Eggs Benedict Casserole
Nov 24, 2025
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My eggs Benedict casserole is one of our favorite holiday breakfast casseroles. All the best flavors of a classic eggs Benedict transformed into a warm, comforting bake that is a great way to feed a crowd. It’s easy to make, hearty, and satisfying.
Often during the holiday season, we will have overnight guests or host a casual brunch. This eggs Benedict casserole recipe is one of my favorites to serve because it feels fancy but it’s actually really simple to make.
The best part, no poaching eggs, they get baked in the casserole which is much easier when you are feeding a crowd. Just assemble, bake, and drizzle with Hollandaise sauce for that signature flavor.
This casserole also reheats well and can even be assembled overnight. A great option when you are hosting or just want a delicious family meal.
If you are looking for more breakfast casseroles be sure to try this easy Bisquick breakfast casserole, cinnamon roll casserole, and farmers casserole.
Why you should make this recipe
- All the flavor without the work. Great eggs Benedict flavor without all of the effort.
- Can be made ahead of time. Busy during the holidays, this is a great recipe to make the night before.
- Perfect for brunch or holidays. Christmas, Easter, Mother’s day, and more. This casserole is great any time of year.
Ingredients
This eggs Benedict casserole recipe can be made with simple ingredients.
- English muffins: I used original English muffins but you can substitute with whole wheat.
- Eggs: You will need 8 large eggs.
- Canadian bacon: This is a classic eggs Benedict ingredient.
- Half and half: Makes the egg custard. You can substitute with milk.
- Seasonings: You will need paprika, ground mustard, garlic powder, salt, and pepper.
- Hollandaise: I like using a package of Hollandaise sauce mix to make it easy. The mix will typically call for butter and milk.
- Chives: Chives or green onions are optional. They add extra flavor and a pop of green color.
How to make eggs Benedict casserole
Scroll to the bottom for the full recipe ingredients and directions.
Step one: Preheat the oven to 375 degrees. Spray a 9 x 13 casserole dish with non-stick spray. Dice the Canadian bacon.
Step two: Dice the English muffins.
Step three: Place half of the English muffins in the casserole dish, top with half of the Canadian bacon. Repeat the layers.
Step four: In a large bowl, whisk together the eggs, half and half, and seasonings. Pour over the English muffins.
Step five: Cover the casserole dish with foil. Bake for 30 minutes. Remove the foil and then bake another 15 minutes.
Step six: Prepare the Hollandaise sauce according to the package. Serve a piece of the casserole with a drizzle of Hollandaise sauce.
Heather’s recipe tips
- Cut the muffins into small pieces. Make sure to dice the muffins and ham into small, bite size pieces.
- Press the English muffins into the egg mixture. I like to lightly push the English muffins and Canadian bacon down into the egg mixture before baking.
- Make sure to cover with foil the first part of baking. This will help prevent the casserole from burning.
Variations
This eggs Benedict casserole recipe can be made your own with a few variations. Here are a few suggstions:
- Veggies: Try adding in sauteed mushrooms, spinach, bell peppers, or even roasted asparagus.
- Cheese: Add some shredded cheese to the egg mixture. I like using shredded Swiss cheese or Monterey Jack.
- Bread: Swap out the English muffins with diced sourdough bread, brioche, or croissants.
- Meat: Substitute the Canadian bacon with cooked bacon or diced ham.
- Sauce: You can leave off the Hollandaise or try this tasty copycat McDonald’s breakfast sauce.
Storage instructions
Store: Let the casserole cool completely. Cover the baking dish or transfer to an airtight container. It will last for up to 4 days.
Freeze: Cut the casserole into pieces and freeze in a freezer safe bag or container.
Reheat: Reheat in the microwave or in the oven at 350 degrees F.
Note the Hollandaise sauce does not freeze well.
Frequently asked questions
Yes, you can assemble the casserole, cover and refrigerate up to 24 hours before baking.
No, you don’t need to toast them before hand.
You you can use homemade, packaged, or jarred Hollandaise.
More easy breakfast recipe
- Amish baked oatmeal
- Butterscotch pudding monkey bread
- Hash brown casserole
- Hashbrown crust breakfast casserole
Eggs Benedict Casserole
Ingredients
- 6 English muffins
- 8 eggs
- 2 (12 ounce) packages Canadian Bacon
- 2 cups half and half
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Hollandaise Sauce
- 1 (.9 ounce) hollandaise sauce
- 1 cup milk
- 4 tablespoons unsalted butter
- 1 tablespoon chopped chives, optional
Instructions
- Preheat the oven to 375 degrees F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
- Cut English muffins in half and then in small pieces. Cut the Canadian bacon into small pieces.
- Spread half of the cut English muffins over the bottom of the casserole dish. Top with half of the Canadian bacon. Top with remaining English muffins and Canadian bacon.
- In a large bowl, whisk together eggs, half and half, dry mustard, paprika, garlic powder, salt and pepper.
- Pour the egg mixture over the English muffins and Canadian bacon. Cover the baking dish with foil.
- Bake for 30 minutes. Remove the foil and bake another 15-20 minutes.
- Let the casserole rest for about 5 minutes.
Hollandaise Sauce
- Place the milk, hollandaise sauce packet powder, and butter in a small saucepan.
- Whisk over medium heat until it starts to boil. Keep stirring for a minute. Remove from heat.
- Serve slice of casserole drizzled with Hollandaise sauce.
Notes
- Cut the muffins into small pieces. Make sure to dice the muffins and ham into small, bite size pieces.
- Make sure to cover with foil the first part of baking. This will help prevent the casserole from burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipes sound great need to make it easier for seniors
I am using uncooked croissants vs bread – does that make a difference?
This turned out amazingly well! I used cubed thick sliced sweet French bread (about 9 slices). Buttered the dish well. I used 1/2 lb of thin sliced deli ham and added 4 slices of Swiss cheese I had cut into small pieces and mixed it in with the bread. I refrigerated the mixture over night and baked the next morning. After it was done I made a package of Knorr hollandaise to pour over it and topped with minced green onion and sprinkling of paprika. Everyone went back for seconds!! I’ve tried similar recipes that I thought were dry. But this one was light and fluffy and moist. This is THE ONE!
I’m so happy you enjoyed it!!
what happens if you leave in the refrigerator for more than 8 hours?
After 8 hours the bread starts to break down a bit.