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An Air Fryer Eggs Benedict Casserole, topped with chopped herbs, sits in a white dish on a beige cloth, with parsley and a basket of bread in the background.

Air Fryer Eggs Benedict Casserole

Mandy Applegate
Air Fryer Eggs Benedict Casserole is my go-to when I want a brunch that feels truly special without spending the whole morning at the stove. Toasted English muffins and Canadian bacon bake together in a rich, savory custard seasoned with mustard powder, paprika, and garlic, then come out golden and perfectly set in less time than the oven. Finished with silky homemade hollandaise drizzled over everything, it feeds the whole family effortlessly and tastes like a restaurant brunch at home. I make it every Easter, Mother’s Day, and Christmas morning. Store leftovers in the fridge for up to 3 days.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Course Breakfast, Casserole
Cuisine American
Servings 6
Calories 512 kcal

Equipment

Ingredients
 
 

For the Casserole:

  • 1 tablespoon butter
  • 6 English muffins split and cut into 1-inch cubes
  • 8 slices Canadian bacon cut into 1-inch pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon dried mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Fresh parsley for garnish

For the Hollandaise Sauce:

  • 3 large egg yolks room temperature
  • 1 tablespoon fresh lemon juice
  • ½ cup unsalted butter melted and hot
  • Pinch of salt
  • Pinch of cayenne pepper

Instructions
 

Hollandaise Sauce:

  • Add egg yolks, salt, and cayenne pepper to a blender. With the blender off, add lemon juice. Blend on low for a few seconds.
    3 large egg yolks, 1 tablespoon fresh lemon juice, Pinch of salt, Pinch of cayenne pepper
  • While blending, slowly stream in the hot melted butter until the sauce thickens and turns creamy. Set aside until ready to serve.
    ½ cup unsalted butter

Casserole:

  • Spread the English muffin cubes on a buttered casserole dish and toast for 10–12 minutes, until lightly golden. Cool for at least 15 minutes.
    1 tablespoon butter, 6 English muffins
  • Add toasted muffins and Canadian bacon to the buttered dish. Toss gently to combine and spread evenly.
    8 slices Canadian bacon
  • In a large bowl, whisk together eggs, milk, mustard powder, paprika, garlic powder, salt, and pepper.
    8 large eggs, 2 cups whole milk, 1 teaspoon dried mustard powder, ½ teaspoon paprika, ½ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon freshly ground black pepper
  • Pour the custard mixture evenly over the muffins and bacon.
  • Let rest at room temperature for 30 minutes to 1 hour, or cover and refrigerate overnight (up to 24 hours).
  • Place the prepared casserole dish in the air fryer basket. Cook at 350°F (180°C) for about 25 minutes, or until the custard is set and the top is golden.
  • Rest for 5–10 minutes, garnish with parsley, and serve with hollandaise sauce.
    Fresh parsley

Notes

Here are a few tips I've picked up from making Air Fryer Eggs Benedict Casserole that'll help you nail it on the first try.
  • Cool the muffins before adding custard: Toasted English muffin cubes need at least 15 minutes to cool after air frying. Adding the custard while they're still hot affects how well they absorb it.
  • Stream the butter slowly for hollandaise: Pouring the hot butter too fast will scramble the yolks instead of emulsifying. A thin, steady stream with the blender running on low is what creates a smooth, silky sauce.
  • Soak overnight for best results: A 30-minute rest works in a pinch, but an overnight refrigerator soak makes the interior far more custardy and cohesive. It's also what makes this a great make-ahead dish.
  • Check doneness early: Air fryers vary in heat output. Start checking the casserole at the 20-minute mark. The center should be just set with no jiggle when you gently shake the dish.
  • Rest before cutting: Letting the casserole rest for 5 to 10 minutes after cooking helps the custard finish setting, so slices hold their shape cleanly on the plate.
  • Flash freeze hollandaise-free portions: If you're freezing leftovers, freeze casserole portions on a baking sheet for 1 hour before transferring to containers so they don't stick together. Always make a fresh batch of hollandaise when you reheat.

Nutrition

Calories: 512kcalCarbohydrates: 32gProtein: 24gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 390mgSodium: 1035mgPotassium: 437mgFiber: 2gSugar: 4gVitamin A: 1193IUVitamin C: 1mgCalcium: 185mgIron: 2mg
Keyword Air Fryer Eggs Benedict Casserole
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