Eggs Benedict Casserole
Eggs Benedict is my weak-in-the-knees obsession whenever I go out for brunch at a restaurant. The crisp English muffin, smoky Canadian bacon, syrupy yolk, and creamy Hollandaise sauce is worth waking up for.
However, 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.)
We won’t raise a brow if you jump and shout in excitement over the discovery of this Eggs Benedict Casserole that can be prepared the night before. Nobody gets mad about delicious breakfast casseroles that can be pre-assembled.
Eggs Benedict Casserole is about to become one of your favorite plan-ahead dishes for brunch gatherings….even if the guest list is simply your hungry family. Bonus: never forget breakfast for dinner.
Breakfast Casserole with Eggs Benedict flavors
This Eggs Benedict casserole is loaded with all the classic Benedict flavors. Of course, you’ll note that the eggs here are fully cooked and therefore won’t be identical to the runny-egged original (for your eaters who crave gooey yolks, we highly recommend placing a poached egg on top of their portions – they can also be made in advance.)
Think of this breakfast casserole like a savory egg bake that includes the players of Eggs Benedict: Canadian bacon, English muffins, eggs, and homemade Hollandaise sauce.
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.
Creamy 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.
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.
More Eggs to bake and to eat:
- Sweet Potato Sausage Breakfast Casserole
- Cheesy Tater Tot Breakfast Casserole
- Easy Overnight Breakfast Casserole
- Bacon and Egg Breakfast Casserole
- Farmer’s Breakfast Casserole
Try our Fan-Favorite Tater Tot Breakfast Bake:
Eggs Benedict Casserole
This is a yummy egg bake or breakfast casserole that includes the players of classic eggs benedict. The eggs are fully cooked, of course, but it’s nonetheless an easy and delicious way to serve up brunch!
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
Yield: 12 1x
- 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
- 1/2 tsp fresh ground black pepper
- 1/4 tsp paprika
- fresh chopped parsley for garnish
For the Sauce:
- 4 large egg yolks
- 1/2 cup heavy whipping cream
- 1–2 TB lemon juice
- 2 tsp Dijon mustard
- 1/2 cup melted butter
- pinch of salt and pepper, plus more to taste
- Assemble the casserole: grease 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. Cover tightly and refrigerate overnight.
- 30 minutes prior to baking, remove casserole from fridge and preheat oven to 375F. Sprinkle casserole evenly with paprika. Cover with foil and bake for 35 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. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add more salt/pepper if needed. Serve sauce immediately with casserole. (If sauce stands too long and gets too thick, add a bit of hot water,1 tsp as needed.)
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.
If you liked this recipe, please come back and give it a rating ♡
- Serving Size: 1
- Calories: 281
- Sugar: 3.3 g
- Sodium: 580 mg
- Fat: 15.8 g
- Carbohydrates: 18.4 g
- Fiber: 0.3 g
- Protein: 16.9 g
- Cholesterol: 230.4 mg
- Category: breakfast/brunch
- Method: baking
- Cuisine: American
Keywords: Eggs Benedict Casserole, Baked Eggs Benedict, Eggs Benedict, Hollandaise Sauce