Easy Eggs Benedict Casserole Recipe

Introduction

This Easy Eggs Benedict Casserole brings all the classic flavors of the beloved brunch dish into a simple, bake-and-forget recipe. Perfect for feeding a crowd or prepping ahead, it combines eggs, Canadian bacon, English muffins, and a cheesy, creamy topping for a satisfying and delicious meal.

Ingredients

• 12 large eggs
• 3 cups whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon Dijon mustard
• 8 English muffins, quartered
• 8 ounces Canadian bacon or ham
• 2 cups shredded cheddar cheese
• 1 cup hollandaise sauce
• Chopped chives or parsley for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, cayenne pepper, and Dijon mustard until fully combined.
3. Step 3: Grease a 9×13 inch baking dish, then evenly place the quartered English muffins across the bottom.
4. Step 4: Layer the Canadian bacon or ham pieces over the muffins.
5. Step 5: Pour the egg mixture evenly over the layered muffins and bacon.
6. Step 6: Sprinkle the shredded cheddar cheese evenly on top.
7. Step 7: Bake uncovered in the preheated oven for about 35–40 minutes, or until the eggs are set and the cheese is melted and golden.
8. Step 8: Remove from the oven and let rest a few minutes before drizzling with hollandaise sauce and garnishing with chopped chives or parsley.
9. Step 9: Serve warm and enjoy your comforting Eggs Benedict Casserole!

Tips & Variations

• For a richer flavor, use half-and-half instead of milk in the egg mixture.
• Swap cheddar cheese for Swiss or Gruyère for a different cheesy twist.
• Add sautéed spinach or mushrooms between layers for extra veggies.
• Use leftover croissants instead of English muffins for a buttery texture.
• Prepare the casserole the night before, cover, refrigerate, then bake in the morning for an effortless brunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. The hollandaise sauce is best served fresh but can be stored separately in the fridge for 1–2 days and gently warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole dairy-free?

Yes, you can substitute the whole milk and cheese with dairy-free alternatives such as almond milk and vegan cheese to make this dish dairy-free. Also, look for a dairy-free version of hollandaise sauce or make your own.

How can I make the casserole ahead of time?

Assemble the casserole up to the baking step, cover tightly with plastic wrap or foil, and refrigerate overnight. When ready to serve, bake it covered for 40–50 minutes at 350°F (175°C) until fully cooked through.

Easy Eggs Benedict Casserole Recipe

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★★★★★

4.9 from 63 reviews

This Easy Eggs Benedict Casserole is a delicious, make-ahead breakfast dish combining classic Eggs Benedict flavors in a convenient baked casserole form. Layers of English muffins, Canadian bacon, and rich cheddar cheese are soaked in a creamy, seasoned egg mixture, baked to perfection, and topped with savory hollandaise sauce and fresh herbs for a crowd-pleasing brunch or breakfast.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 12 large eggs
• 3 cups whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon Dijon mustard

Base & Toppings

• 8 English muffins, quartered
• 8 ounces Canadian bacon or ham
• 2 cups shredded cheddar cheese
• 1 cup hollandaise sauce
• Chopped chives or parsley for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the casserole evenly.
2. Prepare Egg Mixture: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, cayenne pepper, and Dijon mustard until fully combined and smooth, creating a flavorful custard base.
3. Layer Ingredients: Grease a 9×13 inch baking dish. Arrange the quartered English muffins evenly over the bottom. Layer the Canadian bacon or ham on top of the muffins. Pour the egg mixture evenly over all the layers, ensuring it soaks through the bread and meat. Sprinkle the shredded cheddar cheese generously on top to create a gooey cheesy crust.
4. Bake: Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the casserole is set in the center and the cheese is golden and bubbly.
5. Serve: Remove from the oven and spoon hollandaise sauce over each portion. Garnish with chopped chives or parsley for a fresh and vibrant finish before serving warm.

Notes

• You can prepare this casserole the night before by assembling it and refrigerating it overnight, then baking it in the morning.
• Substitute ham or cooked bacon instead of Canadian bacon according to preference.
• Adjust the cayenne pepper amount to control spice level.
• Use low-fat milk and cheese if you want a lighter version.
• Hollandaise sauce can be homemade or store-bought for convenience.
• For gluten-free option, use gluten-free English muffins.

Keywords: eggs benedict casserole, breakfast casserole, baked eggs benedict, brunch recipe, easy breakfast casserole