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Easy Eggs Benedict Casserole – A Comforting Twist on a Breakfast Classic
About This Recipe
Easy Eggs Benedict Casserole is a warm, hearty breakfast dish inspired by the classic Eggs Benedict, but simplified into a convenient baked casserole. Instead of poaching eggs and whisking hollandaise sauce at the last minute, this version layers toasted English muffins, savory Canadian bacon, eggs, and a rich custard base, then finishes with a creamy hollandaise-style topping.
This casserole is designed for stress-free mornings, especially when cooking for a group. It captures the familiar flavors of traditional Eggs Benedict while allowing everything to be prepared ahead of time and baked in one dish. The result is comforting, satisfying, and perfect for brunch, holidays, or weekend family breakfasts.
Ingredients You Will Need
For the Casserole:
• 6 English muffins, cut into 2.5 cm (1-inch) cubes
• 8 ounces (225 g) Canadian bacon or ham, diced
• 8 large eggs (about 400 g without shells)
• 2 cups (480 ml) whole milk
• ½ teaspoon salt (3 g)
• ½ teaspoon black pepper (1 g)
• ½ teaspoon onion powder (1 g)
• ¼ teaspoon paprika (0.5 g)
• 2 tablespoons unsalted butter (28 g), melted
For the Hollandaise-Style Sauce:
• 3 large egg yolks (about 55 g)
• ½ cup (115 g) unsalted butter, melted and warm
• 1 tablespoon lemon juice (15 ml)
• ¼ teaspoon salt (1.5 g)
• A pinch of cayenne pepper (optional)
Preparing the Base Layers
Begin by lightly greasing a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. Spread the cubed English muffins evenly across the bottom of the dish. This layer forms the foundation of the casserole and absorbs the egg mixture as it bakes.
Scatter the diced Canadian bacon evenly over the English muffin cubes. Distributing it well ensures that every serving contains a balanced amount of savory flavor.
Making the Egg Custard
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, onion powder, and paprika until fully combined. The mixture should be smooth and lightly frothy.
Slowly pour the egg mixture over the English muffins and bacon, ensuring all pieces are moistened. Use the back of a spoon to gently press the bread into the liquid so it absorbs evenly.
Drizzle the melted butter over the top to add richness and encourage light browning during baking.
Resting and Baking
For best results, cover the dish with foil and refrigerate for at least 1 hour, or overnight if preparing ahead. This resting time allows the English muffins to fully absorb the custard, resulting in a softer, more cohesive texture.
When ready to bake, preheat the oven to 180°C (350°F). Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes.
Bake covered for 30 minutes, then remove the foil and bake for an additional 15–20 minutes, until the top is lightly golden and the center is set. A knife inserted into the center should come out mostly clean.
Preparing the Hollandaise-Style Sauce
While the casserole bakes, prepare the sauce. In a heatproof bowl, whisk the egg yolks and lemon juice until pale and slightly thickened.
Place the bowl over a saucepan of gently simmering water, ensuring the bottom does not touch the water. Slowly whisk in the warm melted butter in a steady stream, continuing to whisk until the sauce thickens.
Remove from heat and season with salt and cayenne pepper if using. Keep warm until ready to serve, stirring occasionally.
Serving the Casserole
Allow the baked casserole to rest for 5–10 minutes before slicing. This helps it hold its shape when served.
Cut into squares and transfer to plates. Spoon the warm hollandaise-style sauce over each serving just before serving. Garnish with chopped parsley or chives if desired.
Helpful Tips for Success
Using day-old English muffins improves texture, as slightly dry bread absorbs the custard more evenly.
Avoid overheating the hollandaise sauce, as excessive heat may cause it to separate. Gentle heat and constant whisking are key.
For variation, sautéed spinach or lightly cooked asparagus can be layered with the bacon for a vegetable-forward option.
Storage and Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven or microwave until warmed through.
The hollandaise-style sauce is best made fresh, but leftovers can be gently reheated over low heat with a small splash of warm water while whisking.