There's nothing quite like the luxurious flavors of Eggs Benedict, but making it from scratch can be a bit of a hassle—especially on busy mornings. Enter this Easy Eggs Benedict Casserole, a game-changing dish that gives you all the classic flavors of the beloved brunch favorite without the stress of poaching eggs or whipping up hollandaise sauce at the last minute.
I first made this casserole for a family brunch when I needed something impressive yet effortless. To my delight, it became an instant hit! With layers of buttery English muffins, savory Canadian bacon, fluffy eggs, and a rich hollandaise drizzle, this dish is perfect for holidays, special occasions, or even meal prepping for the week ahead.
Why You'll Love This Easy Eggs Benedict Casserole
Get ready to upgrade your breakfast routine with this stress-free take on a brunch classic.
First, it's incredibly easy to prepare. Unlike traditional Eggs Benedict, which requires meticulous egg poaching and careful hollandaise timing, this casserole lets you mix, bake, and enjoy with minimal effort.
It's also perfect for feeding a crowd. Whether you’re hosting a holiday breakfast or a weekend gathering, this recipe serves multiple people without the need to cook individual portions.
If you're into meal prepping, this casserole is your best friend. You can prepare it the night before and pop it in the oven in the morning for a warm, satisfying meal without the morning rush.
Best of all, it delivers the same delicious flavors as classic Eggs Benedict—buttery, savory, and creamy—all in an easy-to-serve slice.
Ingredients Notes

The beauty of this Eggs Benedict Casserole is in its simple yet flavorful ingredients. Each component plays a key role in creating that perfect balance of textures and flavors.
The English muffins serve as the base, soaking up the egg mixture while maintaining just the right amount of chewiness. Toasting them beforehand enhances their buttery flavor and prevents sogginess.
For the protein, Canadian bacon is the traditional choice, providing a smoky, slightly salty contrast to the rich egg mixture. If you can’t find Canadian bacon, thick-cut ham works just as well.
The eggs and milk mixture bind everything together, creating a soft, custardy texture that mimics the silkiness of poached eggs. I recommend using whole milk for the best consistency, though half-and-half will make it even creamier.
Of course, what’s Eggs Benedict without hollandaise sauce? A store-bought version saves time, but if you want to go the extra mile, homemade hollandaise adds an unbeatable freshness and tangy richness.
A sprinkle of chives or parsley as a finishing touch adds a pop of color and a mild oniony brightness that ties everything together.
How To Make This Easy Eggs Benedict Casserole

Making this casserole is a breeze, and you can even prepare it ahead of time for an effortless morning meal.
Start by toasting the English muffins to give them a bit of crispness. Cut them into bite-sized pieces and arrange them in a greased baking dish.
Next, layer the Canadian bacon over the muffin pieces. Distribute them evenly so each bite gets a good balance of flavors.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Pour this mixture evenly over the English muffins and bacon, making sure everything is well soaked.
Cover the dish and let it sit in the fridge for at least an hour or overnight to allow the flavors to meld. This step is optional but highly recommended for the best texture and flavor.
When you're ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the fridge, uncover it, and bake for 35-40 minutes, or until the eggs are set and the top is lightly golden.
While the casserole is baking, warm up your hollandaise sauce. Drizzle it generously over the baked casserole just before serving, and finish with fresh chives or parsley for a burst of flavor and color.
Storage Options
This casserole is just as delicious the next day, making it perfect for leftovers.
To store in the fridge, let the casserole cool completely, then cover it tightly with plastic wrap or transfer portions to an airtight container. It will stay fresh for up to 3 days.
For freezing, wrap individual portions in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
When reheating, warm individual portions in the microwave for about 30-45 seconds, or bake in a 350°F oven for 10-15 minutes until heated through.
Variations and Substitutions
One of the best things about this casserole is how customizable it is. Here are a few fun twists to try:
- Swap out the Canadian bacon for crispy bacon, sausage, or even smoked salmon for a gourmet twist.
- Use croissants or brioche instead of English muffins for a richer, more buttery texture.
- Add some veggies like sautéed spinach, mushrooms, or roasted red peppers for extra color and nutrition.
- Make it dairy-free by using almond milk and a dairy-free hollandaise alternative.
- Spice it up with a dash of cayenne or hot sauce in the egg mixture for a little kick.
No matter how you customize it, this Easy Eggs Benedict Casserole is guaranteed to be a crowd-pleaser. Give it a try for your next brunch, and enjoy all the indulgent flavors of classic Eggs Benedict—without the hassle!
PrintEasy Eggs Benedict Casserole Recipe
This Easy Eggs Benedict Casserole recipe is a hassle-free twist on the classic, made with English muffins, Canadian bacon, eggs, and a rich hollandaise sauce. It's a perfect make-ahead breakfast or brunch option for holidays and gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- English muffins, cubed
- Canadian bacon, chopped
- Eggs
- Milk
- Heavy cream
- Dijon mustard
- Salt & pepper
- Butter
- Lemon juice
- Egg yolks
- Cayenne pepper
- Paprika
Instructions
- Grease a baking dish and layer cubed English muffins and Canadian bacon.
- Whisk together eggs, milk, cream, Dijon mustard, salt, and pepper, then pour over the muffins and bacon.
- Cover and refrigerate overnight or at least 1 hour.
- Preheat oven to 375°F (190°C) and bake for 40-45 minutes until golden and set.
- Meanwhile, prepare hollandaise sauce by whisking egg yolks, lemon juice, and butter over low heat until smooth.
- Drizzle hollandaise sauce over the baked casserole and garnish with paprika.
- Serve warm and enjoy!
Notes
- For extra flavor, add sautéed spinach or mushrooms.
- Can be prepared the night before for an easy morning bake.
- Serve with fresh herbs or a side of fruit for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
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