Eggs Benedict Casserole
- By Amy Dong
- Updated Mar. 28, 2024
If you love Eggs Benedict but dislike the fuss, this easy Eggs Benedict Casserole is the answer. It can be prepared the night before and is a great hassle-free option for any brunch gathering.
In This Article
- What Eggs Benedict?
- Why This Recipe Stands Out
- What is Hollandaise Sauce?
- Key Recipe Ingredients
- About Canadian Bacon
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- What to serve with EGGS BENEDICT CASSEROLE
- Commonly Asked Questions
- Did you make this?
- Eggs Benedict Casserole Recipe
- More to cook and eat
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What Eggs Benedict?
Eggs Benedict is my weak-in-the-knees obsession whenever I go out for brunch at a restaurant. This dish consists of crisp English muffin, smoky Canadian bacon, syrupy yolk, and creamy, tangy Hollandaise sauce that’s worth waking up for.
Eggs Benedict is not famous for being the quickest thing to whip up at home, unless you’ve nailed down these perfect poached eggs that can be made in advance, which we make happen on the regular. This casserole version will change all of that for you! It features all the classic flavors. And the best part is that can be prepared the night before.
Why This Recipe Stands Out
If you love the flavors of a classic Eggs Benedict, we’ve got a casserole version that’s going to rock your world. Here’s why this dish is a game-changer:
- Make-Ahead: This casserole can be prepared the night before, making it a perfect recipe for busy mornings or brunch gatherings.
- Flavor: It’s packed with the classic flavors of an Eggs Benedict – Canadian bacon, English muffins, Hollandaise sauce, and eggs.
- Versatile: This casserole is a great recipe for breakfast for dinner or a brunch party. It’s just as versatile as our Egg Muffin Breakfast Casserole.
- Easy: The recipe is easy to follow and doesn’t involve the hassle of poaching eggs individually. But you can definitely add some Easy Poached Eggs on top if you like the runny-egged original.
- Delicious Sauce: We’ll show you how to make Hollandaise sauce that’s also great for drizzling over other breakfast bakes, like this Bacon and Egg Breakfast Casserole.
What is Hollandaise Sauce?
Hollandaise sauce is a rich, creamy sauce with gravy-like consistency. It’s a popular choice for drizzling over eggs Benedict, poached eggs, or any breakfast bake that’s similar to this Bacon and Egg Breakfast Casserole.
The flavor profile:
- Buttery, thanks to melted butter – nothing but real butter should be used.
- Mildly tangy, from the juice of fresh lemons
- Hint of kick, courtesy of Dijon mustard and fresh black pepper
Not all sauces include heavy cream, but it’s included in this recipe to help thin out the sauce while still keeping it creamy.
Key Recipe Ingredients
- Canadian Bacon – This is the star ingredient of our casserole. It’s packed with a smoky, salty flavor that adds depth to the dish.
- English Muffins – These absorb the flavors of the other ingredients and turn into a delicious, fluffy base for the casserole.
- Large Eggs – We use these to bind the casserole together and add a rich, creamy texture while also adding the egg element to this classic breakfast.
For the Hollandaise Sauce:
- Heavy Whipping Cream – This is a key ingredient for the sauce. It adds a luxurious, velvety texture to the dish.
- Lemon Juice – A dash of lemon juice brightens up the flavors and balances the richness of the sauce for classic flavors in your Hollandaise.
- Dijon Mustard – This adds a tangy kick to the sauce and pairs beautifully with the smoky flavors of the casserole.
- Melted Butter – This is used to finish the sauce, adding a rich, buttery flavor that ties the dish together.
- Tip: readers have suggested doubling the sauce, so you’ll have extra sauce to drizzle on top of individual slices when serving. We love this idea.
About Canadian Bacon
Canadian bacon isn’t bacon as most of us know it. Rather, it’s a cut of bacon that includes lean pork loin and has very little fat. It’s typically cured, smoked, and sliced into thick medallions.
Canadian bacon gives this dish plenty of savory, smoky flavor without the fat. If you can’t source it from your grocery store, you can substitute with ham. Just slice it into thin, bite-size pieces to use in this recipe.
Substitutions And Variations
- The Meat – If you’re not a fan of Canadian bacon (or can’t find it), you can easily swap it out for regular bacon or ham. Just slice it into thin, bite-size pieces to use in this recipe.
- Gluten-Free – If you’re gluten-free, simply swap the English muffins out for gluten-free bread.
- The Sauce – This casserole is all about the sauce. Feel free to double the sauce, as some readers love doing!
- Eggs Florentine – If you prefer a vegetarian version, substitute the Canadian bacon with sautéed spinach for another classic breakfast dish.
- Poached Eggs: For a more traditional version, top it with poached eggs and extra sauce.
Step-By-Step Recipe Instructions
- Grease a 9×13 baking dish, and layer the Canadian bacon in the bottom. Add the English muffins on top, followed by the rest of the Canadian bacon.
- In a large bowl, whisk eggs, milk, onion powder, kosher salt, garlic powder, and black pepper.
- Pour the mixture over the casserole and make sure the bread is evenly soaked. Refrigerate for at least 2 hours or overnight.
- Before baking, let the casserole sit at room temperature while preheating the oven to 375 F. Sprinkle paprika evenly on top, cover, and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes.
- For the sauce, whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper in a metal bowl set over a pot of simmering water. Whisk constantly until the sauce thickens, then remove from heat and whisk in melted butter.
- Pour sauce over freshly baked eggs benedict casserole and serve warm.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Eggs Benedict is a classic brunch dish that we’ve transformed into a make-ahead casserole for easy entertaining!
- Prep the Night Before: This casserole is perfect for prepping the night before. Simply assemble the layers, pour the egg mixture over the top, and then cover and refrigerate. The next morning, let the casserole sit at room temperature while you preheat the oven, then bake as directed.
- Make and Freeze: This casserole freezes great. You bake it ahead of time, or make a double batch and freeze half for later. Always be sure to freeze casserole after it’s completely cooled.
- Make Sauce in Advance: The hollandaise sauce can be made 1-2 days in advance. Reheat it gently over the stovetop when ready to use. Because sauce tends to thicken as it sits, you’ll need to thin it out with more milk or broth of your choice.
What to serve with EGGS BENEDICT CASSEROLE
Vegetables
- We love to serve a side of Garlic Roasted Potatoes with our Eggs Benedict Casserole. They add a nice, savory contrast to the rich and creamy casserole.
- Grilled tomatoes are also a great option. They add a fresh, juicy element to the meal that balances out the richness of the casserole.
- Garlic Butter Mushrooms or some roasted asparagus will also work great, especially if you’re serving it as breakfast for dinner.
Salads
- A light, fresh salad is a great way to balance out the richness of the Eggs Benedict Casserole. We recommend trying our favorite Broccoli Apple Salad or this Wheat Berry Salad with Apples and Cranberries.
Other Breakfast Sides
- A warm croissant or a side of hashbrowns can complete your meal. They’re both delicious and can be used to soak up any leftover sauce from the casserole.
- Freshly cut fruits or berries are a delicious pairing with a heart breakfast casserole.
Commonly Asked Questions
You can use either Canadian bacon or traditional ham for this recipe. Both will give the casserole a savory, meaty flavor that pairs well with the eggs and English muffins.
Yes, you can! This casserole is perfect for prepping the night before. Simply assemble the layers, pour the egg mixture over the top, and then cover and refrigerate. The next morning, let the casserole sit at room temperature while you preheat the oven, then bake as directed.
This casserole can be kept in the refrigerator for up to 3 days. Make sure to cover it well to prevent it from drying out.
Yes, you can! This casserole freezes great. You can bake it, let it cool completely, cover, and freeze for up to 1 month.
The sauce should be served immediately. If the sauce stands too long and gets too thick, add milk or broth to reach the desired consistency.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Eggs Benedict Casserole
Ingredients
- 1 pound Canadian bacon, or ham – chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups milk
- 1 TB onion powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper, freshly ground
- ¼ tsp paprika, for topping
- fresh parsley, chopped, for garnish
For the Sauce:
- 4 large egg yolks
- ½ cup heavy whipping cream
- 1-2 TB lemon juice
- 2 tsp Dijon mustard
- ½ cup melted butter
- pinch salt and pepper, plus more to taste
Instructions
- Gease a 9×13 baking dish. Place half of the Canadian bacon in bottom of dish. Top with English muffins. Follow with remaining Canadian bacon.
- In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper. Pour evenly over top of casserole. Use spatula to gently press bread down to ensure even soaking. Cover tightly and refrigerate 2 hours or overnight.
- Remove casserole from fridge and let it sit at room temperature while you preheat oven to 375F.
- Sprinkle casserole evenly with paprika. Cover with foil and bake for 45 minutes on lower middle rack. Uncover and bake 10-15 minutes longer or until the center is done. Sprinkle with fresh parsley, if desired.
- While casserole is baking, make the sauce: In a metal bowl set over a pot of simmering water (don't let bowl touch water) or a double broiler, constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until sauce is thick enough to coat back of spoon and visibly thickened, about 10-15 minutes. Turn heat off. Whisk in melted butter. Add more salt/pepper to taste. Serve immediately.
Notes
- To make sure that your casserole doesn’t stick to the baking dish, make sure to grease it well before adding your ingredients.
- Don’t skip the step of letting the casserole sit at room temperature before baking, as this helps dish to cook evenly.
- If needed you can use a heavy small pot set on the smallest burner, on lowest simmer setting. If you do this, it’s essential to constantly whisk and immediately turn heat off when sauce thickens, or yolks can curdle.
- If sauce stands too long and gets too thick, add milk or broth to reach desired consistency. It’s best served immediately.
- Feel free to double the sauce and reserve half of it to serve on the side or on top of individually served slices.
- Because casserole contains fully cooked eggs, there won’t be the runny egg yolks of regular eggs Benedict. If you’d like, serve a poached egg on top of casserole servings, for individuals who like runny yolks. Eggs can be poached in advance.
- Enjoy this breakfast casserole with some hash browns, Roasted Potatoes, or even Garlic Butter Mushrooms on the side.
Nutrition (per serving)
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