Eggs Benedict Casserole is an easy twist on a classic eggs benedict recipe and great to feed a crowd!
English muffins and back bacon are soaked in a seasoned egg mixture overnight and baked in the morning! Drizzle with an easy hollandaise sauce (homemade or packaged) and top with extra poached eggs if you’d like.
If you’re looking 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 savory flavors of this breakfast stable and serves it up casserole style. Pop it into the fridge for a few hours (or overnight) and then bake! Drizzle with hollandaise (and add extra poached eggs if you’d like) for the perfect holiday meal!
Why A Casserole?
To be honest, a traditional eggs benny seems intimidating but isn’t hard to make. We do love this casserole because…
- 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)
- I love strata style casseroles
CASSEROLE The base of this casserole is English muffins and Canadian bacon (aka back bacon). If you have leftover 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 Eggs Benedict needs Hollandaise sauce (which is a mixture of egg yolks, vinegar or lemon juice, and lots of melted butter)! Making a blender hollandaise sauce is just as quick as a package mix and it turns out great. If you’d prefer, a packaged mix works well too (I promise the blender version is just as easy).
Add some fresh spinach, diced broccoli, and even diced bell peppers!
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 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.
Can You 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? Serve alongside some Rainbow Fruit Kabobs with Fruit Dip for a really special brunch. Why not have a pitcher of Raspberry Mimosas & Mocktails for both adults and kids?
Can you Freeze?
- If you plan to freeze this casserole bake as directed and cool 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 or packaged & prepared according to directions
- 8 large eggs
- 1 ¾ cups milk
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- ¼ teaspoon paprika
- salt & black pepper to taste
- 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" cubes.
- Place English muffins in the bottom of a 9x9 pan. Top with Candian bacon & green onions.
- In a large bowl, combine the egg mixture. Gently spoon over English muffins. Sprinkle with cornmeal and cover with foil.
- Refrigerate 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.
Poached 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.
To Poach Eggs
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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