This easy Eggs Benedict Casserole layers toasted English muffins, savory Canadian bacon, and a rich egg custard, all baked until golden and topped with a homemade hollandaise sauce. Enjoy all the flavors of Classic Eggs Benedict, no poaching required!

Kelley Simmons Kelley’s Tips

Before Getting Started

  • Use day-old English muffins. Slightly stale English muffins soak up the egg mixture better, giving the casserole the perfect texture.
  • Tent with foil if browning too quickly. This will keep the top golden without overcooking.
  • Prepare hollandaise sauce just before serving. It’s best fresh and silky; if it thickens, whisk in a splash of warm water.
  • Let rest. Give the casserole about 5–10 minutes to cool before slicing.  This helps it set and makes serving easier.
Kelley

Notes on Ingredients

  • English Muffins – Cubed for bite-size pieces that soak up the egg mixture perfectly. I always make this casserole with my homemade English muffin recipe!
  • Canadian Bacon – Is the quintessential protein for Classic Eggs Benedict. However you could use ham or bacon in place of the Canadian bacon if you can’t find it or don’t have it on hand.
  • Green Onions – Adds a pop of green and a hint of onion flavor.
  • Sharp Cheddar Cheese – Gives rich, cheesy flavor. Freshly shredded cheese will melt smoother than pre-shredded.
  • Eggs & Milk – The base of the casserole. Whisk thoroughly for a fluffy, creamy texture; whole milk adds richness.
  • Dijon Mustard – Adds subtle tang and depth to the egg mixture.

How to Make Eggs Benedict Casserole

  1. Prep: Preheat oven to 375 degrees. Grease a 9 x 13 pan with non stick cooking spray. Add in cubed English muffins, diced Canadian bacon and green onions, set aside.
  2. Make Custard: Whisk together eggs, milk, onion powder, garlic powder, dijon, salt and pepper.
  1. Bake: Pour egg mixture over the English muffins and toss to coat. Top with shredded cheddar and bake for 30-35 minutes or until golden brown and set.
  1. Make the Hollandaise Sauce: Melt butter and bring 2 cups of water to a boil in a double boiler. Whisk egg yolks with a pinch of salt until pale and slightly thickened, then slowly drizzle in the melted butter while whisking. Stir in lemon juice, season with salt and pepper, and thin with 1–2 tbsp water if needed.
  1. Add Sauce and Serve: Slice and serve the casserole with a drizzle of hollandaise sauce on top.

What to Serve with This Breakfast Casserole

Eggs Benedict Casserole FAQ

How can I make Eggs Benedict Casserole ahead of time?

Assemble the casserole, cover, and refrigerate for up to 8 hours. Bake and make the sauce just before serving.

Can I make this without English muffins?

Yes, you can use cubed bread, croissants, or even hash browns as a base instead of Homemade English muffins.

How do I make hollandaise sauce without a double boiler?

Use a heatproof bowl over a pot of simmering water or whisk gently in a small saucepan over very low heat to avoid curdling.

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    Recipe

    Eggs Benedict Casserole

    This easy Eggs Benedict Casserole layers toasted English muffins, savory Canadian bacon, and a rich egg mixture, all baked until golden and topped with creamy homemade hollandaise sauce.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Serves 8 servings
    Rate Print

    Ingredients 

    Eggs Benedict Casserole

    • 5 large English muffins, cut into bite size pieces
    • 12 ounces Canadian bacon, diced
    • 1/4 cup green onions, sliced
    • 1 cup sharp cheddar cheese, shredded
    • 8 large eggs
    • 1 1/2 cups milk
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 tbsp dijon mustard

    Hollandaise Sauce

    Instructions

    Eggs Benedict Casserole

    • Preheat oven to 375 degrees. Grease a 9 x 13 pan with non stick cooking spray.
      Add in cubed English muffins, diced Canadian bacon and green onions, set aside.
    • Whisk together eggs, milk, onion powder, garlic powder, dijon, salt and pepper.
    • Pour egg mixture over the English muffins and toss to coat.
      Top with shredded cheddar and bake for 30-35 minutes or until golden brown and set. (If the casserole is getting to brown you can cover with foil)
    • Remove from the oven and cool for 5-10 minutes before slicing and serving. (I let the casserole cool as I prepare my hollandaise sauce.
    • Slice and serve the casserole with a drizzle of hollandaise sauce on top.

    Hollandaise Sauce

    • Melt butter in a small saucepan over medium heat.
      In the bottom of a double boiler, bring 2 cups of water to a boil.
    • Add egg yolks and a pinch of salt to the bowl of the double boiler and whisk until the yolks becomes a lighter pale color and slightly thicken.
      Remove from the heat and drizzle in melted butter whisking constantly. Stir in lemon juice. Season with salt and pepper to taste. (If the sauce get's too thick you can always add 1-2 tbsp of water to thin it out).

    Notes

    • Use day-old English muffins. Slightly stale English muffins soak up the egg mixture better, giving the casserole the perfect texture.
    • Tent with foil if browning too quickly. This will keep the top golden without overcooking.
    • Prepare hollandaise sauce just before serving. It’s best fresh and silky; if it thickens, whisk in a splash of warm water.
    • Let rest. Give the casserole about 5–10 minutes to cool before slicing.  This helps it set and makes serving easier.
    • Make ahead. Assemble the casserole, cover, and refrigerate for up to 8 hours. Bake and make the sauce just before serving.

    Nutrition Information

    Serving: 1servingCalories: 440kcalCarbohydrates: 23gProtein: 24gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 326mgSodium: 1048mgPotassium: 397mgFiber: 2gSugar: 3gVitamin A: 968IUVitamin C: 8mgCalcium: 228mgIron: 2mg

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