This Eggs Benedict Casserole is an easy twist on classic breakfast and great to feed a crowd!
English muffins and back bacon are turned into a strata-style casserole. Prep the night before, bake in the morning and drizzle with hollandaise sauce (homemade or packaged).
If you want to switch up your usual breakfast casserole, you’ll love this version!
A Fave Egg Brunch Casserole
Instead of individual servings of Eggs Benedict, this casserole version takes all the same flavors and serves it up casserole style.
It’s perfect for holidays like Christmas morning! Prep and refrigerate or overnight. In the morning, bake and drizzle with hollandaise (and add extra poached eggs if you’d like). So easy!
- All of the prep is done the day before
- It bakes while I spend time with family or enjoying the holiday/
- There is only one pan to wash after breakfast (since all of the prep is done ahead of time).
- I love strata-style casseroles, and this one is no exception!
Ingredients in an Eggs Benedict Casserole
English Muffins – The base of this casserole is English muffins as it is the base of a traditional eggs benny!
Back Bacon – Canadian bacon (aka back bacon). Back bacon differs from ham as it comes from a different area of the animal. If you have leftover holiday ham, you can use that in place of Canadian bacon.
Egg Mixture – Just like most overnight casseroles, this recipe uses a seasoned mixture of eggs and milk. Stir in some seasonings, extra garlic powder, and even a pinch of cayenne pepper or Dijon mustard if you’d like!
Hollandaise Sauce Made Easy!
Eggs Benedict wouldn’t be complete without Hollandaise sauce!
This sauce seems intimidating but making a blender hollandaise sauce is so easy, as fast as a packet with better flavor! It’s a mixture of egg yolks, vinegar, or lemon juice, combined with melted butter!
If you’d prefer, a packaged hollandaise mix works well, too (I promise the blender version is just as easy).
How to Make Eggs Benedict Casserole
This is an overnight eggs benedict casserole. Prepare and cover with plastic wrap before refrigerating overnight; this ensures the English muffins soak up all of the egg mixture.
- Place English muffins, Canadian bacon & green onions in a baking dish (per recipe below).
- Whisk up a quick custard mixture with eggs, milk, and seasonings. Pour over the casserole and chill for 4 hours (or overnight).
- Bake casserole per recipe instructions, removing foil for the last ½ hour.
While the casserole is baking, prepare Hollandaise sauce. Serve baked casserole with Hollandaise sauce, & garnish with green onions or fresh chives, if desired.
How to Make Ahead
This casserole is perfect for making ahead! The baked English muffin cubes soak up the savory egg batter while it chills in the refrigerator, freeing up your time and energy for other prep—or maybe just sleeping in?
- If you plan to freeze this casserole, bake it as directed and cool it completely. Cut into squares and freeze in individual portions.
- Do not freeze the casserole with Hollandaise sauce, as it will become grainy once it thaws.
Breakfast for a Crowd
- Apple Cinnamon Rolls – a fun twist on a classic
- Sausage Cheddar Breakfast Strata – the perfect make-ahead meal
- Hashbrown Breakfast Casserole – a reader favorite
- Blueberry French Toast Bake – loaded with fresh berries
Did your family love this Eggs Benedict Casserole? Be sure to leave a rating and a comment below!
Eggs Benedict Casserole
- 8 English muffins
- 6 ounces Canadian bacon chopped , about 1 ½ cups
- 2 green onions thinly sliced
- ¼ teaspoon cornmeal
- 1 cup prepared hollandaise sauce *see note or packaged & prepared according to directions
- 8 large eggs
- 1 ¾ cups milk
- ½ teaspoon onion powder
- ¾ teaspoon dry mustard powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chives chopped
- Open the English muffins and place on a large baking sheet. Turn the oven on to broil and cook the English muffins until lightly toasted on each side. Cool and cut into ½-inch cubes.
- Spray a 9×13 baking dish with cooking spray (or grease with butter). Place English muffins in the bottom and top with Canadian bacon & green onions.
- Add eggs, milk, and seasonings to a large bowl and whisk until well combined. Gently spoon the egg mixture over the English muffins.
- Sprinkle with cornmeal and cover with foil. Refrigerate for at least 4 hours or overnight.
- Place the pan on the counter while the oven preheats to 350°F.
- Bake covered for 30 minutes. Remove foil and bake an additional 20-25 minutes or until a knife inserted in the center comes out clean.
- While the casserole is baking, prepare hollandaise sauce according to recipe or package directions.
- Allow resting 10 minutes before cutting. If desired, poach additional runny eggs to place on top while the casserole bakes (see notes below).
- Cut into squares and serve with Hollandaise sauce and additional paprika if desired.
- 3 egg yolks, room temperature
- 1 tablespoon lemon juice or vinegar
- ½ teaspoon dry mustard
- 1 stick unsalted butter, melted
- Place all ingredients except butter in the blender and turn the blender on to low speed.
- With the blender running, drizzle in butter as slowly as possible until thick and fluffy. Once thickened, stop blending immediately. Season with salt & white pepper to taste.
Optional Eggs on TopPoached or fried eggs can be added on top before the hollandaise sauce if desired.
- Poach eggs ahead of time Once poached, add to a bowl of ice water to stop cooking. Add to boiling water for 1 minute before serving.
- Bring a large pot of water with 1 teaspoon of vinegar to a boil. Reduce heat to a gentle simmer.
- Break one egg into a small bowl. Slide the egg gently into the simmering water. Repeat with remaining eggs.
- Cook until whites are set, and yolks are cooked to desired doneness, about 4 minutes for a medium egg. Use a slotted spoon to remove eggs.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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