Go Back
–+ servings
Finished eggs benedict casserole with baked eggs, diced ham, melted cheese, and fresh parsley served in a white dish.

Eggs Benedict Casserole

A make-ahead Eggs Benedict Casserole that delivers all the flavor of the classic brunch favorite—without poaching eggs or whisking hollandaise over a hot stove. Layered English muffins, Canadian bacon, and a creamy egg mixture rest overnight and bake up golden, topped with a fuss-free sauce for a brunch that feeds a crowd.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

🟡 Base Casserole
  • 6 English muffins - Torn into bite-size pieces
  • 12 oz Canadian bacon - Chopped or torn
  • 8 Large eggs
  • 2 cups Heavy cream - Sub: half & half
  • 2 tablespoon Butter - For greasing dish
  • ½ teaspoon Salt - Or to taste
  • ½ teaspoon Black pepper - Or to taste
🟡 Hollandaise-Style Sauce
  • 1 cup Mayonnaise - Sub: dairy-free or Greek yogurt
  • 2 tablespoon Lemon juice - Fresh squeezed preferred
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Cayenne pepper - Adjust to taste
🟢 Optional Extras
  • ½ cup Shredded cheese - Swiss cheddar, or gruyère
  • 2 tablespoon Chives - Chopped
  • 1 teaspoon Paprika - For color
  • 1 tablespoon Everything bagel seasoning - Stir into egg mix for twist

Equipment

  • 1 9x13 inch baking dish (Buttered)
  • 1 Large mixing bowl
  • 1 Whisk or fork
  • 1 set Sharp knife
  • 1 Measuring cups & spoons

Method
 

  1. Grease dish, layer torn English muffins and Canadian bacon.
    Assorted ingredients in bowls for casserole, including shredded cheese, mayonnaise, spices, and chopped chives arranged on a wooden board.
  2. Whisk eggs, cream, salt, and pepper; pour evenly over the base.
    Unbaked eggs benedict casserole with chunks of bread, diced ham, melted cheese, and egg mixture being poured in.
  3. Cover and chill overnight so muffins soak up the egg mixture.
    A fluffy eggs benedict casserole baking in the oven, garnished with herbs and a creamy sauce layer on top.
  4. Mix hollandaise sauce, spread on top, and bake at 375°F for 35–40 mins.
    Golden-brown baked eggs benedict casserole topped with melted cheese and fresh parsley in a white baking dish.
  5. Let sit 5 minutes, then slice and serve while warm.
    Finished eggs benedict casserole with baked eggs, diced ham, melted cheese, and fresh parsley served in a white dish.

Nutrition

Serving: 200gCalories: 410kcalCarbohydrates: 18gProtein: 20gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 210mgSodium: 720mgPotassium: 290mgFiber: 1gSugar: 3gVitamin A: 900IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!