Eggs Benedict Casserole
Eggs Benedict Casserole turns the traditional breakfast into a fuss-free treat. Made with toasted English muffins, savory Canadian bacon, fluffy eggs, and topped with rich hollandaise sauce, this casserole is Perfect for weekend brunch, holiday mornings, or a make-ahead breakfast. It’s simple to prepare and always a hit. Garnish with fresh chives and serve warm for a restaurant-style experience right at home.
If you love easy and satisfying breakfast ideas, be sure to check out some of our other favorites! Try our Brioche French Toast Casserole for a sweet and cozy morning treat, or whip up a batch of Breakfast Burritos for a savory, grab-and-go option.
Ingredients for Eggs Benedict Casserole
Ingredients:
- 6 English muffins, torn into bite-sized pieces
- 6 ounces Canadian bacon, chopped
- 8 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 0.9-ounce packet of hollandaise sauce mix Or Homemade Hollandaise Sauce
- Fresh chives, finely chopped (for garnish)
Eggs Benedict Casserole
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish with butter or non-stick spray.
- Tear the English muffins into bite-sized pieces and spread them evenly on the bottom of the dish, then top with the chopped Canadian bacon.
- Beat the eggs in a large bowl, stir in the salt and pepper, and pour the mixture evenly over the English muffins and bacon. Use a spoon to gently press everything down to ensure the egg mixture is well-distributed.
- Bake in the preheated oven for 35-40 minutes, or until the eggs are fully set and the top is lightly golden. You can check doneness by inserting a knife into the center; it should come out clean.
- Remove the dish from the oven and allow it to cool for 5-10 minutes; this will make slicing easier.
- While the casserole is cooling, prepare the hollandaise sauce mix according to package instructions. Pour ½ cup of the hollandaise sauce over the casserole and garnish with chives.
- Slice into portions and serve warm, accompanied by extra hollandaise sauce on the side. Enjoy!
Tips & Tricks
- Make Ahead: You can assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, just pop it in the oven—perfect for holidays or busy mornings!
- Toasting the Muffins: For extra texture and flavor, lightly toast the English muffin pieces before adding them to the casserole dish.
- Customize the Protein: Swap Canadian bacon with cooked sausage, ham, or crispy bacon to suit your taste.
- Add Veggies: For a twist, stir in sautéed spinach, mushrooms, or diced bell peppers with the egg mixture.
- Hollandaise Shortcut: If you prefer homemade hollandaise, you can make it from scratch instead of using a packet—just be sure to keep it warm before serving.
- Serving Size: This recipe serves about 6–8 people, but you can easily double it for a larger crowd using a second casserole dish.
FAQs about Eggs Benedict Casserole
Eggs Benedict Casserole
Yield:
8
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
1 hour 10 minutes
This easy Eggs Benedict Casserole is packed with English muffins, bacon, eggs, and hollandaise—perfect for brunch or holiday breakfast!
Ingredients
- 6 English muffins, torn into bite-sized pieces
- 6 ounces Canadian bacon, chopped
- 8 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 0.9-ounce packet of hollandaise sauce mix
- Fresh chives, finely chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish with butter or non-stick spray.
- Tear the English muffins into bite-sized pieces and spread them evenly on the bottom of the dish, then top with the chopped Canadian bacon.
- Beat the eggs in a large bowl, stir in the salt and pepper, and pour the mixture evenly over the English muffins and bacon. Use a spoon to gently press everything down to ensure the egg mixture is well-distributed.
- Bake in the preheated oven for 35-40 minutes, or until the eggs are fully set and the top is lightly golden. You can check doneness by inserting a knife into the center; it should come out clean.
- Remove from the oven and allow the dish to cool for 5-10 minutes; this will make slicing easier.
- While the casserole is cooling, prepare the hollandaise sauce mix according to package instructions. Pour ½ cup of the hollandaise sauce over top of the casserole and garnish with chives.
- Slice into portions and serve warm with extra hollandaise sauce on the side. Enjoy!
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Heat individual servings in the microwave for 1-2 minutes or reheat the whole dish in the oven at 325°F (160°C) until warmed through.
- While hollandaise sauce mix is convenient, feel free to make your own hollandaise sauce, just be sure to make at least ½ cup.
- Wrap individual portions in plastic wrap and freeze for up to 2 months. Reheat frozen portions in the microwave or oven.
- Try adding sautéed spinach, cooked mushrooms, or shredded cheese for extra flavor.
- Swap Canadian bacon for ham, cooked bacon, or turkey bacon.
- English Muffin Alternatives: Cubed croissants, baguette, or brioche can replace English muffins.
- Make ahead: Assemble the casserole the night before, refrigerate, and bake fresh in the morning, adding 5-10 minutes to the baking time.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 225mgSodium: 694mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 13g
