Eggs Benedict is one of those brunch classics people love to order, but not always love to make from scratch. This casserole version keeps the same cozy flavor profile—English muffins, Canadian bacon, fluffy eggs, and creamy Hollandaise—without the last-minute juggling of poached eggs and stovetop sauce.
It’s the kind of recipe that makes hosting feel easier. You assemble everything in one baking dish, let it chill overnight, then bake it in the morning and finish it with warm sauce right before serving.
That overnight rest is a big part of why it works so well. The diced English muffins soak up the egg mixture, which helps the casserole bake up soft in the center with just enough structure to slice neatly.
The flavor stays true to the brunch favorite people already know. Savory Canadian bacon, mild onion flavor, a little paprika, and rich Hollandaise give it that familiar eggs Benedict feel in a much more practical format.
It’s also a smart choice for holidays, showers, and weekend breakfast gatherings. The source recipe is designed for a 9×13-inch dish and serves 8, which makes it especially handy when you want a brunch centerpiece without cooking in batches.
Another nice bonus is flexibility. The original recipe notes that you can swap the Canadian bacon for ham or cooked sausage, use homemade Hollandaise if you prefer, and even add Swiss or cheddar to the egg base for a richer twist.
So if you want something that feels a little special but still realistic for real life, this is the kind of casserole worth saving. It gives you the comfort of a brunch favorite in a simpler, more crowd-friendly form.
Why You’ll Love This Recipe
- It captures the flavor of eggs Benedict in a much easier bake-and-slice format.
- You can prep it the night before, which makes morning hosting a lot easier.
- Everything bakes in one dish, so cleanup stays manageable.
- The ingredient list is simple and built around familiar brunch staples.
- It works for both special occasions and low-key weekend breakfasts.
Ingredients
For the casserole
- 2 cups milk
- 8 large eggs
- 3 green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 pound Canadian bacon, diced
- 6 English muffins, diced
- 1/2 teaspoon paprika
For the Hollandaise-style topping
- 1 cup milk
- 1 packet Hollandaise sauce mix, 0.9 ounce
- 1/4 cup butter
Optional additions
- Shredded Swiss or cheddar mixed into the egg base for extra richness
- Ham or cooked sausage in place of Canadian bacon
How to Make It
- Grease the baking dish.
Lightly coat a 9×13-inch baking dish with butter or cooking spray. - Whisk the custard.
In a large bowl, whisk together the 2 cups milk, eggs, chopped green onions, onion powder, and salt until well combined. - Layer the casserole.
Scatter half of the diced Canadian bacon in the baking dish, add all of the diced English muffins, then top with the remaining Canadian bacon. Pour the egg mixture evenly over everything. - Chill overnight.
Cover the dish and refrigerate for at least 8 hours, or overnight, so the muffins have time to absorb the custard. - Bake the casserole.
Preheat the oven to 375°F. Uncover the dish, sprinkle the top with paprika, then cover with foil and bake for 30 minutes. Remove the foil and bake 15 minutes more, until the casserole is set. - Make the sauce.
In a saucepan over medium heat, whisk together 1 cup milk and the Hollandaise mix. Add the butter and cook until thickened, about 1 minute. - Slice and serve.
Cut the casserole into portions and drizzle with the warm sauce right before serving.
Recipe Notes and Tips
Day-old English muffins are a better choice than very fresh ones because slightly drier bread holds up better after soaking overnight.
Keeping the casserole covered for the first part of baking helps prevent the top from browning too quickly before the center is set. The recipe also recommends baking uncovered at the end for a better finish and less sogginess.
If you’re short on time, the page notes that you can bake it the same day instead of overnight. In that case, let it soak for at least 30 to 60 minutes before it goes into the oven.
For cleaner serving, slice the casserole before adding the sauce. That tip is called out directly on the page and makes brunch plates look neater.
Easy Variations
- Swap the Canadian bacon for diced ham.
- Use cooked sausage instead of Canadian bacon for a heartier feel.
- Stir shredded Gruyère or Swiss into the egg mixture for a cheesier casserole.
- Add spinach, roasted peppers, or sautéed mushrooms for more vegetables.
- Add diced jalapeños or a little hot sauce for extra heat.
What to Serve With It
Fresh fruit salad, roasted asparagus, coffee, mimosas, and crispy hash browns are all suggested as good pairings for this casserole. Those sides help balance the richness and turn it into a fuller brunch spread.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 1 to 2 minutes or warm them in a 300°F oven until heated through.
The page also notes that you can freeze the casserole before baking for up to 1 month. Thaw it overnight in the refrigerator, then bake as directed.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Chill Time: 8 hours overnight
- Total Time: 9 hours 5 minutes
- Servings: 8
- Calories: 420 per serving
FAQs
Can I use regular bacon instead of Canadian bacon?
Yes. The recipe says to cook and crumble it before layering it into the casserole.
Can I use fresh English muffins?
Yes, but day-old muffins hold their texture better after soaking.
Can I make homemade Hollandaise instead of using a mix?
Yes. The page says the mix is simply a shortcut, so homemade sauce works too.
Is it okay to bake it without chilling overnight?
Yes. If needed, let it soak for at least 30 to 60 minutes before baking.
Can this be made gluten-free?
Only if you use gluten-free English muffins and verify that the Hollandaise mix is gluten-free too.
Eggs Benedict Casserole for Yummy Brunch Recipes Everyone Loves
Ingredients
Method
- Grease the baking dish.
- Lightly coat a 9×13-inch baking dish with butter or cooking spray.
- Whisk the custard.
- In a large bowl, whisk together the 2 cups milk, eggs, chopped green onions, onion powder, and salt until well combined.
- Layer the casserole.
- Scatter half of the diced Canadian bacon in the baking dish, add all of the diced English muffins, then top with the remaining Canadian bacon. Pour the egg mixture evenly over everything.
- Chill overnight.
- Cover the dish and refrigerate for at least 8 hours, or overnight, so the muffins have time to absorb the custard.
- Bake the casserole.
- Preheat the oven to 375°F. Uncover the dish, sprinkle the top with paprika, then cover with foil and bake for 30 minutes. Remove the foil and bake 15 minutes more, until the casserole is set.
- Make the sauce.
- In a saucepan over medium heat, whisk together 1 cup milk and the Hollandaise mix. Add the butter and cook until thickened, about 1 minute.
- Slice and serve.
- Cut the casserole into portions and drizzle with the warm sauce right before serving.
