Eggs Benedict Casserole
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Eggs Benedict has long been one of those dishes reserved for special mornings-holiday brunches, celebrations, or leisurely weekends when the table feels just a bit more beautiful than usual. With its layers of toasted English muffins, savory Canadian bacon, and rich hollandaise, this Eggs Benedict Casserole is an easy classic that feels both comforting and elegant.
This Eggs Benedict Casserole brings all of those beloved flavors into an easy, make-ahead dish. Instead of standing over the stove poaching eggs, everything is layered into a single baking dish and baked until golden and set-ready to serve to family and friends with ease.
Perfect for Easter, Mother's Day, or any gathering around the table, this casserole transforms a restaurant favorite into a relaxed, at-home brunch.
Recipe Overview
A simple, make-ahead brunch recipe inspired by classic Eggs Benedict.
- Prep Time: 15 minutes
- Bake Time: 55-60 minutes
- Make-Ahead: Yes-overnight or up to 12 hours
- Servings: 6-8
Key Ingredients:
- English muffins
- Canadian bacon
- Eggs
- Milk and cream
- Classic seasonings
To Serve: Drizzle with Hollandaise sauce and finish with fresh chives for that signature Eggs Benedict flavor.
Jump to:
- Recipe Overview
- What I Love About This Dish
- Ingredients
- How to Make Eggs Benedict Casserole
- Make-Ahead Eggs Benedict Casserole
- Tips for the Best Eggs Benedict Casserole
- Variations for Eggs Benedict Casserole
- Serving Suggestions
- Storage & Reheating
- Can I scale this Eggs Benedict Casserole down for a smaller group?
- Recipe FAQs
- Eggs Benedict Casserole Recipe
- More Breakfast & Brunch Casseroles
- Pairing Ideas
- 💬 Comments
What I Love About This Dish
There's something about Eggs Benedict that has always felt a little special to me.
Growing up in Los Angeles, it was the dish you ordered for holidays, like Easter Brunch or Mother's Day Brunch, and celebratory brunches-the kind of mornings when you dressed up just a bit more than usual. There were frilly dresses, Mary Jane shoes, and tables set with flowers. It wasn't an everyday breakfast-it was an occasion.
That's exactly what I love about this casserole. It holds onto that sense of occasion while making it wonderfully simple to prepare.
- It brings a classic restaurant dish home: All the flavors of traditional Eggs Benedict-without the need to poach eggs or prepare individual servings.
- It's perfect for gathering: Whether it's a holiday brunch or a quiet weekend with family, this dish feels just right for sharing. It pairs beautifully with other brunch favorites, like a salmon quiche or spinach and bacon quiche, or a basket of fresh muffins like these simply Yogurt Lemon Muffins.
- It can be made ahead: One of the biggest gifts when hosting-everything is ready to bake in the morning.
If you love restaurant-inspired recipes, see my iconic La Scala Chopped Salad.
Ingredients
This classic Eggs Benedict Casserole uses simple, familiar ingredients layered together for a rich, savory brunch bake.
- English muffins (torn or cut into 1½-inch pieces): The base of the casserole, English muffins soak up the custard while maintaining their signature nooks and crannies-perfect for that classic Eggs Benedict texture.
- Canadian bacon: Traditional for Eggs Benedict, Canadian bacon adds a savory, slightly smoky flavor without being overly rich.
- Eggs: The foundation of the custard, eggs bind the casserole together and create a soft, tender texture when baked.
- Milk + heavy cream (or half-and-half): A combination of milk and cream creates a rich, silky custard. Half-and-half works well for a slightly lighter option.
- Garlic powder: Adds a subtle savory depth that enhances the overall flavor without overpowering the dish.
- Freshly grated nutmeg: A small amount adds warmth and complexity to the custard-an old-school touch that makes a noticeable difference.
- Dried mustard: Brings a gentle tang and enhances the savory notes, much like in classic egg dishes and sauces.
- Ground sweet paprika: Adds mild warmth and a hint of color, complementing the flavors of the bacon and eggs.
- Salt & freshly ground black pepper: Essential for seasoning and balancing the richness of the casserole.
- Fresh chopped chives: Stirred in or sprinkled on top, chives add a fresh, mild onion flavor and a bright finish.
PRO TIP: For the best flavor, use day-old English muffins-they absorb the custard more evenly and bake up with a better texture.
How to Make Eggs Benedict Casserole
This easy Eggs Benedict Casserole comes together in just a few simple steps-perfect for make-ahead brunches or holiday mornings.
- Step 1: Whisk the custard
In a large bowl, whisk together the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper until completely smooth and uniform in color.
- Step 2: Layer the Muffins and Canadian Bacon
Spread half of the torn English muffins evenly into the prepared baking dish. Top with half of the chopped Canadian bacon. Repeat the layers, ending with the remaining bacon on top.
- Step 3: Add the Egg Mixture
Slowly pour the egg custard over the layered muffins and bacon, making sure everything is evenly soaked. Press down lightly if needed so the bread absorbs the mixture.
- Step 4: Bake Until Golden and Set
Cover the dish with foil and bake at 375°F for 30 minutes. Remove the foil and continue baking for 25-30 minutes more, or until the center is set and the edges are lightly golden.
Serving Tip: For the classic finish, serve warm slices drizzled with a homemade Hollandaise Sauce-it adds that rich, buttery flavor that makes Eggs Benedict so iconic.
Make-Ahead Eggs Benedict Casserole
One of the best things about this Eggs Benedict Casserole is how easily it can be prepared in advance-making it ideal for holidays, brunch gatherings, or any morning when you'd rather enjoy your coffee than cook.
- Overnight option: Assemble the casserole as directed, cover tightly, and refrigerate for up to 12 hours. This allows the English muffins to fully absorb the custard, resulting in a more cohesive, tender texture.
- Short soak option: If you're short on time, let the casserole rest for at least 20-30 minutes before baking so the bread can absorb some of the custard.
- Before baking: Remove the casserole from the refrigerator while the oven preheats. This helps it bake more evenly.
- Bake as directed: Cover and bake, then uncover to finish until the center is set and the edges are lightly golden.
Tips for the Best Eggs Benedict Casserole
A few simple tips will ensure your casserole turns out perfectly every time:
- Serve with Hollandaise sauce: For that classic Eggs Benedict finish, drizzle generously with your homemade Hollandaise sauce just before serving and sprinkle with fresh chives.
- Use slightly stale English muffins: Day-old muffins absorb the custard more evenly and prevent a soggy texture.
- Make sure the custard fully covers the bread: Press the muffins down gently after pouring to help them soak evenly.
- Don't skip the rest time: Whether it's 30 minutes or overnight, this step is key to the final texture.
- Bake until just set in the center: The casserole should be puffed with lightly golden edges. A slight jiggle in the center is fine-it will continue to set as it rests.
- Let it rest before serving: Allow the casserole to sit for 5-10 minutes after baking. This helps it slice cleanly and improves texture.
Variations for Eggs Benedict Casserole
This casserole is wonderfully adaptable, making it easy to tailor for different tastes or what you have on hand.
- Herb Variation: Try fresh dill or parsley in place of chives for a different fresh finish.
- Florentine Style (Spinach): Add a layer of sautéed spinach for a classic Eggs Benedict Florentine variation that reminds me of this Spinach, Ham and Cheese Strata. Be sure to squeeze out excess moisture before adding.
- Swap the Meat: Substitute Canadian bacon with cooked breakfast sausage, diced ham, or even smoked salmon for a twist on the classic.
- Add Cheese: Sprinkle shredded Gruyère, Swiss, or sharp cheddar between the layers for added richness and flavor.
- Lighter Option: Use half-and-half instead of cream and add extra milk for a slightly lighter custard.
Serving Suggestions
Eggs Benedict Casserole is a beautiful centerpiece for brunch and pairs easily with simple, fresh sides.
- Beverage Pairings: Serve with coffee, tea, or fresh juice.
- Serve with Hollandaise Sauce: For a classic finish, drizzle warm slices with homemade Hollandaise Sauce and sprinkle with fresh chives. It adds that signature rich, buttery flavor that defines Eggs Benedict.
- Add Something Fresh: Balance the richness with a fruit salad, a simple spring green salad, or lightly dressed seasonal greens.
- Complete the Brunch Table: Pair with lemon yogurt muffins, scones, or quick breads for a relaxed and inviting spread-perfect for holidays, weekend gatherings, or a leisurely Sunday morning.
Storage & Reheating
If you have leftovers, this casserole stores and reheats beautifully-making it just as enjoyable the next day.
- Refrigerate: Store leftovers covered in the refrigerator for up to 3 days.
- Reheat: Warm individual portions in the microwave, or reheat larger portions in a 300°F oven until heated through.
- Freezing: While the custard can be frozen, its texture may change slightly. For best results, enjoy fresh or refrigerated leftovers.
Can I scale this Eggs Benedict Casserole down for a smaller group?
Absolutely! If you aren't feeding a crowd of 12, this recipe scales beautifully for a family of 4-6 (with plenty of leftovers!).
- Baking Adjustment: Smaller casseroles often bake slightly faster. Start checking for doneness about 5 to 10 minutes earlier than the full-size instructions suggest.
- The 8-Serving "Sweet Spot": Use 8 English muffins, 8 large eggs, and 2 cups of liquid (a 2:1 ratio of milk to heavy cream works best).
- The Best Pan Size: For this smaller version, swap the 9x13 dish for an 11x7-inch baker. An 8x8 square pan can be used in a pinch, but the 11x7 provides the ideal depth for that classic custard-to-bread ratio.
Chef's Note: I tested this scaled-down 8-serving version, hoping for leftovers, but between my sons and a busy morning, it was gone in minutes. If you're feeding a "hungry" crew, don't be surprised if this smaller batch vanishes just as fast as the original!
Recipe FAQs
Yes, this recipe is ideal for making ahead. Assemble the casserole, cover, and refrigerate overnight. This allows the bread to fully absorb the custard for the best texture.
For best results, refrigerate for several hours or overnight. If you're short on time, let it rest at room temperature for at least 20-30 minutes before baking.
Yes! While the main recipe serves 12, it scales beautifully for a smaller family. For 8 servings, use 8 English muffins, 8 large eggs, and 2 cups of liquid (milk/cream mixture). This maintains the perfect 1:1 ratio that makes the dish so satisfying.
The center should be set and slightly puffed, and the edges lightly golden. A small jiggle in the center is fine-it will continue to set as it rests.
Yes. While overnight chilling improves texture, you can bake it the same day after a short rest period.
You can freeze it, but the texture may become slightly softer after thawing. For best results, refrigerate and enjoy within a few days instead.
One standard batch of my Easy Stovetop Hollandaise is the perfect amount for the 8-serving casserole. If you are making the full 12-serving version, I suggest making a 1.5x batch of the sauce!
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Eggs Benedict Casserole Recipe
Equipment
Ingredients
- 12 English muffins torn or cut into 1½-inch pieces (Thomas' original work well)
- 12 oz Canadian bacon chopped into 2 inch pieces
- 12 large eggs
- 2 cups milk slightly beaten
- 1 cups heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon dried mustard
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon ground sweet paprika
- ¼ cup fresh chopped chives
For the Sauce
Instructions
- Preheat oven to 375°F and grease or butter a 9×13-inch baking dish.
- Separate the English muffins and cut them into quarters. Begin layering the muffins and ham by spreading half of the English muffins into the bottom of the dish, followed by half of the chopped Canadian bacon. Repeat once more, ending with the bacon.
- In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper until completely blended and uniform in color. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the muffins and Canadian bacon.
- Cover the dish with foil. If making the casserole ahead, refrigerate until ready to bake. Otherwise, place the casserole in the oven and bake for 30 minutes. Remove the foil and continue baking for another 25-30 minutes, or until the eggs are set, the edges are golden, and the center is puffed.
- Drizzle with hollandaise sauce and a sprinkling of fresh chopped chives.
Notes
- Texture: For best texture, use slightly stale or day-old English muffins so they absorb the custard evenly.
- Make Ahead Instructions: This casserole can be assembled up to 12 hours in advance and refrigerated before baking-perfect for holidays and brunch gatherings. If baking straight from the refrigerator, let the dish sit at room temperature while the oven preheats to ensure more even baking.
- Checking Doneness: The casserole is done when the center is set and lightly puffed, with golden edges. A slight jiggle in the center is normal and will set as it rests.
- Serving: For the classic Eggs Benedict finish, serve warm with Hollandaise sauce and a sprinkle of fresh chives. For the 8-serving casserole, one batch of my Stovetop Hollandaise is the perfect amount. If you're doing the full 12-serving version, I recommend a 1.5x batch so every bite gets that golden crown!
- Leftovers: Leftovers reheat well and make an easy next-day breakfast or brunch.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Breakfast & Brunch Casseroles
Looking for other brunch classics like this? Try these:
Pairing Ideas
These are my favorite dishes to serve with Eggs Benedict Casserole:
I adore Eggs Benedict, especially for holidays. But it's time consuming and is only practical for a few guests at a time. This take on the classic is so easy, just as delicious, and feeds everyone you can squeeze around your table!