Introduction

Easy Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining all the rich flavors in a simple, baked dish. Perfect for feeding a crowd or enjoying a leisurely weekend breakfast with minimal effort.

A white square baking dish filled with eight baked egg nests, each egg sunny-side up with bright yellow yolks and fluffy white edges. The eggs are topped with crispy reddish-brown bacon pieces scattered over melting golden cheese, with bits of finely chopped green parsley sprinkled across the dish. The edge of the dish shows slightly browned, creamy baked egg whites. The dish sits on a wooden board with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs
3 cups whole milk
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 teaspoon Dijon mustard
8 English muffins, quartered
8 ounces Canadian bacon or ham
2 cups shredded cheddar cheese
1 cup hollandaise sauce
Chopped chives or parsley for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, whisk together the eggs, milk, salt, black pepper, cayenne pepper, and Dijon mustard until well combined.
Step 3: Lightly grease a 9×13 inch baking dish. Place the quartered English muffins evenly across the bottom.
Step 4: Layer the Canadian bacon or ham on top of the muffins, then pour the egg mixture evenly over everything.
Step 5: Sprinkle the shredded cheddar cheese evenly over the top.
Step 6: Cover the dish with foil and bake for 30 minutes.
Step 7: Remove the foil and bake for an additional 15 to 20 minutes, or until the casserole is set and golden brown on top.
Step 8: Let the casserole cool slightly before drizzling with hollandaise sauce and garnishing with chopped chives or parsley.

Tips & Variations

For a richer flavor, use half-and-half or cream instead of whole milk.
Substitute smoked salmon for Canadian bacon to create a classic Eggs Benedict flavor.
Add sautéed spinach or mushrooms for extra veggies and texture.
Use pepper jack cheese instead of cheddar for a spicy kick.
If you prefer, make your own hollandaise sauce or use store-bought for convenience.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, and add fresh hollandaise sauce before serving to maintain the best flavor and texture.

How to Serve

The image shows a black cast iron skillet filled with a layered bread pudding dish. The base layer is a creamy golden custard, topped with irregular pieces of toasted bread with a dark brown crust. Scattered on top are smooth, round dollops of a light yellow cream, sprinkled with fresh green herbs. The skillet is placed on a white marbled surface beside a soft gray cloth. In the background, there's a blurred beige pot with green plants. The warm natural light highlights the dish's rich texture and color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate overnight. Bake it as directed, adding a few extra minutes to the baking time if it’s chilled.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free English muffins or substitute with gluten-free bread cubes to keep the casserole gluten-free. Just ensure your hollandaise sauce and other ingredients are gluten-free as well.

Easy Eggs Benedict Casserole Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This Easy Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining savory Canadian bacon, fluffy eggs, and melted cheddar cheese over toasted English muffins, all baked into a comforting and satisfying casserole. Topped with rich hollandaise sauce and fresh herbs, it’s perfect for serving a crowd or a leisurely weekend breakfast.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Egg Mixture

12 large eggs
3 cups whole milk
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 teaspoon Dijon mustard

Casserole Base

8 English muffins, quartered
8 ounces Canadian bacon or ham
2 cups shredded cheddar cheese

Topping

1 cup hollandaise sauce
Chopped chives or parsley for garnish

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
Prepare Egg Mixture: In a large bowl, whisk together the 12 eggs, 3 cups of whole milk, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 1 teaspoon Dijon mustard until fully blended.
Layer Ingredients: Grease a 9×13 inch baking dish. Arrange the quartered English muffins evenly in the bottom of the dish. Layer the 8 ounces of Canadian bacon or ham pieces over the muffins. Pour the prepared egg mixture evenly over the layered ingredients. Sprinkle 2 cups of shredded cheddar cheese on top.
Bake: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the casserole is fully set and has a golden brown top.
Serve: Allow the casserole to cool slightly. Drizzle 1 cup of hollandaise sauce over the top and garnish with chopped chives or parsley before serving.

Notes

Make sure to grease the baking dish well to prevent sticking.
For a lower-fat option, use reduced-fat milk and cheese.
The cayenne pepper adds a subtle kick but can be adjusted or omitted to suit taste preferences.
Leftovers can be refrigerated and reheated for a quick breakfast.
Hollandaise sauce can be homemade or store-bought for convenience.

Keywords: eggs benedict casserole, breakfast casserole, baked eggs benedict, brunch casserole, Canadian bacon casserole