Name: Easy Eggs Benedict Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 6 English muffins, chopped; 1 ½ cups cooked ham, diced; 8 large eggs; 2 cups milk; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon garlic powder; 1 teaspoon Dijon mustard; ¼ teaspoon paprika; 1 cup shredded cheddar cheese (optional); 1 packet hollandaise sauce mix (or homemade hollandaise); ½ cup unsalted butter; 2 egg yolks; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; ¼ teaspoon cayenne pepper

There's something truly special about the rich, buttery flavors of classic Eggs Benedict. But let's be honest—poaching eggs and making hollandaise sauce from scratch on a busy morning can feel overwhelming. That's why this Easy Eggs Benedict Casserole is a game-changer. It delivers all the savory goodness of the traditional dish in an effortless, make-ahead bake.

I first made this casserole for a family brunch, hoping to simplify my usual eggs Benedict routine. To my delight, it was an instant hit! Layers of English muffins, Canadian bacon, and fluffy eggs meld together beautifully, while a quick homemade hollandaise sauce takes it to the next level. It's the ultimate crowd-pleasing dish that makes any morning feel like a special occasion.

Why You'll Love This Easy Eggs Benedict Casserole

If you love the flavors of classic eggs Benedict but dread the fussy prep, this recipe is for you.

First, it's incredibly easy to prepare. Instead of assembling individual portions, you simply layer everything in a baking dish, pour over an egg mixture, and let the oven do the work.

This casserole is also perfect for meal prep. You can assemble it the night before and pop it in the oven the next morning, making it a fantastic option for holidays, brunch parties, or busy weekends.

Not to mention, it's a total crowd-pleaser. The combination of crispy English muffins, savory Canadian bacon, and creamy hollandaise sauce ensures everyone at the table will want seconds.

And finally, it's versatile. Whether you're cooking for a large group or just want leftovers to enjoy throughout the week, this casserole is a delicious, stress-free solution.

Ingredients Notes

The beauty of this Eggs Benedict Casserole lies in its simple yet flavorful ingredients. Here's what makes each component shine.

English Muffins are the foundation of this dish. Their nooks and crannies soak up the egg mixture, creating a tender yet slightly crispy base. If you want extra crunch, lightly toast them before layering.

Canadian Bacon adds the signature smoky, salty bite. If you prefer, you can swap it for cooked ham, crispy bacon, or even smoked salmon for a unique twist.

Eggs & Milk form the custard that binds everything together. I recommend whole milk for the best texture, but half-and-half can make it even richer.

Hollandaise Sauce is the finishing touch that elevates this dish. A homemade version using egg yolks, lemon juice, and melted butter is quick to whip up, but you can also use a store-bought mix for convenience.

A touch of Dijon Mustard in the egg mixture enhances the flavor, giving a slight tang that balances out the richness.

You'll also need a 9x13-inch baking dish to assemble and bake your casserole evenly.

How To Make This Easy Eggs Benedict Casserole

Making this casserole is much easier than traditional eggs Benedict. Here's how it all comes together:

Start by prepping your ingredients. Cut the English muffins into bite-sized pieces and slice your Canadian bacon. If you're toasting the muffins, now is the time to do it.

Next, layer half of the English muffins in a greased baking dish, followed by half of the Canadian bacon. Repeat the layers so everything is evenly distributed.

In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper. Pour this mixture evenly over the layers in the baking dish, ensuring everything is well coated. Cover and refrigerate for at least an hour or overnight.

When you're ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the fridge and let it sit at room temperature for about 15 minutes. Then, bake uncovered for 35-40 minutes until the eggs are set and the top is lightly golden.

While the casserole bakes, prepare your hollandaise sauce. If making it from scratch, blend egg yolks, lemon juice, and melted butter until smooth and creamy. If using a mix, follow the package instructions.

Once out of the oven, let the casserole rest for a few minutes before drizzling with hollandaise sauce. Garnish with fresh chives or parsley for a pop of color and serve immediately.

Storage Options

If you have leftovers, this Eggs Benedict Casserole stores beautifully. Simply cover and refrigerate for up to 3 days in an airtight container.

To freeze, wrap the baked (and cooled) casserole tightly in plastic wrap and aluminum foil. It will keep for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.

For reheating single portions, the microwave works well. Heat on medium power in 30-second intervals to prevent the eggs from becoming rubbery.

Variations and Substitutions

One of the best things about this casserole is how adaptable it is! Here are a few ways to make it your own:

Want a smoky twist? Swap the Canadian bacon for crispy bacon or smoked salmon. Both add a delicious depth of flavor.

For a vegetarian version, skip the meat altogether and add sautéed spinach, mushrooms, or roasted red peppers for extra color and taste.

If you like spice, stir a pinch of cayenne pepper or hot sauce into the egg mixture for a subtle kick.

Gluten-free? Use your favorite gluten-free English muffins—they’ll work just as well!

No time for homemade hollandaise? A store-bought mix or even a drizzle of creamy cheese sauce can work in a pinch.

However you choose to make it, this Easy Eggs Benedict Casserole is bound to become a favorite in your breakfast or brunch rotation. Give it a try and enjoy a hassle-free way to indulge in the flavors of classic eggs Benedict!