Eggs Benedict Casserole turns the classic brunch favorite into an easy baked breakfast with English muffins, Canadian bacon, fluffy eggs, and creamy hollandaise sauce. Everything bakes together in one casserole dish, then gets topped with hollandaise and fresh chives before serving.
Eggs Benedict is one of those breakfasts that I feel makes brunch a little more special. When we have family or friends over for brunch, this casserole makes it easy to serve everyone without having to make individual Eggs Benedict for each person. 🍳💙
Why I Love Eggs Benedict Casserole
Ingredient Notes
- English Muffins: Six English muffins create the base of the casserole. Tear them into bite-sized pieces so they soak up the egg mixture while still giving the casserole plenty of texture.
- Canadian Bacon: You’ll need 6 ounces of chopped Canadian bacon for that classic Eggs Benedict flavor. Cutting it into smaller pieces helps distribute it throughout the casserole.
- Eggs: Eight large beaten eggs hold the casserole together and create the soft, fluffy breakfast filling.
- Salt & Black Pepper: A simple combination of salt and pepper seasons the eggs without competing with the Canadian bacon and hollandaise.
- Hollandaise Sauce: Use one 0.9-ounce packet of hollandaise sauce mix for an easy shortcut, or use homemade hollandaise sauce if you prefer. Spoon the warm sauce over the casserole before serving.
- Fresh Chives: Finely chopped chives add a mild onion flavor and a fresh pop of color to the finished casserole. 🍳🌿
Be sure to check out the full recipe and ingredient list below
How To Make 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 I Found Helpful
- Tear the English muffins into similar-sized pieces so they absorb the egg mixture and bake evenly.
- Spread the English muffins and Canadian bacon evenly throughout the dish so you get a little of both in every serving.
- Whisk the eggs thoroughly before pouring them over the casserole for a more even texture.
- Gently press the English muffin pieces into the egg mixture after assembling to help them absorb the liquid.
- Don’t overbake the casserole. The center should be set and no longer wet, but still soft and tender. If the top starts browning too quickly, loosely cover the casserole with foil while it finishes baking.
- Prepare the hollandaise near the end of the baking time so it’s warm and creamy when you’re ready to serve.
- Let the casserole rest for about 5–10 minutes before adding the hollandaise and slicing. 🍳💛
Frequently Asked Questions
Breakfast Casseroles I Love
Eggs Benedict Casserole
Eggs Benedict Casserole turns the classic brunch favorite into an easy baked breakfast with English muffins, Canadian bacon, fluffy eggs, and creamy hollandaise sauce. It's perfect for holidays, weekend brunch, or feeding family and friends.
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
Tear the English muffins into similar-sized pieces so they absorb the egg mixture evenly. Spread the Canadian bacon throughout the casserole so there's some in every serving. Bake until the eggs are set in the center but still tender. Prepare the hollandaise near the end of the baking time so it's warm and creamy for serving. Let the casserole rest for 5–10 minutes before topping with hollandaise and fresh chives.
