Eggs Benedict Casserole

Hosting brunch is wonderful, but standing over a pot of boiling water poaching individual eggs while your guests mingle is not. This Eggs Benedict Casserole solves that problem beautifully. Max calls it "breakfast lasagna" because of the distinct, delicious layers that stack up to create the perfect bite. It captures all the decadent flavors of the classic dish; savory Canadian bacon, toasted English muffins, and rich hollandaise, but bakes them into a golden, bubbly casserole that feeds a crowd all at once.

A crowd-pleasing overnight breakfast bake featuring layers of English muffins, Canadian bacon, and egg custard, topped with melted Swiss cheese and blender hollandaise.

Jump to Recipe Print Recipe

Save it For Later

Why You Will Love This Eggs Benedict Casserole

This recipe is the ultimate stress-free morning meal. It eliminates the trickiest parts of traditional Eggs Benedict (poaching eggs and timing the toast) without sacrificing flavor. By letting the English muffins soak up a savory egg custard overnight, the bottom layer becomes tender and rich, similar to a savory bread pudding. Topped with melted Swiss cheese and fresh chives, it emerges from the oven golden brown and ready to be drizzled with a quick blender hollandaise.

How To Make Eggs Benedict Casserole

To achieve the neat, square portions seen in the photo, we layer split English muffins and Canadian bacon in a baking dish rather than chopping them into a chaotic mix. We pour a seasoned egg and milk custard over the top and let it soak, allowing the bread to absorb the liquid. We bake it until the egg mixture sets, then top it with a generous layer of cheese that broils to a bubbly golden perfection. The finishing touch is a sprinkle of fresh chives and a drizzle of creamy homemade hollandaise.

Eggs Benedict Casserole Ingredients

The Casserole Base

• 6 English muffins (split in half, totaling 12 halves)
• 12 oz Canadian bacon (cut into quarters or diced)
• 8 large eggs
• 2 cups whole milk (or half-and-half for extra richness)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and black pepper to taste

The Cheesy Topping

• 1.5 cups Swiss or Gruyère cheese (shredded)
• 2 tablespoons fresh chives (finely chopped)

The Blender Hollandaise

• 3 large egg yolks
• 1 tablespoon lemon juice
• ½ cup unsalted butter (melted and hot)
• Pinch of cayenne pepper or paprika

Save it For Later

Step by Step Method

Prep the Layers

• Lightly grease a 9x13 inch baking dish.
• Cut the English muffins into 1-inch cubes (or leave halves whole for distinct squares as shown in the image) and arrange half of them in the bottom of the dish.
• Top with half of the Canadian bacon. Repeat with the remaining muffins and bacon.

Make the Custard

• In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, paprika, salt, and pepper until well combined.
• Pour the egg mixture evenly over the muffin layers. Press down slightly with a spatula to ensure the bread is submerged.
• Cover and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to absorb the liquid.

Bake

• Preheat oven to 375°F (190°C).
• Bake the casserole (covered with foil) for 35 minutes.
• Remove the foil, sprinkle the shredded Swiss cheese evenly over the top, and bake uncovered for another 10–15 minutes until the center is set and the cheese is melted and golden brown.

Make the Hollandaise

• While the casserole rests, place egg yolks and lemon juice in a blender. Pulse for 10 seconds.
• With the blender running on low, slowly drizzle in the hot melted butter until the sauce emulsifies and thickens. Season with cayenne.

Serve

• Garnish the casserole with fresh chopped chives.
• Slice into squares and serve hot, passing the Hollandaise sauce on the side for drizzling.

Save it For Later

Max’s Reaction: "I like that I can cut it into a perfect square block. It tastes like a ham and cheese sandwich but way softer and creamier!"

What Pairs Well With Eggs Benedict Casserole

Since this dish is rich and savory, it needs something light and fresh to balance the plate. A simple fruit salad with melon and berries is perfect. For a beverage, you can't go wrong with a classic mimosa or a spicy Bloody Mary. Roasted asparagus or simple dressed greens also make excellent side dishes for a fancy brunch.

Eggs Benedict Casserole Variations

Eggs Florentine Bake

• Swap the Canadian bacon for 10 oz of frozen spinach (thawed and squeezed very dry). Add a layer of sliced tomato for extra color and freshness.

Eggs Royale (Salmon)

• Bake the casserole with just the muffins and egg custard. Once baked, top with cold smoked salmon and the hollandaise sauce just before serving to avoid cooking the delicate fish.

Sausage Breakfast Bake

• Replace the Canadian bacon with crumbled breakfast sausage or spicy chorizo for a heartier, country-style flavor profile.

Caprese Benedict

• Use mozzarella cheese instead of Swiss, and layer in fresh basil and sliced cherry tomatoes. Top with a balsamic glaze drizzle alongside the hollandaise.

Save it For Later

Equipment

• 9x13 Baking Dish
• Blender (for the sauce)
• Whisk
• Mixing Bowl

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The hollandaise sauce should be stored separately, as it can separate when reheated.

Make Ahead Strategy

This is designed to be an overnight casserole. Assemble the muffins, meat, and egg mixture the night before. In the morning, just pop it in the oven. You can make the hollandaise fresh while the coffee brews.

Reheating Instructions

Reheat individual squares in the microwave for 1 minute or in the oven at 350°F until warm. To reheat hollandaise, place the jar in a bowl of warm water and stir gently; do not microwave it, or the eggs will scramble.

Eggs Benedict Casserole Frequently Asked Questions

A Brunch Centerpiece

This casserole is a lifesaver for holidays like Easter or Christmas morning. It looks impressive, feeds the whole family, and lets you enjoy the morning instead of working in the kitchen. If you need more brunch inspiration, try our Banana Bread Cinnamon Rolls for a sweet treat, or the fun Cookie Monster Cinnamon Rolls for the kids. For a simpler loaf, the 5 Ingredients Banana Bread Recipe (using just 2 bananas!) is a quick favorite.

Share your Eggs Benedict Casserole! Tag us @HannahCooking with #EggsBenedictCasserole; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Eggs Benedict Casserole recipe and let us know what twists or ingredients you used!

Related

Looking for other recipes like Eggs Benedict Casserole? Try these:

Save it For Later

Eggs Benedict Casserole

A crowd-pleasing overnight breakfast bake featuring layers of English muffins, Canadian bacon, and egg custard, topped with melted Swiss cheese and blender hollandaise.

No ratings yet

Pin Share Print Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Chilling Time: 1 hour hour

Total Time: 2 hours hours 10 minutes minutes

Servings: 12 square

Calories: 380kcal

Cost: $15

Equipment

• 1 9x13 baking dish (Glass or ceramic)
• 1 Blender (For hollandaise)
• 1 Whisk (For eggs)

Ingredients

• ▢ 6 English muffins - Split and cubed
• ▢ 12 oz Canadian bacon - Chopped
• ▢ 8 large eggs - For custard
• ▢ 2 cups whole milk - Base
• ▢ 1.5 cups Swiss cheese - Shredded
• ▢ 1 teaspoon onion powder - Seasoning
• ▢ 3 large egg yolks - For hollandaise
• ▢ ½ cup unsalted butter - Melted, hot
• ▢ 1 tablespoon lemon juice - Fresh
• ▢ 2 tablespoon fresh chives - Chopped garnish

Instructions 

• Layer cubed English muffins and Canadian bacon in a greased 9x13 baking dish.
• Whisk eggs, milk, and spices; pour over the muffin mixture. Refrigerate for 1 hour or overnight.
• Bake covered at 375°F for 35 mins; uncover, top with Swiss cheese, and bake 15 mins until bubbly.
• Blend egg yolks and lemon juice; slowly stream in hot butter to make hollandaise.
• Garnish casserole with chives and serve with hollandaise on the side.

Notes

Toast the English muffins lightly before assembling to prevent sogginess. Shred the Swiss cheese from a block for the best melt.

Nutrition

Serving: 220g | Calories: 380kcal (19%) | Carbohydrates: 28g (9%) | Protein: 18g (36%) | Fat: 22g (34%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 185mg (62%) | Sodium: 750mg (33%) | Potassium: 250mg (7%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 600IU (12%) | Vitamin C: 2mg (2%) | Calcium: 250mg (25%) | Iron: 2mg (11%)