection:
When you’re ready to bake, preheat your oven to 375°F. Take the casserole out of the fridge while the oven heats so it isn’t going in ice cold.
- Bake covered for 35 minutes.
- Remove the foil and bake another 10–15 minutes, or until the center is just set. A little jiggle is fine, but it shouldn’t be sloshy. To be sure, stick a butter knife in the center—if it comes out clean, your casserole is ready.
Make the hollandaise sauce:
While the casserole bakes, whip up your quick hollandaise. Add 4 egg yolks, ½ cup cream, 2 Tbsp lemon juice, 1 tsp Dijon mustard, ⅛ tsp cayenne pepper, and a pinch of salt to a blender. Blend on high for 30 seconds.
- Meanwhile, melt ½ cup butter until just warm—not sizzling hot.
- With the blender running, slowly stream in the butter through the lid opening until the sauce is smooth and velvety. Cue the applause—homemade hollandaise in under five minutes!
Serve and enjoy:
Slice the casserole into squares or scoops and drizzle each portion generously with warm hollandaise sauce. I prefer serving the sauce on individual plates instead of the whole dish, that way everyone can control just how saucy they like it. (And if you’ve got a “more is more” kind of eater in your house, hand them the sauce pitcher and let them go wild.)

Tips for Success

Don’t skip the toasting! Toasting the muffins keeps them from turning soggy in the casserole.
Cheese is optional, but… I highly recommend it if you want an extra layer of comfort.
Sauce storage hack: Hollandaise does not play nice with microwaves. Instead, warm it gently in a bowl of hot water.

A Little Story from My Kitchen

I first made this Eggs Benedict Casserole on a weekend when life felt like one long to-do list. The thought of poaching eggs for six people? Nope. But layering bacon, muffins, and eggs the night before? Totally doable. The next morning, while my coffee brewed, the oven did the work, and by the time the table was set, brunch was ready. My family thought I’d worked some kind of kitchen magic—but really, I was just leaning on my favorite “lazy cook” trick.

Slice of Eggs Benedict Casserole topped with creamy hollandaise sauce and fresh green onions on a plate with a gold fork. — A rich serving of Eggs Benedict Casserole drizzled with homemade hollandaise and garnished with fresh green onions for the perfect brunch plate.

FAQs About Eggs Benedict Casserole

Can I substitute the Canadian bacon?

Yes! Ham, cooked bacon, or even turkey sausage work beautifully.

Can I make this ahead?

Absolutely. Prep it the night before, bake in the morning, and you’re good to go.

How do I store leftovers?

Store casserole portions in an airtight container for up to 5 days. Keep the hollandaise separate and reheat it gently in hot water—not the microwave.

Brunch Goals, Achieved

If you’ve ever wished for the elegance of Eggs Benedict without the early-morning stress, this Eggs Benedict Casserole is your answer. It’s rich, cozy, and perfect for sharing. The best part? It feels special without demanding hours in the kitchen.

Serve it at your next brunch and watch everyone go back for seconds. (And maybe thirds—no judgment here.)

More Comforting Recipes You’ll Love

If this Eggs Benedict Casserole has you dreaming of cozy, crowd-pleasing meals, you’ll love these other reader favorites. They’re all easy to make, full of flavor, and perfect for family gatherings or weekend comfort cooking:

Start your mornings on a sweet note with this hearty Slow Cooker Pumpkin Pie Oatmeal—a warm, spiced breakfast that tastes like dessert but fuels you for the day.
When you’re craving something creamy and savory, cozy up with a bowl of Crock Pot Creamy Chicken Parmesan Soup.
For ultimate comfort food, try the homestyle Crockpot Chicken and Dumplings—it’s like a hug in a bowl.
If you want a one-pan wonder for busy weeknights, don’t miss this Honey Garlic Meatball Rice Bake that balances sweet, savory, and hearty in every bite.