Eggs Benedict Casserole

All the flavors of classic Eggs Benedict—without the fuss. This easy, make-ahead Eggs Benedict Casserole is perfect for an Easter morning brunch or any special breakfast.

If there’s one breakfast that’s had a hold on me for as long as I can remember, it’s Eggs Benedict. I honestly couldn’t tell you the first time I had it, but I know it’s become my gold standard from then on. I judge breakfast restaurants and diners by their Eggs Benedict. If it’s not on the menu, I’m probably not going back. There’s just something about the combination of a toasted English muffin, salty Canadian bacon, poached eggs, and that silky, rich hollandaise sauce that feels like breakfast perfection.

As much as I love it, though, classic Eggs Benedict isn’t exactly ideal for feeding a crowd. Between poaching eggs and whisking together a proper hollandaise (one of the five classic mother sauces, and a finicky one at that), it’s a lot of hands-on work—especially when you’ve got guests to entertain or a holiday morning to enjoy.

So, I took my love of classic Eggs Benedict and reinvented it as something more practical: a make-ahead, oven-friendly casserole. It still has all the elements I adore—English muffin pieces, layers of Canadian bacon, fluffy eggs, and yes, a foolproof, genuine, easy-to-make hollandaise—but now it’s something I can share with a table full of people without breaking a sweat. It’s especially perfect for Easter morning after a sunrise service, or anytime you want the same cozy indulgence of Eggs Benedict with a whole lot less effort.

Why You’ll Love This Eggs Benedict Casserole Recipe

• Make-Ahead Magic
  Prep everything the night before, let it rest in the fridge, and simply pop it in the oven in the morning. While it bakes, you have just enough time to whip up the easy hollandaise. It doesn’t get more low-stress than that.

• All the Flavor of Classic Eggs Benedict
  This casserole captures everything you love—English muffins, Canadian bacon, fluffy eggs, and velvety hollandaise—in one warm, satisfying bite. No poaching or stacking required.

• Perfect for Holidays or Brunch Gatherings
  Whether it’s Easter morning, Mother’s Day, or a weekend brunch with friends, this dish feeds a group without leaving you stuck in the kitchen.

• Classic Hollandaise, Made Simple
  This traditional French sauce has a reputation for being tricky, but I’ll walk you through a gentle double-boiler method that’s easy to follow—even for beginners. It’s a chance to master a timeless skill and enjoy that rich, lemony finish the way it was meant to be made.

The Toasted Muffin Trick That Makes All the Difference

English muffins are the foundation of classic Eggs Benedict, so I like to give them a little extra love before layering them into the casserole. Brushing them with butter and toasting them under the broiler adds a golden, crisp edge and deepens their flavor in a way that plain, untoasted muffins just can’t match.

More importantly, toasting helps them stand up to the custard. Since the casserole rests overnight, you want the muffins to soak up the egg mixture without turning to mush. Toasting gives them structure—so they stay tender, not soggy, after baking. It’s a small step that makes a big difference in both flavor and texture.

Why I Use Canadian Bacon (But Ham Works Too)

Canadian bacon and I go way back. It’s what you’ll find in classic Eggs Benedict, but I use it in this casserole for more than just tradition. It’s lean, flavorful, and sliced just thick enough to hold its own alongside the custard, muffins, and hollandaise. It brings that salty, savory punch without turning the casserole too heavy.

Plus, it plays nice—no chopping big chunks or dealing with odd shapes. Just slice, layer, and go. That said, if you’ve got leftover ham in the fridge, use it! The casserole will still taste great. I just find Canadian bacon gives you that true Benedict feel with a little less fuss and a lot more balance.

First-Things-First: Mise en Place

Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Ingredients to Prepare Eggs Benedict Casserole

Everything you need to make this cozy, make-ahead breakfast classic is right here. We’ll start with the casserole ingredients, then move on to the hollandaise sauce that brings it all together.

Ingredients for the Casserole

• English muffins – I use Thomas’ for their classic texture and flavor, but any brand you like will work just fine. Split and cut into bite-sized pieces so they soak up the custard.

• Canadian bacon – Chopped into small pieces for even layering and classic Benedict flavor.

• Large eggs – Form the base of the savory custard that holds the casserole together.

• Milk (whole or 2%) – Adds richness and helps create a tender, creamy texture.

• Onion powder – Brings subtle depth without overpowering the other flavors.

• Paprika – Adds mild warmth and a hint of color.

Ingredients for the Hollandaise Sauce

• Egg yolks – The rich foundation of this smooth, classic sauce.

• Milk (whole or 2%) – Adds creaminess and helps gently temper the yolks without making the sauce overly heavy.

• Lemon juice – Provides brightness and the signature tang that cuts through the richness.

• Butter, melted – Slowly whisked in to create that signature silky finish.

• Minced chives (optional for garnish) – For a fresh, mild onion note and a pop of color just before serving.

How to Make Eggs Benedict Casserole

1. Prep the dish and custard

Spray a 13×9 casserole dish with nonstick cooking spray and set it aside. Cut the Canadian bacon into 1-inch pieces and set aside.

In a large mixing bowl, whisk the eggs, milk, onion powder, kosher salt, and freshly ground black pepper until well combined. Set aside while you prepare the muffins.

2. Toast the muffins

Turn on your oven’s broiler. While the broiler is heating, melt a stick of butter (4 ounces) in a small saucepan.

Split the English muffins in half and brush the cut sides generously with the melted butter. Place them cut side up on a baking sheet and broil for 4–5 minutes, or until golden brown. Keep a close eye on them—they can go from golden to burnt quickly.

Once toasted, remove them from the oven and let them cool for a minute or two. Cut the muffins into 1-inch pieces.

3. Assemble the casserole

Spread half of the muffin pieces into the bottom of the prepared casserole dish. Layer half of the Canadian bacon on top. Repeat with the remaining muffin pieces and the rest of the Canadian bacon.

Pour the egg mixture evenly over the entire casserole. Cover tightly with plastic wrap and refrigerate overnight.

4. Bake the casserole

When you’re ready to bake, preheat the oven to 375°F. Remove the plastic wrap, sprinkle the top of the casserole with paprika, and loosely cover the dish with aluminum foil.

Bake for 40 minutes. Then remove the foil and return the casserole to the oven for another 15–20 minutes, or until the eggs are fully set. To check, gently shake the dish—there should be no visible jiggle in the center.

5. Make the hollandaise sauce

While the casserole finishes baking, prepare the hollandaise sauce using the classic double boiler method below. Prefer a shortcut? See note #1 on the recipe card for an easy hollandaise sauce mix option.

How to Make Hollandaise Sauce (the Traditional Way)

You don’t need fancy equipment—just a metal or glass mixing bowl that fits snugly over a saucepan. That’s your double boiler.

What to do:

1. Set up your double boiler: Fill a medium saucepan with 1 to 2 inches of water and bring it to a gentle simmer. Place the mixing bowl on top, making sure the bottom of the bowl doesn’t touch the water.

2. Start the sauce: Off the heat, whisk together the egg yolks, milk, lemon juice, and dry mustard in the bowl until smooth and fully blended.

3. Cook gently: Place the bowl over the simmering water. Whisk constantly as the mixture begins to warm and thicken slightly—this usually takes 3 to 5 minutes. Be patient and keep whisking to avoid scrambling the eggs.

4. Add the butter (carefully!):
   Once the yolk mixture has thickened slightly over the heat, remove the bowl from the top of the saucepan before adding the melted butter. The heat in the butter is usually enough to keep the sauce warm and help it finish thickening as you whisk it in—without pushing it over the edge. I’ve learned this the hard way: I once let my butter get way too hot, heard it popping, and thought, “Eh, I’ll just drizzle fast and power through.” Spoiler: that beautiful sauce turned into a sad, scrambled lemony lump. Don’t be like me. These days, I play it safe—off the heat, whisking slowly, and only returning the bowl to the double boiler if the sauce needs a little extra warmth. It’s a small adjustment that gives you maximum control and a much better chance of success.

5. Season and serve: Once the sauce is thick and silky, season with salt, if desired. Keep the sauce warm until serving—just don’t overheat it or it may separate.

Storing and Reheating Eggs Benedict Casserole

Eggs Benedict Casserole is best enjoyed fresh, especially when topped with homemade hollandaise. The texture is at its peak right after baking, and the hollandaise is smoothest when freshly made. If you do have leftovers, though, they can be stored and reheated with care.

To store:
Let the casserole cool to room temperature, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 days. Do not freeze—the hollandaise sauce will break and become grainy once thawed, and the custard base may separate.

To reheat:
Place individual portions on a microwave-safe plate and cover loosely with a damp paper towel. Reheat on medium power for 60–90 seconds, or until warmed through. For larger portions, cover the dish with foil and reheat in a 325°F oven for 15–20 minutes.

If you made extra hollandaise, reheat it gently using the double boiler method, whisking constantly until warm. Avoid using the microwave, as it can cause the sauce to split.

Make It Your Own

One of the best things about this casserole is how flexible it is. Once you’ve got the base, you can easily tailor it to what you have on hand—or what you’re in the mood for:

• Swap the meat: No Canadian bacon? Use diced ham, cooked bacon, or even crumbled breakfast sausage. Leftovers from the fridge are fair game.

• Add veggies: Sautéed spinach, caramelized onions, or chopped roasted red peppers bring color and flavor without complicating the prep.

• Try a cheese twist: While traditional Eggs Benedict doesn’t include cheese, a sprinkle of shredded gruyère or sharp white cheddar adds extra richness.

• Craving a little kick? A pinch of cayenne in the custard or a few dashes of hot sauce on top of the hollandaise will wake things right up.

This casserole is meant to work for you—so don’t be afraid to make it your own.