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This decadent and beautiful Eggs Benedict Casserole is an overnight wonder that takes all of the work out of classic eggs benedict. It has all of the classic ingredients, including English muffins, eggs, Canadian bacon, and a simple, vibrant hollandaise sauce, with just a fraction of the effort!
Eggs Benedict Casserole
Easy and decadent Eggs Benedict casserole has all of the flavors of eggs benedict that you love with just a fraction of the effort. It features English muffins soaked in custard and baked with savory Canadian bacon. Then it's topped with a super simple lemony hollandaise before serving.
It's easy to prep and make ahead, but it's also rich and beautiful, making it perfect for holiday brunches or potlucks.
Even the vibrant hollandaise sauce is easy to make with a stick blender! And if you like hollandaise as much as me and my family, you might want to consider doubling it. You can never really have too much!
Some might say it's cheating. But I say it's genius!
Hollandaise Sauce
If you're looking for more tips on how to make the perfect hollandaise sauce, I have a whole post about it here.
If you're too intimidated or in a time crunch, you can also consider using a packaged sauce mix. These tend to keep better than homemade hollandaise, so it can be made ahead and reheated as well.
Eggs Benedict Casserole Variations
Of course, most of these variations move the casserole away from it's classic eggs benedict flavor. But if you're looking for a little more variety, or flavor, these ideas are winners!
- Veggies - Vegetables can definitely add a little extra flavor to this classic dish. Add onions, bell peppers, asparagus, broccoli, or spinach. Cook them before adding to ensure they don't add too much moisture to the casserole and cook all the way through.
- Mushrooms - Saute some sliced or chopped mushrooms in butter or olive oil. Add them with the Canadian bacon in the casserole.
- Spice - Add some heat to your dish by adding red pepper flakes or hot sauce into the egg mixture, into the hollandaise, and/or right on top while serving.
- Herbs - Fresh herbs are as beautiful as they are delicious. Add some fresh chives, parsley, tarragon, or even dill. Sprinkle on top before or after baking, or just before serving.
- Cheese - Add some gooey, cheesy goodness to your casserole. Any kind of cheese will work but my favorites for this dish are a mild mozzarella or a nutty Swiss cheese.
- Poached Eggs - The only thing this casserole doesn't have is that signature runny yolk from the poached egg. Of course, it's easy to get if you have the time. Simply add a poached egg on top of each serving before topping with hollandaise.
What Goes with Eggs Benedict Casserole?
If you would like to round out the meal a little bit, some fresher options work well here. This includes fresh fruit or berries, or this super simple fruit salad.
You can also roast asparagus. Drizzle some hollandaise on it for extra flavor.
Yogurt and parfaits also make an excellent side dish.
Can I Make Eggs Benedict Casserole Ahead of Time?
Yes! Prepare the casserole, but don't bake. Cover and store in the refrigerator for up to 24 hours. Then bake according to recipe instructions, and 10 minutes to the cook time to account for the cold dish.
You can also bake the casserole ahead of time and heat individual servings in the microwave.
Hollandaise sauce does not keep well, so I recommend making it fresh.
Freezer Directions
This entire casserole casserole can be frozen before or after baking for up to 3 months.
If freezing before baking, prepare the casserole in a dish. Seal tightly and freeze. To use, allow it to thaw overnight in the refrigerator. Bake as directed, adding an extra 10 minutes to the cook time to account for the cold dish.
If you're freezing an already-baked casserole, seal the entire casserole or individual slices and freeze for up to 3 months. Thaw completely in the refrigerator. Then bake at 300°F until the center is hot, which will take about 20 to 30 minutes, depending on how large the portion is.
Alternately, individual slices can be reheated in the microwave.
Freezing an already-baked eggs benedict casserole may lead to a slightly rubbery egg texture. If that bothers you, I recommend baking after freezing.
More Breakfast Casserole Recipes You'll Love
- Crockpot Breakfast Casserole - a classic breakfast casserole that cooks overnight in the crockpot. It's super easy to make and has all of your favorite breakfast ingredients, including eggs, hash browns, bacon, sausage, and cheese!
- Easy Egg Breakfast Casserole - There is no breakfast casserole easier than this one! It is so good with fluffy eggs and savory sausage, no one will believe that it took just a few minutes to prep.
- Strawberry Cream Cheese French Toast Casserole - a sweet casserole with fresh strawberries, a tangy-sweet cream cheese filling, and a crispy graham cracker streusel.
- Tater Tot Breakfast Casserole - a tater tot casserole for breakfast! Featuring tender but crispy tater tots, fluffy eggs, salty bacon, and of course a generous amount of gooey, melted cheese. Then top it all off with a homemade sausage gravy. This one has it all!
- Crockpot Hash Brown Casserole - A warm, cheesy, comforting classic that's perfect for brinner and brunch.
- Mexican Breakfast Casserole - Eggs, tortillas, and chorizo star in this flavorful, zesty breakfast casserole twist.
Eggs Benedict Casserole Video
Eggs Benedict Casserole
This decadent and beautiful Eggs Benedict Casserole is an overnight wonder that takes all of the work out of classic eggs benedict. It has all of the classic ingredients, including English muffins, eggs, Canadian bacon, and a simple, vibrant hollandaise sauce, with just a fraction of the effort!
Print Pin Rate
Course: Breakfast
Cuisine: American, French
Keyword: Eggs Benedict Casserole
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 12 servings
Calories: 284kcal
Author: Michelle
Ingredients
- 6 English Muffins cut into 1½-inch pieces
- ¼ cup butter melted
- 6 ounces Canadian bacon chopped in to 1½-inch pieces
- 8 eggs
- 1½ cups half-and-half
- ¼ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Hollandaise Sauce
- 4 egg yolks left out at room temperature for 30 minutes
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne
- Pinch salt
- ½ cup unsalted butter melted to HOT
Garnish
- Freshly chopped chives
- Smoked paprika
Instructions
Preheat oven to 375°F (unless making ahead/overnight. See notes below)
Grease a 9"x13" baking dish.
Place half the English muffin pieces in the bottom. Drizzle with half the butter. Top with half the Canadian bacon. Repeat the layers again. Set aside.
In a large mixing bowl, add eggs, half-and-half, onion powder, ground mustard, salt, and pepper. Whisk to combine.
Pour the egg mixture over the English muffin layers.
Cover the casserole with aluminum foil. Press down lightly to help the English muffins absorb the egg mixture. Bake for 30 minutes at 375°F.
Remove the foil, and bake another 15 to 20 minutes, or until the eggs are set in the middle.
Hollandaise Sauce
In the bottom of a tall glass or jar, place egg yolks, lemon juice, cayenne, and salt.
Melt butter now and make sure it's extremely hot.
Place head of immersion blender into the bottom of the cup and turn it on.
With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy, able to coat a spoon but still flow off of it.
Drizzle sauce over casserole and garnish with paprika and chives before serving.
Notes
- Use room temperature eggs for the hollandaise sauce to make it smoother.
- You can use a standard blender for the hollandaise sauce. I prefer the stick blender.
- Use very deep casserole dish. Place baking sheet under to catch drips. My casserole rose very high, like a souffle, but did not drip out. Here is the deep casserole dish I used.
- Make Ahead: Prep casserole according to instructions. Before baking, cover and store in the refrigerator up to 24 hours. Bake according to recipe instructions, adding an additional 10 minutes to the cook time to account for the cold dish.
- Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in individual servings in the microwave.
- Freezer Directions: If freezing before baking, prepare the casserole in a dish. Seal tightly and freeze. To use, allow it to thaw overnight in the refrigerator. Bake as directed, adding an extra 10 minutes to the cook time to account for the cold dish. If you're freezing an already-baked casserole, seal the entire casserole or individual slices and freeze for up to 3 months. Thaw completely in the refrigerator. Then bake at 300°F until the center is hot, which will take about 20 to 30 minutes, depending on how large the portion is. Alternately, individual slices can be reheated in the microwave.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 14g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 222mg | Sodium: 375mg | Potassium: 203mg | Fiber: 2g | Sugar: 4g | Vitamin A: 708IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg
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