Eggs Benedict is a beloved brunch classic, but let’s be honest—making poached eggs, crispy Canadian bacon, and hollandaise sauce separately for a crowd can be a bit of a juggling act.
That’s where the Eggs Benedict Casserole swoops in to save the day.
This clever twist transforms all the flavors you love into a bake-ahead dish that’s perfect for holidays, family gatherings, or lazy weekend mornings.
In this post, you’ll learn how to make it, tips for success, and even a few recommended tools to make the process smoother.
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Why You’ll Love Eggs Benedict Casserole
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Easy Prep – No need to juggle pans for poaching eggs and toasting muffins separately.
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Make Ahead – Assemble the night before and just bake in the morning.
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Perfect for Crowds – Serves multiple people with minimal effort.
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All the Flavor You Love – Toasty English muffins, savory Canadian bacon, creamy eggs, and a rich hollandaise sauce.
Ingredients You’ll Need
(Serves 6–8 people)
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6 English muffins – split and toasted
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12 slices Canadian bacon – or ham, chopped into bite-sized pieces
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8 large eggs
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2 cups whole milk
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1 cup heavy cream
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon Dijon mustard (optional, for flavor depth)
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1 cup shredded cheddar or Gruyère cheese (optional, for extra richness)
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1 packet or homemade hollandaise sauce (more on this below)
Step-by-Step Instructions
1. Toast and Layer
Lightly toast your English muffin halves, then cut them into chunks. Arrange half of the muffin pieces in a greased 9×13 baking dish, followed by half the Canadian bacon.
Repeat layers until everything is used up.
2. Make the Egg Mixture
In a large mixing bowl, whisk together eggs, milk, cream, salt, pepper, and Dijon mustard. Pour the mixture evenly over the layered muffins and bacon, ensuring every piece is coated.
3. Chill Overnight
Cover the dish with foil and refrigerate overnight. This allows the muffins to soak up the custard-like egg mixture, giving your casserole a fluffy yet rich texture.
4. Bake to Perfection
The next morning, preheat your oven to 375°F (190°C). Remove the casserole from the fridge, uncover, and bake for 40–45 minutes until the eggs are set and the top is lightly golden.
5. Top with Hollandaise
Prepare your hollandaise sauce (store-bought mix or homemade). Drizzle generously over the warm casserole just before serving.
Read More: Authentic Cioppino Recipe
Make It Even Better – Tips & Variations
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Add Veggies – Spinach, asparagus, or sautéed mushrooms make a fresh addition.
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Cheesy Upgrade – Sprinkle shredded cheese between the muffin and bacon layers for extra flavor.
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Spicy Kick – Add a dash of hot sauce or cayenne pepper to the egg mixture.
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Lighter Option – Use half-and-half instead of cream, and turkey bacon instead of Canadian bacon.
Serving Suggestions
Eggs Benedict Casserole is hearty enough on its own, but you can pair it with:
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A fresh fruit salad for brightness.
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Hash browns or crispy roasted potatoes for extra comfort.
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A mimosa or fresh juice to complete the brunch vibe.
Recommended Kitchen Tools
To make your casserole-making even easier, here are some helpful products:
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9×13 Non-Stick Baking Dish – For easy cleanup and even baking.
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Balloon Whisk – Essential for whisking eggs smoothly.
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Hollandaise Sauce Mix – Quick and foolproof for topping your casserole.
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Stainless Steel Spatula – Perfect for serving neat squares without breaking them.
Frequently Asked Questions (FAQs)
1. Can I make Eggs Benedict Casserole the same day?
Yes! While letting it sit overnight helps the flavors meld and the bread soak up the egg mixture, you can bake it the same day. Just let it rest in the fridge for at least 30–60 minutes before baking.
2. Can I freeze Eggs Benedict Casserole?
Yes. Bake it first, let it cool completely, then wrap tightly in foil or freezer-safe wrap. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until hot.
3. What’s the best bread to use if I don’t have English muffins?
You can substitute with French bread, sourdough, or even bagels. Just make sure to toast them first so they hold up in the egg mixture.
4. Can I make hollandaise sauce ahead of time?
Yes, but it’s best fresh. If making ahead, store it in an airtight container in the fridge for up to 1 day and reheat gently over low heat, whisking constantly.
5. How do I know when the casserole is done baking?
The center should be set (not runny) and the edges lightly golden. You can check with a knife—if it comes out clean, it’s ready.
6. Can I add vegetables to the casserole?
Absolutely! Spinach, asparagus, mushrooms, or bell peppers work beautifully. Just sauté them first to remove excess moisture.
7. Can I make this casserole dairy-free?
Yes. Use a plant-based milk and cream alternative (like oat milk and coconut cream) and a dairy-free hollandaise substitute.
8. What’s the easiest way to reheat leftovers?
Place slices in a 350°F (175°C) oven for 10–15 minutes. You can also microwave them for 1–2 minutes, but the texture may be softer.
9. Can I use regular bacon instead of Canadian bacon?
Yes, but cook it first until crispy and drain the fat before adding it to the casserole.
10. Can I make a smaller portion?
Yes. Simply halve the recipe and bake in an 8×8 dish for about 30–35 minutes, checking for doneness.
Final Thoughts
This Eggs Benedict Casserole takes everything you adore about the classic dish and makes it easy enough for any home cook—no juggling poached eggs or worrying about timing.
Whether for Easter brunch, Christmas morning, or a simple weekend treat, this recipe is bound to impress without the stress.
