Eggs Benedict Casserole can feed a crowd! Layers of English muffins are covered with Canadian bacon and an egg-milk mixture, then baked until tender and drizzled with homemade hollandaise sauce!
You can even prepare it the day before — it’s perfect for brunch. Serve it on its own or with a side of bacon or fresh fruit.
Love Eggs Benedict? Then you’ll LOVE this delicious breakfast casserole!
Normally, this dish is tricky to make: You need to poach the eggs just right, and hollandaise sauce is finicky. But this breakfast casserole is a much easier way to enjoy all that rich flavor!
If you’re looking for an overnight Eggs Benedict Casserole, you can assemble everything a day ahead. Whether you’re looking for breakfast casseroles for weekend brunch or holiday breakfast, try this crowd-pleasing recipe!
Egg Casserole Ingredients
Casserole: This is made with layers of English muffins and chopped Canadian bacon, then drenched in an egg mixture made with eggs (of course!), milk, and spices.
The mixture soaks into the English muffins, and after it’s cooked, each bite is tender and full of spiced and smokey flavor!
Hollandaise Sauce: A combination of egg yolks, lemon juice, melted butter, ground mustard, and other spices make up this classic sauce.
The last step in this recipe is drizzling it over each piece of the casserole before serving.
How To Make Eggs Benedict Casserole:
- Combine the eggs, milk, and spices together in a large mixing bowl or measuring cup.
- Chop the English muffins and Canadian bacon into pieces and spread out in a casserole dish.
- Pour the egg mixture over the bacon and bread and bake.
- Add egg yolks, lemon juice, and seasonings to a glass.
- Use an immersion blender to mix the Hollandaise sauce ingredients while slowly pouring in the hot melted butter.
- Pour the sauce over the baked casserole before serving.
How Did Eggs Benedict Get Its Name?
Like with many classic recipes, no one is entirely sure! One story says it was first made in the 1860s, at Delmonico’s Restaurant in Manhattan. That’s when a bored patron named Mrs. LeGrand Benedict asked the chef to whip up something different.
Another theory takes place a little later in the 1890s. Supposedly, a man named Lemuel Benedict, who was hungover and looking for breakfast at the Waldorf, requested similar components to the dish. It soon became a menu staple!
Can You Make It Ahead Of Time?
Yes! You can assemble it in a casserole dish and put it in the refrigerator overnight. When it’s time to bake add a few additional minutes. However, the hollandaise sauce should be made fresh.
Is Eggs Benedict Healthy?
It really depends on your definition of “healthy”! Traditional Eggs Benedict is very rich and often made with cream and tons of egg yolks.
This casserole is healthier in some ways because it’s made with milk, instead. It also has lots of protein and very little sugar, as opposed to sweeter breakfast recipes.
More Breakfast Recipes
- Italian Eggs In Purgatory – Fried eggs in a homemade tomato sauce are deliciously savory.
- Sheet Pan Egg In A Hole – The easiest way to make this simple recipe for a crowd!
- Cheesy Tater Tot Breakfast Casserole – Loaded with tots, cheese, bacon, and a whole lot of comfort!
- Cinnamon Roll Casserole – Make this lazy breakfast right in the slow cooker!
- Bacon Onion Spinach Quiche – A classic brunch staple that’s super simple to make.
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Eggs Benedict Casserole
- 2 cups Canadian bacon chopped and cooked
- 6 English muffins cut into 1-inch pieces
- 10 large eggs
- 2 cups whole milk
- 1 teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon ground mustard
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ cup salted butter melted
- Fresh parsley chopped – for garnish
- Grease a 13×9-inch baking dish and set aside.
- In a large bowl, whisk together the eggs, milk, mustard, paprika, garlic powder, salt, and pepper until well blended.
- Place half of the English muffin pieces in the bottom of the prepared baking dish.
- Sprinkle half of the chopped, cooked back bacon over the top of the English muffins.
- Repeat the English muffin and bacon layers once more.
- Pour the egg mixture over the top of the bacon and English muffins.
- Allow the dish to sit in the refrigerator for at least 1 hour before baking.
- When ready to bake, preheat the oven to 350°F and bake for 50 minutes or until a toothpick comes out clean when inserted into the center of the casserole.
- Melt the butter, either in a microwave or in a small saucepan on the stovetop.
- Use an immersion blender, regular blender, or food processor to blend together the egg yolks, lemon juice, mustard, salt, and paprika.
- With the blender running, slowly stream the hot butter into the egg mixture until it emulsifies.
- Drizzle the warm hollandaise sauce over slices of the casserole just before serving and sprinkle with fresh chopped parsley if desired.
- The casserole can be made the day before and left in the refrigerator overnight ready to bake for breakfast in the morning.
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