Eggs Benedict Casserole

Hosting brunch is easier when preparing Eggs Benedict Casserole with buttery muffins, smoky bacon, and a custard that bakes into creamy, tender layers. There’s a small detail I always use before baking that makes the edges turn perfectly crisp, and after one bite, you’ll want to make it part of your brunch rotation.

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I like making Eggs Benedict Casserole when I want to keep things easy but special. It’s perfect for Sunday breakfast, Easter brunch, Christmas morning, or even a Mother’s Day brunch. It bakes in one dish, can be prepped the night before, and reheats well the next day, so leftovers never go to waste.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Eggs Benedict Casserole with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find making this casserole easy if you follow my simple instructions step by step.

Make the Hollandaise Sauce

Add the egg yolks, salt, and cayenne pepper to a blender. You can use a regular countertop blender for this. I have a high-quality blender that handles hot butter easily without splattering.

I also enjoy using this immersion blender, which works perfectly for making hollandaise right in the container. I mixed it all directly in my glass measuring cup with a spout for quicker pouring.

With the blender off, pour the fresh lemon juice to help break up the richness of the yolks. Blend on low for a few seconds. While blending, slowly stream in the warm melted butter until the sauce thickens and turns creamy.

The heat from the butter thickens the sauce, giving it its signature silky texture. Once it’s smooth, stop blending and set the sauce aside.

Preheat and Prep the Dish

Preheat your oven to 375°F (190°C). I always check with an oven thermometer to take the guesswork out and avoid underbaking the center.

Grease a 9×13-inch casserole dish with unsalted butter, coating the corners and sides. I like using a ceramic baking dish here because it retains heat well and looks nice enough to serve straight from the oven to the table.

Toast the Muffins

Spread the English muffin cubes in a single layer on a baking sheet so they toast evenly on all sides. This large rimmed baking sheet provides the muffins with ample room to crisp without overcrowding. I top that with parchment paper sheets, so nothing sticks to the pan.

Place them in the oven and bake for 10 to 12 minutes, or until they’re lightly golden and just starting to crisp at the edges. This step helps the muffins hold up better under the custard without turning soggy.

Once toasted, let them cool on the baking sheet for at least 15 minutes to firm up before assembling the casserole.

Assemble the Casserole

Once the muffins have cooled, transfer them to the buttered casserole dish along with the chopped Canadian bacon. Use clean hands or a large spoon to gently toss everything, so the English muffin pieces are evenly mixed but not crushed.

If you’re not a fan of using bare hands, I keep a box of latex food-safe gloves on hand for prep like this; they make tossing cleaner. A flexible silicone spatula also works well here, as it’s gentle enough not to damage the muffins.

Spread the mixture evenly across the dish so that the bacon is nicely dispersed and every bite has a balanced base before the custard is added.

Make the Custard

In a large bowl, whisk together the eggs, milk, Dijon mustard, paprika, garlic powder, salt, and pepper until the mixture is completely smooth. I like using this glass mixing bowl to quickly see if the ingredients are thoroughly mixed. I also use my silicone balloon whisk to combine the eggs and milk without overbeating them.

Once combined, slowly pour the egg mixture over the toasted muffins and bacon in the baking dish, making sure to cover all the corners so everything gets soaked.

Rest the Mixture

Let the assembled casserole rest at room temperature for 30 minutes to 1 hour, allowing the muffins time to absorb the custard. If you’re making it ahead, cover the dish tightly with foil or plastic wrap and refrigerate for up to 24 hours.

When I refrigerate it overnight, I cover it tightly with heavy-duty aluminum foil, which forms a good seal and retains the moisture. This BPA-free plastic wrap also works well, gently pressed over the top, before refrigerating to prevent the food from drying out.

Letting it rest overnight also gives the flavors more time to develop, making morning prep even easier.

Bake the Casserole

Place the dish in the preheated oven and bake uncovered for 35 to 40 minutes. The casserole is ready when the custard is set in the center and the top is golden with slightly crisp edges.

If you’re unsure, gently shake the center to check. It should feel firm and not wobbly, and a knife inserted near the center should come out clean. I use a stainless steel paring knife for checking doneness without disrupting the top layer too much.

Cool and Serve

Just before serving, sprinkle chopped fresh parsley over the top for a pop of color and added freshness. I snip the parsley with these herb scissors that make prepping fresh garnish fast and uniform.

Drizzle about ⅓ cup of the prepared hollandaise sauce over the casserole, then serve the remaining sauce on the side so everyone can add more if they like. I put the sauce in ceramic ramekins, so it looks presentable.

This wide silicone spatula helps lift each portion neatly without tearing it. I like serving it in my large shallow serving bowl, which makes the dish look extra inviting.

Now, all that’s left is to dig in and enjoy your warm Eggs Benedict Casserole!

If you’re taking this to a potluck or holiday gathering, I put a silicone lid on my casserole dish to secure it during the drive. If you’ve already portioned it out, I like using these portable food containers with locking lids that keep individual servings warm and spill-free without needing to haul the full baking dish.

Once it’s packed, I slide them into my insulated casserole carrier so everything stays hot until serving time.

Recipe Notes and Expert Tips

I’ve made this dish enough times to know which parts are worth slowing down for and where you can prep ahead to save time.

• Use Hot Butter for Hollandaise: The melted butter must be hot when blended to help the sauce thicken and emulsify properly.
• Cool Muffins Before Assembling: Let the toasted muffins cool completely before adding them to the dish to prevent steaming and sogginess.
• Even Distribution Matters: Toss the bacon and muffins together gently so the custard soaks through evenly and each bite has a balanced texture.
• Use Whole Milk for the Custard: Stick with whole milk for the creamiest texture. Lower-fat options may cause the custard to bake up thinner or less stable.
• Let It Rest: Allowing the assembled casserole to rest helps the custard absorb fully, whether you’re baking it right away or the next day.
• Don’t Skip the Cooling Time: After baking, let the casserole cool for 10 minutes so it sets up and slices cleanly.
• Add Parsley Just Before Serving: Wait to garnish until the end to keep the herbs fresh and vibrant.
• Try Diced Ham Instead: You can swap the Canadian bacon for diced ham if that’s what you have on hand. It mixes in easily and bakes up just as well in the custard.

How to Store Leftovers

Let the casserole cool completely to room temperature before storing. You can either cover the entire dish tightly with foil or transfer individual portions to airtight containers. I portion leftovers into glass storage containers so I can easily grab and reheat them without using more dishes. Store in the refrigerator for up to 3 days.

To reheat, warm the whole dish in a 325°F oven until heated through or microwave single servings until hot. If you’re reheating from the fridge, covering with foil can help retain moisture in the oven.

The hollandaise sauce should be stored separately in a small airtight container. For the sauce, I prefer using a small glass bowl with a lid that keeps everything sealed tightly in the fridge, preventing spills or drying out.

Keep it chilled and reheat gently, whisking constantly to restore the sauce to its smooth texture. You can also warm it over very low heat on the stovetop, but be careful not to let it boil, as this may cause it to split.

Due to the delicate custard base, this casserole isn’t ideal for freezing. The texture tends to separate once thawed, which affects both the structure and consistency of the dish. It’s best to make and enjoy it fresh or within a few days.

What to Serve With Eggs Benedict Casserole

I like serving it with roasted beet salad, a fresh fruit salad, or jalapeño honey cornbread muffins. For a fuller brunch spread, consider pairing it with mimosas, iced coffee, or a citrusy arugula salad. Something bright and light on the side balances the richness of the casserole.

More Easy Recipes for You to Try at Home

I’ve got more brunch favorites and casserole recipes that’ll keep your mornings relaxed and your guests happy.

• Blueberry Pancakes
• Sourdough Waffles
• Amish Breakfast Casserole
• Cabbage Casserole
• French Onion Casserole

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