Eggs Benedict Casserole layers Canadian bacon, toasted and chopped English muffins, shredded cheese, and a creamy egg mixture. Topped with a Hollandaise-like sauce, it’s a scrumptious breakfast for holidays, special occasions, or any day of the week!
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Pin RecipeIf you love eggs Benedict but have a crowd to feed, this eggs Benedict casserole will provide bulk servings with little fuss and zero compromising on flavor or texture! It’s a comforting breakfast dish that would be a great option for Christmas morning with the family.
While I love making classic Eggs Benedict for special occasions, this casserole is an easy alternative that delivers all the flavor you love with a fraction of the work. Plus, the homemade hollandaise sauce is made in a blender, meaning it’s practically fail-proof!
Eggs Benedict Casserole Recipe
It’s no secret that I love breakfast casseroles. They’re one-dish meals that can easily be adapted and feed a crowd without fuss. Don’t be shy to look around on All Things Mamma, I share all kinds of breakfast casseroles, such as Farmer’s Breakfast Casserole, Sausage Croissant Breakfast Casserole, and Cheesy Egg and Potato Breakfast Casserole.
If you aren’t comfortable making eggs Benedict, this breakfast casserole version is the way to go! I’ve eliminated any complicated process for making the Hollandaise sauce, and you won’t need to worry about perfecting poached eggs for this dish!
Whether you’re feeding a crowd, preparing for a special holiday breakfast, or just wanting a satisfying weekend breakfast for your family, this recipe won’t disappoint!
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Ingredients for Eggs Benedict Casserole
See recipe card below this post for ingredient quantities and full instructions.
- English muffins – Split in half.
- Canadian Bacon – Chopped into bite-sized pieces.
- Butter – Softened. Unsalted is best, but salted butter can be used as long as you reduce the amount of extra salt included.
- Monterey Jack Cheese – Buy a block, and grate it yourself for the best flavor and texture. Pre-shredded varieties do not melt as well. Feel free to substitute another variety. For example, Gouda would be a delicious option.
- Large Eggs
- Heavy cream
- Whole milk – Full-fat milk is best, but you can use reduced-fat milk if preferred.
- Salt
- Ground black pepper
- Garlic powder
- Paprika
- For the sauce – Combine egg yolks, cream, lemon juice, Dijon mustard, salt, cayenne pepper, and melted butter.
Variations
- Instead of Canadian bacon, use regular bacon or ham.
- Use leftover homemade biscuits instead of store-bought English muffins.
- Use your favorite cheese to top this casserole.
- Add veggies to your egg casserole, such as spinach, onions, or mushrooms.
How to Make Egg Benedict Casserole
- Assemble the casserole: Start by greasing a casserole dish, and sprinkling half of the bacon evenly across the bottom. Add half of the toasted and chopped English muffin pieces on top. Repeat this with the rest of the bacon and English muffins. Sprinkle the shredded cheese over the top of the casserole.
- Make the egg mixture: Combine the eggs, cream, milk, and seasonings in a bowl, and pour it over the casserole evenly.
- Refrigerate overnight: Cover the casserole with aluminum foil, and store it in the fridge overnight.
- Bake the casserole: Bake the casserole with the foil still on for the first 35 minutes. Then, remove the foil, and continue to bake for an additional 10 minutes or until the eggs are set and the English muffins are golden brown.
- Make the sauce: While the casserole bakes, blend all of the ingredients, except the butter. Melt the butter in the microwave, and add it to the blender while it’s running at a slow speed. The sauce should become thick and smooth!
- Serve: Slice the baked casserole, and serve it on single serving plates. Drizzle the sauce over the top of each slice, and enjoy!
Quick Tip
Pouring the melted butter slowly into the blender when making the sauce for this casserole is key to creating an emulsion with the egg mixture. If you work too quickly, the ingredients won’t blend together.
How to Store Eggs Benedict Casserole
Store any leftovers wrapped in the baking pan, or transfer them to an airtight container. Refrigerate for up to 3 days. When you’re ready to eat, warm leftovers in an oven heated to 350ºF or in the microwave just until warmed through.
This eggs benedict casserole can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Serving Suggestions
Serve this eggs benedict casserole with fresh fruit, cooked sausage, fried tomato, Air Fryer Parmesan fries, roasted asparagus, and extra Hollandaise sauce.
You can also garnish this breakfast casserole with some chopped parsley if you like.
FAQs
I don’t recommend storing this uncooked casserole longer than overnight as the chopped English muffins can become overly soggy.
Eggs Benedict casserole combines classic Eggs Benedict ingredients in breakfast casserole form! It’s a delicious way to enjoy the classic flavors in an easy-to-make, comforting casserole.
A rubbery egg casserole is usually the result of excess moisture in the ingredients. If you are including greens like spinach, make sure that they are pre-cooked before adding them to the casserole. Frozen veggies must first be thawed and then patted dry. Bacon that has been fried in oil must not have excess oil drippings. Also, make sure not to use too many eggs. You want them to cover the English muffins, but the bread should not be drowning in liquid.
More Breakfast Casseroles
Eggs Benedict Casserole
Equipment
- Large mixing bowl
- whisk
- 9×13 casserole dish
- blender
- Measuring cup
- measuring spoons
- Baking spray
- knife
Ingredients
Casserole
- ¾ pound Canadian Bacon chopped into bite sized pieces
- 6 English Muffins split in half
- 1 Tablespoon butter softened
- 1 cup Shredded Monterey Jack Cheese
- 8 eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Sauce
- 4 egg yolks
- ½ cup cream
- 1 Tablespoon lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper optional
- ½ cup melted butter
Instructions
- Start by assembling the casserole.
- Grease a 9×13 casserole dish and sprinkle half of the Canadian bacon the the bottom of the dish.¾ pound Canadian Bacon
- Toast the English muffin halves to brown them slightly. Spread ½ teaspoon of butter across each half of English muffin then chop them into roughly 1” pieces. Add half of the chopped pieces to the casserole dish, sprinkling them on top of the bacon in an even layer.6 English Muffins, 1 Tablespoon butter
- Add the rest of the Canadian bacon to the pan then evenly add the rest of the chopped English muffins as well.
- Top the casserole dish with the shredded cheese, sprinkling it evenly over the top.1 cup Shredded Monterey Jack Cheese
- In a Medium sized bowl, whisk together the eggs, heavy cream, milk, salt, pepper, garlic powder, and paprika. Whisk together until all combined.8 eggs, 1 cup heavy cream, 1 cup whole milk, 1 ½ teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, ½ teaspoon paprika
- Pour the egg mixture over the casserole in the pan, pouring the liquid evenly into the dish.
- Cover the casserole with foil and refrigerate overnight. This helps the English muffins absorb all that tasty egg mixture and makes it soft and delicious!
- When ready to bake, preheat your oven to 375ºF.
- Place the casserole dish in the oven with the foil still covering the dish. Bake for 35 minutes then remove the foil and continue to bake for another 10 minutes. The casserole should look set in the center and not liquid. The edges will be browned.
- Make the sauce for the casserole next. Add all of the ingredients EXCEPT the butter to a blender and blend on high speed for one minute to really aerate and fluff the ingredients.4 egg yolks, ½ cup cream, 1 Tablespoon lemon juice, 1 teaspoon dijon mustard, ¼ teaspoon salt, ¼ teaspoon cayenne pepper
- Microwave the butter for about 20 seconds then slowly pour the butter into the blender with the blender running. You want to go very slow and keep the blender on so the butter and egg mix will create an emulsion. Keep blending until all the butter is added in and the sauce looks smooth and thick.½ cup melted butter
- Slice the casserole and place it on serving plates then drizzle the sauce on top. You can also pour all over the sauce onto the casserole in the dish before slicing. Both ways work great!
