This post may contain affiliate links. Please read our disclosure policy.
This eggs Benedict casserole takes all the flavors of classic eggs Benedict and turns them into an easy overnight breakfast bake. Layers of toasted English muffins, Canadian bacon, melty cheese, and creamy eggs are baked until golden and topped with a rich blender hollandaise-style sauce.
For more crowd-pleasing breakfast casseroles, try my easy breakfast casserole and overnight breakfast casserole!
Why you’ll love this eggs Benedict casserole recipe!
If you love classic eggs Benedict but don’t love poaching eggs and whisking hollandaise sauce on the stovetop, this casserole recipe is exactly what you need.
Instead of assembling individual servings, everything gets layered into one baking dish for a hearty breakfast casserole that tastes just as indulgent as the original.
- Perfect for Feeding a Crowd: This casserole version of eggs Benedict is much easier than making individual servings for a group.
- Great Make-Ahead Breakfast: Assemble everything the night before, refrigerate overnight, and bake in the morning.
- All the Classic Eggs Benedict Flavors: You still get the savory Canadian bacon, buttery English muffins, creamy eggs, and rich hollandaise-style sauce.
- Easy Homemade Sauce: The blender sauce is simple, smooth, and practically foolproof.
- Perfect for Holidays and Brunch: This casserole is ideal for Christmas morning, Easter brunch, Mother’s Day, or weekend breakfasts.
Table of Contents
Ingredient Notes
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 – Here’s the best way to crack an egg.
- Heavy cream – Makes the casserole extra creamy.
- Whole milk – Full-fat milk is best, but you can use reduced-fat milk if preferred.
- Seasonings – 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 oven-cooked 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.
- Add the cheese: 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.
- Chill, then bake: Cover the casserole with aluminum foil, and store it in the fridge overnight. 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.
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.
How to Store Leftovers
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.
Frequently Asked Questions
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
Breakfast Casseroles
Tater Tot Breakfast Casserole
Breakfast Casseroles
Ham & Cheese Breakfast Casserole
Breakfast
Overnight Breakfast Casserole
Breakfast Casseroles
Sausage Hashbrown Breakfast Casserole
💌 Love easy recipes? Join my newsletter and get my Top 10 Reader-Favorite Recipes eBook FREE! Sign up here.
Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
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!
Decadent, comforting, and perfect for special mornings.
This looks so comforting and delicious. Such a great option for an easy, special breakfast.
This looks so good — perfect for an easy, crowd-pleasing breakfast!
Looks delicious! can’t wait to try this!