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Easy-made Eggs Benedict Casserole

Eggs Benedict Casserole is a make-ahead, crowd-friendly twist on the classic brunch dish that layers English muffins, Canadian bacon, and eggs, baked to perfection and finished with creamy hollandaise sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 English muffins – split and toasted
  • 12 slices Canadian bacon – or ham chopped into bite-sized pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Dijon mustard optional, for flavor depth
  • 1 cup shredded cheddar or Gruyère cheese optional, for extra richness
  • 1 packet or homemade hollandaise sauce more on this below

Method
 

  1. Lightly toast the English muffin halves, cut them into chunks, and arrange half in a greased 9x13 baking dish along with half the Canadian bacon.
  2. Repeat the layering process with the remaining muffins and bacon.
  3. In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and Dijon mustard until smooth.
  4. Pour the egg mixture evenly over the layered muffins and bacon, making sure everything is coated.
  5. Cover the dish with foil and refrigerate overnight to allow the flavors to meld.
  6. The next morning, preheat the oven to 375°F (190°C), uncover the casserole, and bake for 40–45 minutes until set and golden.
  7. While it bakes, prepare your hollandaise sauce (store-bought mix or homemade).
  8. Once baked, drizzle the warm hollandaise generously over the casserole before serving.