If you love Eggs Benedict but hate the fuss of poaching eggs and making hollandaise from scratch, this casserole is your new best friend. It’s got everything you love—English muffins, Canadian bacon, creamy hollandaise, and perfectly baked eggs—but it all comes together in one dish with way less stress.
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I remember the first time I made this for a family brunch. I was so nervous about the hollandaise breaking that I nearly gave up. But this casserole version is so forgiving. You just whisk the hollandaise right into the egg mixture, pour it over the muffins and bacon, and let the oven do the rest. It came out golden and bubbly, and my family devoured it in minutes.
Whether you're hosting Easter brunch, a baby shower, or just a lazy Sunday morning, this casserole is a lifesaver. You can even prep it the night before and bake it in the morning. Let's get started!
Why You'll Love This Recipe
About the Ingredients
6 English muffins, split and torn into bite-size pieces
Use day-old muffins if you have them—they soak up the custard better. Any brand works, but sourdough adds a nice tang.
1 pound (450g) Canadian bacon, chopped
You can substitute with sliced ham or even cooked bacon. Canadian bacon is leaner and has that classic Benedict flavor.
8 large eggs
Farm-fresh eggs make a difference in color and taste. If you need to use fewer eggs, just reduce the milk slightly.
2 cups (480ml) whole milk
Whole milk gives the richest custard. You can use 2% but the texture will be slightly less creamy.
1/2 cup (120ml) heavy cream
Adds extra richness. You can substitute with half-and-half if you prefer.
1/4 cup (60g) butter, melted
Salted or unsalted both work. The butter is for the hollandaise flavor.
1 tablespoon Dijon mustard
Adds a little tang that mimics the classic hollandaise. You can use yellow mustard in a pinch.
1/2 teaspoon paprika
For color and a subtle smoky note. Smoked paprika adds extra depth.
1/4 teaspoon cayenne pepper (optional)
A pinch of heat is nice, but omit if you're serving kids.
1/4 cup (25g) grated Parmesan cheese
Adds umami and helps the top get golden. Pecorino Romano works too.
Fresh chives, chopped, for garnish
A pop of color and fresh onion flavor. You can also use parsley.
Tips & Tricks
Don't over-soak the muffins
If you're making ahead, let the casserole sit for no more than 12 hours, otherwise the muffins get too mushy.
Check for doneness
The casserole is done when the center is set and a knife inserted comes out clean. If the top is browning too fast, cover loosely with foil.
Let it rest
Allow the casserole to rest for 5-10 minutes after baking. This helps it set and makes slicing cleaner.
Pro Tips
Step-by-Step Instructions
1. Prep the Oven and Dish
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Layer Muffins and Bacon
Spread the torn English muffin pieces evenly in the prepared dish. Sprinkle the chopped Canadian bacon over the top.
3. Whisk the Custard
In a large bowl, whisk together the eggs, milk, heavy cream, melted butter, Dijon mustard, paprika, and cayenne (if using). Make sure everything is well combined.
4. Pour and Top
Pour the egg mixture evenly over the muffin and bacon layers. Gently press down with a spatula to ensure the muffins are soaked. Sprinkle with Parmesan cheese.
5. Bake to Perfection
Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the edges are bubbling. The center should be set but slightly jiggly. A knife inserted in the center should come out clean.
6. Rest and Garnish
Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with fresh chives before serving.
Delicious Variations
Smoked Salmon Benedict Casserole
Swap the Canadian bacon for smoked salmon and add a tablespoon of fresh dill to the custard. Serve with a dollop of crème fraîche.
Vegetarian Benedict Casserole
Replace the Canadian bacon with sautéed spinach and mushrooms. Add a pinch of nutmeg to the custard for extra warmth.
Spicy Sausage Benedict Casserole
Use cooked and crumbled breakfast sausage instead of Canadian bacon, and add a diced jalapeño to the egg mixture for a kick.
How to Store Eggs Benedict Casserole Recipe from The Food Charlatan
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
This casserole freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Frequently Asked Questions
Q: Can I make this eggs Benedict casserole ahead of time?
Yes, you can assemble the casserole up to 12 hours ahead and keep it covered in the fridge. When ready to bake, add 5-10 minutes to the baking time.
Q: What can I substitute for Canadian bacon?
You can use diced ham, cooked bacon, or even smoked turkey. For a vegetarian version, try sautéed mushrooms or spinach.
Q: How do I know when the casserole is done?
The casserole is done when the top is golden brown, the edges are bubbly, and a knife inserted in the center comes out clean. The center should be set but not dry.
Q: Can I use regular milk instead of heavy cream?
Yes, you can use all whole milk or 2% milk, but the casserole will be slightly less rich. If you want a lighter version, use 2 cups whole milk and skip the cream.
Q: How many servings does this recipe make?
This recipe makes 6 generous servings, perfect for a brunch with family or friends.
I hope you love this eggs Benedict casserole as much as we do! If you make it, let me know in the comments below—I'd love to hear how it turns out. And if you're looking for more brunch ideas, be sure to check out my other casserole recipes. Happy cooking!
Eggs Benedict Casserole Recipe from The Food Charlatan
This Eggs Benedict Casserole brings all the flavors of the classic brunch dish into one easy, crowd-pleasing bake.
🧂 Ingredients
- 6 English muffins, split and torn into bite-size pieces
- 1 pound (450g) Canadian bacon, chopped
- 8 large eggs
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60g) butter, melted
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup (25g) grated Parmesan cheese
- Fresh chives, chopped, for garnish
📋 Instructions
- 1Prep the Oven and Dish — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- 2Layer Muffins and Bacon — Spread the torn English muffin pieces evenly in the prepared dish. Sprinkle the chopped Canadian bacon over the top.
- 3Whisk the Custard — In a large bowl, whisk together the eggs, milk, heavy cream, melted butter, Dijon mustard, paprika, and cayenne (if using). Make sure everything is well combined.
- 4Pour and Top — Pour the egg mixture evenly over the muffin and bacon layers. Gently press down with a spatula to ensure the muffins are soaked. Sprinkle with Parmesan cheese.
- 5Bake to Perfection — Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the edges are bubbling. The center should be set but slightly jiggly. A knife inserted in the center should come out clean.
- 6Rest and Garnish — Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with fresh chives before serving.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips from her own experiments in reducing plastic and food waste.
