Easy Eggs Benedict Casserole Recipe

There's nothing quite like the rich, buttery flavors of Eggs Benedict to start the day, but making it from scratch can feel like a lot of work. That’s why this Easy Eggs Benedict Casserole is a total game-changer—it delivers all the classic flavors you love in a simple, make-ahead dish.

this Recipe

I first discovered this recipe when I was hosting a family brunch and needed something effortless yet impressive. Instead of poaching eggs individually, this casserole lets you bake everything together, creating a creamy, savory dish that's perfect for feeding a crowd.

Why You'll Love This Easy Eggs Benedict Casserole

Get ready to fall in love with your new go-to brunch dish. This Eggs Benedict Casserole is not just delicious—it’s an absolute lifesaver when entertaining.

First, it’s incredibly easy to make. Traditional Eggs Benedict requires careful poaching and whisking up hollandaise sauce, but this version lets the oven do all the work for you.

It’s also perfect for meal prep. You can assemble everything the night before and simply pop it in the oven in the morning, making it stress-free for busy mornings or special occasions.

The flavors are spot on. You’ll still get the rich taste of Canadian bacon, fluffy eggs, and buttery English muffins, all topped with a smooth, velvety hollandaise sauce.

Best of all, this recipe is great for feeding a crowd. Whether it's for a holiday brunch, a potluck, or a lazy weekend breakfast, this casserole ensures everyone gets a delicious, satisfying portion without the hassle.

Ingredients Notes

This Eggs Benedict Casserole is made with simple, easy-to-find ingredients, each playing a key role in creating the perfect flavor and texture.

English Muffins – The base of this dish, these muffins soak up the egg mixture and provide that signature chewy, slightly crispy bite. Toasting them slightly before adding to the casserole helps maintain their structure.

Canadian Bacon – A must-have for classic Eggs Benedict flavor. It adds a smoky, salty contrast to the creamy eggs. If you prefer, you can swap it out for cooked ham, crispy bacon, or even smoked salmon for a twist.

Eggs – The heart of this casserole. They bake into a fluffy, custardy texture that binds all the ingredients together beautifully.

Milk and Heavy Cream – This combination creates the best rich, creamy consistency for the egg mixture. If you want a lighter version, you can use all milk, but the texture won’t be quite as luxurious.

Hollandaise Sauce – The finishing touch! While you can make your own from scratch, a good-quality store-bought version works well for convenience. Just drizzle it over the casserole right before serving.

You’ll also need butter, salt, pepper, and a pinch of paprika for seasoning, plus some fresh chives or parsley for garnish.

How To Make This Easy Eggs Benedict Casserole

Making this Eggs Benedict Casserole is so simple, you’ll wonder why you ever made traditional Eggs Benedict in the first place!

Start by prepping your English muffins and Canadian bacon. Cut the muffins into bite-sized pieces and toast them lightly. Then, chop the Canadian bacon into small squares for even distribution in the casserole.

Next, layer everything in your baking dish. Spread the toasted English muffin pieces evenly in a greased casserole dish, then sprinkle the Canadian bacon on top, making sure every bite gets plenty of flavor.

In a large bowl, whisk together your eggs, milk, heavy cream, and seasonings. Pour this mixture evenly over the muffin and bacon layers, pressing down gently to ensure everything is soaked. Cover and refrigerate for at least an hour or overnight for the best results.

When you’re ready to bake, preheat the oven to 375°F and bake uncovered for about 35-40 minutes, or until the eggs are fully set and the top is golden brown. Let it rest for a few minutes before slicing.

While the casserole bakes, warm up your hollandaise sauce. If you’re making it from scratch, whisk together egg yolks, lemon juice, and melted butter over low heat until thick and creamy. Otherwise, heat a store-bought version according to the package instructions.

Once out of the oven, drizzle the warm hollandaise sauce over the casserole and sprinkle with fresh chives or parsley for a pop of color and flavor.

Storage Options

One of the best things about this Eggs Benedict Casserole is how well it stores and reheats.

For leftovers, let the casserole cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors meld even more overnight, making it just as delicious the next day!

If you want to freeze it, wrap individual portions tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, warm portions in the microwave for 1-2 minutes or bake in a 350°F oven for about 10 minutes. Add a fresh drizzle of hollandaise sauce after reheating to keep it tasting fresh.

Variations and Substitutions

One of the best things about this casserole is how versatile it is. There are plenty of ways to switch things up to suit your taste!

If you love smoked salmon Eggs Benedict, swap the Canadian bacon for smoked salmon and add a few capers for a briny kick.

For a vegetarian version, leave out the meat and add sautéed spinach, mushrooms, or roasted red peppers. The creamy eggs and hollandaise will still make it rich and satisfying.

Want extra cheesy goodness? Sprinkle shredded gruyère or cheddar cheese over the casserole before baking for an even more indulgent bite.

Prefer a lighter option? Use all milk instead of heavy cream and opt for a Greek yogurt-based hollandaise sauce to cut down on calories without sacrificing flavor.

No matter how you make it, this Easy Eggs Benedict Casserole is sure to become a favorite at your breakfast table. Try it for your next brunch, and watch it disappear in minutes!

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