The Ultimate Eggs Benedict Casserole Recipe

I’ve always loved the idea of a fancy brunch but dreaded the hassle of pulling it all together. When I discovered this Eggs Benedict Casserole, it truly changed the game for me—a way to enjoy that classic brunch flavor without the stress. If you’ve ever wanted a special occasion brunch that feels indulgent yet is easy enough for busy mornings, you’re going to love this.

Fancy brunches are special, but making traditional Eggs Benedict can feel overwhelming with poaching eggs and making hollandaise sauce from scratch. This Eggs Benedict Casserole simplifies everything, turning the classic flavors into a make-ahead, fuss-free dish. Perfect for Easter, Christmas morning, or any time you want a comforting, crowd-pleasing meal without the stress. You get all the rich, savory goodness without standing over the stove all morning, making it a must-have recipe in your brunch rotation.

Why You’ll Love This Recipe

• Foolproof for Beginners: No tricky poached eggs here. Just assemble, bake, and enjoy.
• Make-Ahead Convenience: Prepare it ahead of time and bake when you’re ready—perfect for busy mornings.
• Classic Flavor, Modern Ease: All the familiar flavors of Eggs Benedict without the fuss of traditional techniques.
• Versatile to Customize: Easily swap ingredients and add your favorite flavors to make it your own.

Essential Equipment For The Perfect Casserole

To make this recipe simple and stress-free, here’s what you’ll need:

• A 9×13 inch casserole dish for easy layering
• A blender for quick and easy hollandaise sauce
• A whisk to mix the egg custard perfectly

No fancy equipment required—just the basics to make this spectacular dish come together.

Key Ingredients & Smart Substitutions

This table helps you swap ingredients easily to fit your taste or dietary needs.

How to Make Eggs Benedict Casserole (Step-by-Step)

1. Prepare the Base (Muffins & Bacon)

To avoid sogginess, it’s crucial to toast the English muffins before chopping. Layer the toasted muffins and chopped smoked beef bacon inside your casserole dish for that perfect texture.

2. Mix the Egg Custard

Whisk together eggs, cream, milk, and the spices until smooth. This custard mixes all the flavors together and ensures a tender, fluffy casserole.

Step-by-step photos will guide you through each part of the process to make it even easier.

The Ultimate Guide to Hollandaise Sauce

Hollandaise might seem intimidating, but these three methods make it simple:

Easiest: How to Elevate Store-Bought Sauce

Grab a good quality hollandaise and add a squeeze of lemon juice, a pinch of cayenne, or a dash of Dijon mustard to freshen it up fast.

Easy: Foolproof Blender Hollandaise

Blend egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and salt until smooth. Slowly add melted butter while the blender runs for a creamy sauce—no stovetop skills required.

Classic: Stovetop Hollandaise for Purists

Whisk egg yolks and lemon juice over gentle heat, gradually adding melted butter until the sauce thickens. This method is perfect if you want the authentic texture.

How to Save a Broken Hollandaise Sauce

If your sauce splits, whisk in a teaspoon of cold water to help bring it back together. A quick fix that saves the day!

Eggs Benedict Casserole Ingredients

For the casserole:

• 6 English muffins
• 12 ounces smoked beef bacon (chopped)
• 8 large eggs
• 1 & 1/3 cups cream*
• 2/3 cup whole milk (or any milk)
• 1 teaspoon kosher salt
• 1/2 teaspoon seasoned salt (I like Lawry’s)
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried mustard powder
• 1 cup Monterey Jack (shredded, optional)

For the hollandaise sauce:

• 4 egg yolks
• 1/2 cup cream*
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/8 teaspoon cayenne pepper
• dash kosher salt
• 1/2 cup butter (melted)

Eggs Benedict Casserole Instructions

1. Grease a 9×13 inch casserole dish with butter, or spray with non-stick spray.
2. Chop all the smoked beef bacon into bite size pieces. Add HALF to the bottom of the casserole dish and spread out.
3. Split the English muffins with a fork. Toast each half, spread with butter, and then chop them all into 1 inch pieces. You can also do this step in the oven by spreading butter, chopping, broiling 1-2 minutes on each side until toasty.
4. Add half of your English muffin pieces to the casserole dish, on top of the smoked beef bacon. Repeat layers: remaining smoked beef bacon, then the rest of the English muffins.
5. Make the egg mixture. In a large bowl or mixer, whisk 8 eggs, 1 1/3 cups cream, 2/3 cup milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and mustard powder until well blended.
6. Sprinkle 1 cup shredded cheese over the top (optional but tasty).
7. Pour the egg mixture evenly over the English muffins and smoked beef bacon.
8. Cover well with foil and refrigerate overnight or for at least 4 hours.
9. Preheat oven to 375°F. Remove casserole from fridge, keep covered with foil. Bake 35 minutes, then remove foil and bake 10-15 minutes more until center is set (knife inserted should come out clean).
10. Make the hollandaise sauce: Blend egg yolks, cream, lemon juice, Dijon mustard, cayenne, and salt on high for 30 seconds.
11. Melt butter until just warm. With blender running, slowly add butter until smooth and creamy.
12. Serve hollandaise sauce drizzled over individual casserole portions or spooned on top.
13. Store leftovers in airtight container; hollandaise kept separate as it does not reheat well in microwave. Rewarm sauce gently in hot water bath.

Holiday Prep Timeline (Make-Ahead Magic)

• Two Days Before: Shop and prep all ingredients; toast and chop muffins; chop bacon.
• One Day Before (The Night Before): Assemble casserole layers, mix egg custard, pour over mixture, cover, and refrigerate overnight.
• Morning Of: Preheat oven and bake casserole; prepare easy hollandaise sauce; assemble and serve.

Creative Variations to Try

• Eggs Florentine Casserole: Add fresh spinach between layers for a green twist.
• California-Style Casserole: Top with slices of tomato and avocado when serving.
• Crab Benedict Casserole: Swap smoked beef bacon with fresh crab meat for a seafood take.
• Smoked Salmon & Dill Casserole: Use smoked salmon instead of bacon and add fresh dill for a bright flavor.

What to Serve with Eggs Benedict Casserole

Try one of my recipes, aisharecipes

Frequently Asked Questions

Conclusion

This Eggs Benedict Casserole is truly the perfect way to enjoy a classic brunch without any of the stress. It’s comforting, easy, and sure to impress your guests or family. I can’t wait for you to try this! If you make it, please leave a comment and a star rating below to let me know how it turned out. Did you try one of the variations?

More Crowd-Pleasing Brunch Recipes

• Classic Breakfast Casserole with Sausage
• Air Fryer Crispy Bacon and Eggs
• Cheesy Spinach and Mushroom Strata
• Quick and Easy French Toast Bake

This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs. Food.com

Ingredients for this casserole include English muffins, Canadian bacon, and Hollandaise sauce, making it a tasty overnight Eggs Benedict Casserole that’s perfect for the holidays! Easy Weeknight Recipes

Eggs Benedict Casserole

A delicious and hearty breakfast casserole inspired by the classic Eggs Benedict, featuring layers of English muffins, smoked beef bacon, and a creamy egg mixture, topped with homemade hollandaise sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 6 English muffins
• 12 ounces smoked beef bacon chopped
• 8 large eggs
• 1 1/3 cups cream
• 2/3 cup whole milk or any milk
• 1 teaspoon kosher salt
• 1/2 teaspoon seasoned salt I like Lawry’s
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried mustard powder
• 1 cup Monterey Jack shredded, optional

Hollandaise Sauce

• 4 egg yolks
• 1/2 cup cream
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/8 teaspoon cayenne pepper
• dash kosher salt
• 1/2 cup butter melted

Equipment

• 9×13 inch casserole dish
• Blender
• Baking sheet

Method

 

Preparation

1. Grease a 9×13 inch casserole dish with butter or non-stick spray.
2. Chop the smoked beef bacon into bite-size pieces and spread half in the dish.
3. Split and toast the English muffins, then chop into 1-inch pieces.
4. Layer half the muffin pieces over the bacon, then repeat with remaining bacon and muffins.

Egg Mixture

1. Whisk eggs, cream, milk, salts, pepper, onion powder, paprika, and mustard powder until well mixed.
2. Sprinkle shredded cheese over the muffin and bacon layers.
3. Pour the egg mixture evenly over the layers.
4. Cover and refrigerate for at least 4 hours or overnight.

Baking

1. Preheat oven to 375°F and bake covered for 35 minutes.
2. Uncover and bake for 10-15 minutes until the center is set.

Hollandaise Sauce

1. Blend egg yolks, cream, lemon juice, mustard, cayenne, and salt for 30 seconds.
2. Melt butter and slowly add to the blender while running until smooth.
3. Drizzle the sauce over individual servings or the entire casserole.

Serving & Storage

1. Serve immediately with hollandaise sauce.
2. Store leftovers in the fridge for 4-5 days, reheating sauce separately.

Notes

The hollandaise sauce does not reheat well in the microwave; warm it in hot water instead.