clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
eggs benedict casserole slice close up square

Eggs Benedict Casserole

  • Author: Chew Out Loud
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 12 1x


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!


  • 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
  • 12 TB lemon juice
  • 2 tsp Dijon mustard
  • 1/2 cup melted butter
  • pinch of salt and pepper, plus more to taste


  1. 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.
  2. 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.
  3. 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 ♡

  • Category: breakfast/brunch
  • Method: baking
  • Cuisine: American

Keywords: Eggs Benedict Casserole, Baked Eggs Benedict, Eggs Benedict, Hollandaise Sauce