There's nothing like waking up to the savory aroma of Eggs Benedict Casserole baking in the oven. This dish takes all the flavors of the classic breakfast favorite—crispy English muffins, tender Canadian bacon, perfectly cooked eggs, and velvety hollandaise sauce—and transforms them into an easy, make-ahead casserole.

I first made this for a weekend brunch when I wanted something elegant but stress-free. It was an instant hit! The best part? You can prepare it the night before and simply bake it in the morning.

Why You'll Love This Eggs Benedict Casserole

Get ready to fall in love with this fuss-free brunch favorite! Whether you're hosting a gathering or just want to treat your family, this recipe has you covered.

Make-ahead convenience – Assemble everything the night before, so all you have to do is pop it in the oven the next morning.
Classic Eggs Benedict flavors – The combination of English muffins, Canadian bacon, and hollandaise sauce delivers that signature taste.
Feeds a crowd – No need to make individual eggs benedict; this casserole serves multiple people with minimal effort.
Easy hollandaise sauce – A simple, foolproof blender hollandaise takes this dish over the top.

Once you try this recipe, it’s bound to become a go-to for special breakfasts and brunches.

Ingredients Notes

This dish is all about simple ingredients that come together for a decadent breakfast.

English muffins provide the perfect base. Their slightly chewy texture soaks up the egg mixture while still maintaining some structure. Be sure to toast them first for the best results.

Canadian bacon brings a smoky, salty bite that pairs beautifully with the muffins. If you prefer, you can swap it for ham or even cooked bacon.

Eggs and milk form the custard that holds everything together. I recommend using whole milk for a rich texture, but you can substitute with half-and-half for extra creaminess.

Hollandaise sauce is the crowning glory of this casserole. A quick blender hollandaise makes it effortless, but you can also use a store-bought version to save time.

A sprinkle of chives or parsley adds freshness and a pop of color right before serving.

How To Make This Eggs Benedict Casserole

Making this casserole is surprisingly easy. Here’s how to do it:

Start by toasting the English muffins. Cut them into bite-sized pieces and spread them in a greased casserole dish. Toasting ensures they hold up well when soaked in the egg mixture.

Next, layer the Canadian bacon over the muffins. You can leave the slices whole or cut them into smaller pieces for even distribution.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture evenly over the muffin and bacon layers. Cover the dish with foil and refrigerate overnight, allowing the flavors to meld.

The next morning, preheat your oven to 375°F and bake the casserole for about 40-45 minutes, until the eggs are set and the top is lightly golden.

While it bakes, prepare the blender hollandaise sauce. Simply blend egg yolks, lemon juice, and a pinch of salt, then drizzle in melted butter until it emulsifies into a silky sauce.

Once the casserole is done, let it sit for 5 minutes before slicing. Drizzle the warm hollandaise over the top and garnish with fresh chives. Serve immediately and enjoy!

Storage Options

Leftovers? No problem! This casserole stores well for easy reheating.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze portions of the baked casserole for up to 2 months. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag.
Reheat: Warm leftovers in the microwave for 1-2 minutes, or in the oven at 350°F for 10-15 minutes until heated through.

Variations and Substitutions

This recipe is super adaptable! Here are some ways to make it your own:

Use regular bacon – If you love crispy bacon, swap the Canadian bacon for cooked, crumbled bacon.
Try different breads – While English muffins are classic, brioche or sourdough would add a delicious twist.
Go veggie – Skip the meat and add sautéed spinach, mushrooms, or roasted bell peppers.
Spice it up – Add a pinch of cayenne pepper to the hollandaise or a drizzle of hot sauce for some heat.
Dairy-free option – Use almond milk in the custard and a dairy-free butter substitute for the hollandaise.

However you make it, this Eggs Benedict Casserole is bound to be a hit at your next brunch!