We’ve all had those mornings where the idea of poaching eggs and whisking up hollandaise before coffee sounds like a hard no. This is where this eggs Benedict casserole saves the day. It’s cozy, hearty, and hits all the classic notes with way less effort. The base is toasted English muffins layered with smoky Canadian bacon—just like the real thing. Then comes a rich egg custard poured over the top that bakes into something fluffy and golden. The hollandaise? Oh, it’s there. And it’s poured generously, warm and silky, just before serving. It’s perfect if you’re hosting brunch or just want a solid make-ahead recipe for breakfast. Whether you’re planning Easter brunch, looking for vegan brunch ideas, or just craving a breakfast casserole that doesn’t require standing over a stove, this dish fits right in. It’s become one of my go-to recipes for brunch when I want a no-stress morning. And yes, it reheats beautifully—if you manage to have leftovers.

1) Key Takeaways
2) Easy Eggs Benedict Casserole Recipe
3) Ingredients for Eggs Benedict Casserole
4) How to Make Eggs Benedict Casserole
5) Tips for Making Eggs Benedict Casserole
6) Making Eggs Benedict Casserole Ahead of Time
7) Storing Leftover Eggs Benedict Casserole
8) Try these Breakfasts next!
9) Eggs Benedict Casserole Recipe
10) Nutrition

1) Key Takeaways

This casserole saves you from having to poach eggs before coffee.
Perfect for brunch, holiday mornings, or feeding a crowd.
Easy to customize with vegetarian or vegan swaps.
It’s make-ahead friendly and holds up well in the fridge.

2) Easy Eggs Benedict Casserole Recipe

We’ve all been there. You promised brunch. Now you’re standing in the kitchen, realizing you’ve got ten hungry faces incoming and zero desire to whisk hollandaise over a double boiler. That’s where this casserole walks in like the hero it is. It delivers all the cozy, rich flavors of the classic without turning your morning into a juggling act.

This dish is one of my favorite breakfast ideas, and not just on Sundays. The layers of toasted English muffins, smoky Canadian bacon, and creamy eggs bake into something so satisfying, it makes even a sleepy Monday a little less painful. The hollandaise sauce? Oh, it’s happening, just without the whisk-induced arm cramp.

If you’re planning out Easter Brunch Ideas or hunting down a recipe for breakfast that won’t leave you covered in egg yolk, this one fits right in. We’ve even tested vegan breakfast casserole swaps (more on that later), and the results were so good, my sister didn’t even miss the bacon.

3) Ingredients for Eggs Benedict Casserole

English Muffins: You’ll want them toasted to give the casserole that classic bready bite. A little crunchy, a little chewy—perfect.

Canadian Bacon: Adds smoky flavor and just enough salt. You can chop it up quick, and it cooks right into the eggs like it belongs there.

Eggs: The base of any breakfast casserole worth its salt. Eight large ones make the custard just rich enough.

Whole Milk: You want the custard to be creamy, not watery. Stick with whole milk if you can.

Onion Powder: A touch of this gives subtle warmth without the bite of fresh onion.

Salt and Pepper: Go with your gut. A few pinches here balance the rich egg and bacon combo.

Hollandaise Sauce Mix: Yes, we’re going store-bought. It’s fast, consistent, and gets drizzled on right before serving.

Fresh Parsley: Optional, but a pop of green on top looks nice and adds a bit of freshness to the plate.

4) How to Make Eggs Benedict Casserole

Step 1. Lightly grease a 9×13 baking dish so nothing sticks. No one likes scraping eggs off ceramic at 9 a.m.

Step 2. Layer half the toasted English muffins in the bottom. Sprinkle with half the chopped Canadian bacon. Repeat with the rest of each.

Step 3. In a big bowl, whisk together the eggs, milk, onion powder, salt, and pepper until smooth.

Step 4. Pour the egg mixture evenly over the muffins and bacon in the dish. Gently press it all down so everything gets coated.

Step 5. Cover with foil and refrigerate overnight. Or at least 2 hours if you’re pressed for time.

Step 6. Bake it in a 375°F oven for 30 minutes covered. Remove foil and bake another 15 minutes until golden and set.

Step 7. Make the hollandaise according to the package directions. Drizzle it over the top when ready to serve. A little parsley sprinkle if you’re feeling fancy.

5) Tips for Making Eggs Benedict Casserole

Use slightly stale English muffins if you can. They soak up the custard better and hold together when baked. Toasting them beforehand helps, too.

If you’re leaning toward a vegan breakfast casserole version, swap the eggs with a chickpea flour mix and the bacon with a plant-based version. Same steps, just different groceries.

<pDon’t skip the overnight rest if you can. The bread absorbs more flavor, and it saves you a bunch of work in the morning. It's one of those breakfast ideas that rewards the planner in you.

6) Making Eggs Benedict Casserole Ahead of Time

I almost never bake this the day I prep it. It’s one of those recipes for brunch that feels better when you wake up and the hardest part is turning on the oven. Once assembled, the whole dish can rest in the fridge overnight without breaking down or getting weird.

If you need to freeze it, do that before baking. Wrap it tight. When ready, let it thaw overnight in the fridge, then bake as directed. I’ve even baked and then reheated slices later—still good.

<pIt’s one of my top breakfast ideas for house guests or early mornings with family. Bonus: it makes your kitchen smell amazing while it bakes.

7) Storing Leftover Eggs Benedict Casserole

Wrap any leftovers in foil or store in an airtight container. It’ll keep for up to four days in the fridge. I reheat mine in the oven at 300°F for about 10 to 15 minutes, covered with foil so it doesn’t dry out.

<pMicrowave works, too, but the edges stay softer when reheated slowly. Hollandaise gets a little funky if you nuke it too long, so maybe keep that separate if you’re saving extra.

<pOne of those breakfast ideas that actually gets better a day later—go figure.

8) Try these Breakfasts next!

9) Eggs Benedict Casserole Recipe