Eggs Benedict Casserole Recipe

There’s nothing better than waking up to the smell of a warm, cheesy Eggs Benedict Casserole baking in the oven. Imagine hosting a family brunch where you don’t have to rush around the kitchen, poaching eggs one by one. Instead, everything is already prepared in one big dish—soft bread, savory Canadian bacon, and fluffy eggs, all topped with rich hollandaise sauce. It’s the perfect way to enjoy the classic flavors of Eggs Benedict without all the hassle.

This dish is a lifesaver for busy mornings, holidays, or whenever you want to impress your guests with minimal effort. You can prepare it the night before, let it soak up all the delicious flavors, and simply bake it in the morning. Whether it’s Christmas breakfast, Easter brunch, or just a lazy Sunday treat, this casserole will have everyone coming back for seconds.

Ingredients Needed for Eggs Benedict Casserole

Before you start making your Eggs Benedict Casserole, gather all the ingredients to ensure a smooth cooking process. If you enjoy egg-based dishes, you might also love this Baked Scrambled Eggs with Cheese Recipe, which is another easy and delicious way to serve eggs for breakfast. Here’s everything you’ll need:

For the Casserole:

• 6 English muffins, cut into bite-sized pieces (or your preferred bread)
• 8 large eggs
• 1 ½ cups milk (whole or 2% for a creamy texture)
• 1 cup heavy cream (for extra richness)
• 1 teaspoon Dijon mustard (adds a slight tang)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional, for a hint of smokiness)
• 8 ounces Canadian bacon, chopped
• 2 tablespoons butter, melted

For the Hollandaise Sauce:

• 4 large egg yolks
• ½ cup unsalted butter, melted and warm
• 1 tablespoon lemon juice
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt
• Pinch of cayenne pepper (optional, for a little heat)

Optional Toppings and Garnishes:

• Fresh chopped chives or parsley
• A dash of paprika for color
• Crumbled bacon for extra crunch

Step-by-Step Instructions for Eggs Benedict Casserole

Now that you have all your ingredients ready, let’s put together this delicious Eggs Benedict Casserole step by step. If you’re looking for more protein-packed breakfast ideas, check out this Protein Muffin Recipe for a nutritious and tasty start to your day. This easy casserole recipe requires minimal effort but delivers maximum flavor!

Step 1: Prepare the Bread and Meat

1. Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
2. Cut the English muffins into bite-sized cubes and spread them evenly in the baking dish. If using another type of bread, ensure it’s slightly toasted to prevent sogginess.
3. Chop the Canadian bacon (or ham) into small pieces and sprinkle it over the bread cubes, making sure it’s evenly distributed.

Step2: Make the Egg Mixture

4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and paprika until smooth.
5. Pour the egg mixture evenly over the bread and bacon, ensuring every piece is soaked. Use a spatula to gently press down the bread so it absorbs the liquid.

Step 3: Let It Soak (Overnight Option)

6. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 30 minutes or overnight. This allows the flavors to meld together and results in a fluffier texture.

Step 4: Bake the Casserole

7. Preheat your oven to 375°F (190°C).
8. Remove the casserole from the fridge and let it sit at room temperature for about 10-15 minutes while the oven preheats.
9. Bake uncovered for 40-45 minutes, or until the eggs are fully set and the top is golden brown. If the top browns too quickly, loosely cover with foil for the last 10 minutes.

Step5: Add the Hollandaise Sauce

10. While the casserole is baking, prepare your Hollandaise sauce using the method of your choice (classic stovetop or easy blender).
11. Once baked, remove the casserole from the oven and let it cool for 5 minutes.
12. Drizzle warm Hollandaise sauce generously over the casserole.

Step 6: Garnish and Serve the Eggs Benedict Casserole

13. Sprinkle with chopped chives, parsley, or paprika for extra flavor and color.
14. Slice into portions and serve warm. Enjoy your Eggs Benedict Casserole with your favorite brunch sides!

Making the Hollandaise Sauce

A rich and creamy Hollandaise sauce is what makes this Eggs Benedict Casserole truly special. While traditional Hollandaise can be tricky, I’ll show you two easy ways to make it—one classic and one foolproof shortcut.

Classic Hollandaise Sauce (Stovetop Method)

This traditional method requires a little patience but results in a velvety, restaurant-quality sauce.

Ingredients:

• 4 large egg yolks
• ½ cup unsalted butter, melted and warm
• 1 tablespoon lemon juice
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt
• Pinch of cayenne pepper (optional)

Instructions:

1. Create a double boiler: Fill a small saucepan with about an inch of water and bring it to a gentle simmer. Place a heatproof bowl over the pan (without touching the water).
2. Whisk the egg yolks: Add the egg yolks and lemon juice to the bowl, whisking constantly until the mixture thickens slightly.
3. Slowly add butter: Drizzle in the melted butter very slowly while whisking vigorously. The sauce will thicken and become silky.
4. Season and serve: Remove from heat, stir in Dijon mustard, salt, and cayenne. Keep warm until ready to drizzle over the casserole.

Blender Hollandaise Sauce (Easy Shortcut)

If you’re short on time or nervous about curdling eggs, this quick blender method is your best friend.

Instructions:

1. Add egg yolks, lemon juice, Dijon mustard, and salt to a blender. Blend for 10 seconds.
2. With the blender running on low, slowly drizzle in the melted butter until the sauce thickens.
3. Pour over your casserole and enjoy!

Variations and Customizations of Eggs Benedict Casserole

One of the best things about Eggs Benedict Casserole is how easy it is to customize! Whether you want to make it healthier, spicier, or just a little different, here are some delicious variations to try:

1. Vegetarian Version

• Skip the Canadian bacon and replace it with sautéed spinach, mushrooms, or bell peppers for a veggie-packed casserole.
• You can also add avocado slices on top before serving for extra creaminess.

2. Spicy Kick

• Add a pinch of cayenne pepper or red pepper flakes to the egg mixture for some heat.
• Swap regular Canadian bacon for spicy chorizo or jalapeño sausage.

3. Seafood Lovers’ Twist

• Replace the bacon with smoked salmon or crab meat for a seafood-inspired brunch.
• Serve with an extra drizzle of lemon juice and fresh dill for a refreshing touch.

Common Mistakes to Avoid when Cooking Eggs Benedict Casserole

Even though this recipe is simple, a few small mistakes can affect the final result. If you love baked egg dishes, be sure to explore this Baked Scrambled Eggs Easy Recipe, which shares additional tips for achieving perfect texture in egg-based meals. Here’s what to watch out for:

1. Using Fresh Bread Instead of Slightly Dry Bread

• If the bread is too soft, the casserole can become soggy.
• Solution: Use day-old English muffins or lightly toast the bread before assembling the casserole.

2. Not Letting the Egg Mixture Soak In

• If you don’t allow enough time for the bread to soak up the liquid, the casserole might be dry in some spots.
• Solution: Let it sit in the fridge for at least 30 minutes (or overnight for best results).

3. Overbaking the Casserole

• Baking too long can result in rubbery eggs.
• Solution: Check at the 40-minute mark and remove when the center is just set but still slightly jiggly. It will continue to cook as it cools.

4. Hollandaise Sauce Separating

• If the sauce gets too hot, it can curdle and separate.
• Solution: Keep the heat low and slow while making it, and if it separates, whisk in a tablespoon of warm water to fix it.

Final thought about Eggs Benedict Casserole

If you love Eggs Benedict but don’t want the hassle of poaching eggs and making individual plates, this Eggs Benedict Casserole is the perfect solution. It has all the classic flavors—fluffy eggs, crispy Canadian bacon, toasted bread, and creamy Hollandaise sauce—baked into one easy, make-ahead dish. Whether you’re hosting a holiday brunch, preparing a weekend breakfast, or just craving something delicious, this casserole will impress everyone at the table.

Try it out for your next breakfast gathering, and don’t forget to customize it to your liking! With endless variations and easy prep, this dish is bound to become a favorite in your home.

FAQs About Eggs Benedict Casserole

1. Can I make Eggs Benedict Casserole ahead of time?

Yes! This casserole is perfect for meal prep. Simply assemble everything the night before, cover it, and refrigerate overnight. In the morning, just bake and enjoy!

2. Can I freeze Eggs Benedict Casserole?

Yes, but it’s best frozen without the Hollandaise sauce. Wrap the baked casserole tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) for 15-20 minutes.

3. How do I reheat leftovers?

Reheat individual portions in the microwave for 30-60 seconds or warm the whole casserole in the oven at 325°F (165°C) for 15 minutes. Add fresh Hollandaise sauce before serving.

4. What can I use instead of Hollandaise sauce?

If you want a lighter option, try a Greek yogurt sauce, a drizzle of melted butter with lemon juice, or even a cheesy béchamel sauce.