Eggs Benedict casserole is a make-ahead breakfast bake that turns classic eggs benedict flavors into an easy dish for a crowd. It's made with cubed English muffins, Canadian bacon, and a savory egg custard, then finished with a quick hollandaise sauce.
A Quick Look at the Recipe
✅ Recipe Name: Eggs Benedict Casserole
🕒 Ready In: ~1 hour, plus chilling
👪 Serves: 10
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: English muffins, Canadian bacon, eggs, milk, egg yolks, Greek yogurt, lemon, Dijon
📖 Dietary Info: Gluten-free option, dairy-free option
👌 Difficulty: Easy - assemble then bake
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This casserole is perfect for brunch and holidays because you can prep it ahead and bake it in the morning. You still get that benedict taste without poaching eggs or standing over the stove.
If you want more make ahead breakfast recipes, try our Gluten-Free French Toast Casserole, Spinach Bacon Quiche, Cottage Cheese Egg Bites, or Sausage Mushroom Frittata.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Eggs Benedict Casserole:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Eggs Benedict Casserole:
- Recipe Notes & Tips:
- How to Store:
- Eggs Benedict Casserole FAQs:
- More Breakfast Recipes You'll Love
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- Eggs Benedict Casserole
Why You'll Love this Eggs Benedict Casserole:
All the Benedict Flavor: You get the classic combo of English muffins, Canadian bacon, and a tangy hollandaise style topping without the extra work.
Perfect for Make Ahead: Assemble it the night before, then bake in the morning for an easy brunch.
Great for a Crowd: One pan serves a group, making it ideal for holidays and weekend gatherings.
Simple Hollandaise Shortcut: The Greek yogurt version gives you that creamy lemony finish without standing over a double boiler.
Key Ingredients:
- english muffins. Create the classic benedict base and soak up the egg mixture like a savory breakfast casserole.
- Canadian bacon. Adds that traditional benedict flavor and makes the casserole hearty.
- eggs and milk. Form the custard that bakes everything together into a sliceable breakfast bake.
- egg yolks. Create the rich base for the hollandaise sauce.
- Greek yogurt. Add tang and creaminess to the sauce so it tastes bright and smooth.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Gluten-free option: Use gluten-free English muffins so the eggs benedict casserole stays gluten-free.
- Dairy-free option: Use unsweetened dairy-free milk in the casserole and swap the Greek yogurt for a plain dairy-free yogurt, then use a dairy-free butter alternative if you want the topping richer.
- Ham swap: Use diced ham instead of Canadian bacon if that's what you have.
- Add greens: Add a layer of spinach for a benedict style twist.
- Make it spicier: Add a pinch of cayenne to the topping for a little heat.
How to Make Eggs Benedict Casserole:
- Step 1: Grease a 9×13 baking dish. Add the cubed English muffins and diced Canadian bacon and spread into an even layer.
- Step 2: In a bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, and pepper until smooth.
- Step 3: Pour the egg mixture evenly over the English muffins. Press the bread down lightly so it soaks up the custard. Cover and refrigerate for at least 2 hours or overnight. Bake at 375°F for 35 to 45 minutes, or until the center is set and the top is lightly golden.
- Step 4: While it bakes, bring a small pot of water to a gentle simmer, then set a heat-safe bowl over the top. Add the egg yolks, Greek yogurt, lemon juice, and Dijon to the bowl. Whisk constantly for 5 minutes, until thickened and smooth. Serve over the warm casserole.
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Recipe Notes & Tips:
- Press the muffins down: Gently pressing helps the bread soak evenly so you do not get dry pieces.
- Overnight is best: A longer chill gives the casserole a better texture and more even bake.
- Bake until set: The center should be set and not jiggly before you pull it from the oven.
- Whisk the hollandaise constantly: Keep whisking the whole time so the egg yolks thicken smoothly without scrambling.
- Serve hollandaise right away: The sauce is best fresh and warm, so make it while the casserole bakes and spoon it on just before serving.
How to Store:
Refrigerator: Store eggs benedict casserole in an airtight container for up to 4 days.
Store hollandaise separately: Keep the hollandaise in a separate container and reheat gently so it does not break.
Reheat: Warm casserole slices in a 325°F oven until heated through. Reheat hollandaise over very low heat or in a double boiler while whisking.
Make ahead tip: Assemble the casserole the night before and bake in the morning for the best texture.
Eggs Benedict Casserole FAQs:
Eggs benedict casserole is a baked breakfast casserole made with cubed English muffins and Canadian bacon soaked in an egg custard, then baked until set. It's served with hollandaise so it tastes like classic eggs benedict in an easy casserole form.
Eggs benedict casserole is done when the center is set and no longer jiggly and the top looks lightly golden. If you insert a knife near the center, it should come out mostly clean.
To keep hollandaise from scrambling, use gentle heat and whisk constantly the whole time it's over the double boiler. Remove it from heat as soon as it thickens.
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Eggs Benedict Casserole
Ingredients
- 6 english muffins, cubed
- 6 ounces canadian bacon, diced
- 10 eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- 4 egg yolks
- ½ cup plain greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
Instructions
- Grease a 9×13 baking dish. Add the cubed English muffins and diced Canadian bacon and spread into an even layer.
- In a bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, and pepper until smooth.
- Pour the egg mixture evenly over the English muffins. Press the bread down lightly so it soaks up the custard.
- Cover and refrigerate for at least 2 hours or overnight.
- Bake at 375°F for 35 to 45 minutes, or until the center is set and the top is lightly golden.
- While it bakes, make the hollandaise in a double boiler. Bring a small pot of water to a gentle simmer, then set a heat-safe bowl over the top.
- Add the egg yolks, Greek yogurt, lemon juice, and Dijon to the bowl. Whisk constantly for 3 to 5 minutes, until thickened and smooth.
- Serve the hollandaise over the warm casserole.
Nutrition
Notes
- Press the muffins down: Gently pressing helps the bread soak evenly so you do not get dry pieces.
- Overnight is best: A longer chill gives the casserole a better texture and more even bake.
- Bake until set: The center should be set and not jiggly before you pull it from the oven.
- Whisk the hollandaise constantly: Keep whisking the whole time so the egg yolks thicken smoothly without scrambling.
- Serve hollandaise right away: The sauce is best fresh and warm, so make it while the casserole bakes and spoon it on just before serving.
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