In this easy Eggs Benedict Casserole, fresh English muffins are layered with delicious rounds of Canadian bacon, covered in a savory custard mixture and baked until golden brown. Served with Hollandaise sauce, it’s the perfect holiday breakfast!
An Easy Breakfast Casserole Idea
If you’re a fan of overnight French toast, then say hello to its yummy cousin, Eggs Benedict Casserole! This delicious breakfast idea takes the same easy format and gives it a twist, using English muffins instead of dry bread, and a savory egg mixture instead of a sweet one.
Add some Canadian Bacon and Hollandaise sauce, and you’ve got a seriously amazing breakfast that’s also SO seriously easy.
Why I Love This Recipe
For years, I’ve loved eggs benedict, but at the same time, I avoided making it! The whole process is a little finicky for me: getting the egg poached, muffin toasted, Hollandaise sauce made, and Canadian bacon warmed up all at the same time is a bit much, you know? So if it were a very special occasion, I would go for it, but otherwise, nope.
Now, with this easy overnight version, eggs benedict is so much more accessible, and there’s enough to feed a crowd! Perfect, right?
Eggs Benedict Casserole Ingredients
An easy list of simple ingredients here, folks! That’s the way I like it. Don’t worry, the results will be spectacular!
- Butter: For greasing the baking dish.
- Canadian Bacon: You’ll need 12 to 16 slices of Canadian bacon.
- English Muffins: Depending on the size of your muffins, it will take 6 to 8 of them, split, to fill your baking dish.
- Eggs: You’ll need 8 large eggs for this casserole.
- Milk: I usually use whole milk here, but you can also use unsweetened almond milk. Keep in mind that the casserole may have a somewhat different texture if you substitute.
- Garlic and Onion Powders: A teaspoon of each adds plenty of flavor.
- Salt and Pepper
- Paprika and Nutmeg: These classic spices bring out the best in the muffins and custard.
- Hollandaise Sauce: For serving.
How to Make Eggs Benedict Casserole
Again, this is a very easy process! There’s no pre-cooking or mincing or anything – just layer, chill and bake!
- Arrange English Muffins & Canadian Bacon: Grease a 13×9-inch baking dish with butter. In the baking dish, arrange the English muffins, cut sides up, slightly overlapping. Place a canadian bacon slice, or two, between each English muffin. Set the baking dish aside.
- Make Egg Mixture: In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika and nutmeg.
- Pour & Chill: Pour the egg mixture over the English muffins, cover with plastic wrap and aluminum foil, and chill overnight, or for at least 4 hours.
- Bake: The next day, preheat the oven to 375˚F. Remove the plastic wrap from the baking dish and re-cover it with foil. Bake for 30 minutes, covered, and then remove the foil and bake for about 30 more minutes, or until the casserole is set and the tops of the muffins are lightly browned.
- Let Stand & Serve: Remove the finished casserole from the oven and let it stand for several minutes before serving with Hollandaise Sauce.
Tips for the Best Casserole
Keep these simple tips in mind to ensure your casserole comes out perfect. You can make it according to the recipe or add to it to suit your tastes!
- Toast the Muffins: While this casserole is delicious as-is, you can also toast the muffins beforehand for an enhanced flavor and texture!
- Yummy Add-Ins: If you want to riff on the recipe a little, try adding some chopped fresh chives, grated parmesan cheese, or some sautéed mushrooms to the casserole before baking.
- Garnish Away: It’s great to have a sprinkle of chopped fresh parsley and a few lemon slices to garnish the casserole before serving, especially if it’s for a special event or holiday!
How to Make Eggs Benedict Casserole Ahead
- To make this casserole ahead, you can follow the recipe up to the point of chilling it, but instead of putting it in the refrigerator overnight, put it in the freezer for up to three months!
- Keep in mind, you may have to bake it longer if it’s been frozen.
What goes well with this eggs benedict casserole? Pretty much everything! Here are some ideas for serving up a super satisfying meal.
- Fruit Salad: My Easy Fruit Salad with Honey Lime Dressing makes a beautiful and healthy side to this savory dish.
- Casserole Buddies: Sometimes it’s nice to have options, so I love making a pan of my Baked Denver Omelette alongside this casserole. It’s gluten-free, and pro tip: both casseroles go great with Hollandaise!
- Breakfast Bread: Another thing that goes well with this breakfast casserole is a sweet slice of breakfast bread. My favorite is my Pumpkin Swirl Bread, but this Iced Zucchini Banana Bread is a close second!
How to Store and Reheat Leftovers
It’s easy to store leftover eggs benedict casserole. You can do so in the fridge and reheat it in the oven!
- Store leftovers in an airtight container, and in the refrigerator for up to 2 days. It’s not recommended to freeze leftovers, as the texture may degrade.
- To reheat, place in the oven at 350˚ F until heated through.
Eggs Benedict Casserole
- Grease a 9×13 baking dish with butter or cooking spray.
- In the baking dish, arrange the English muffins, cut sides up, slightly overlapping each other.
- Place a Canadian bacon slice in between each English muffin. Set aside.
- In a separate bowl whisk together eggs, milk, garlic powder, onion powder, paprika, and nutmeg.
- Pour the egg mixture over the top of the English muffins; press down on the English muffins so that they are mostly covered with the egg mixture. It's okay if they're not all the way under.Cover the casserole dish with plastic wrap and aluminum foil, and refrigerate overnight, or for at least 4 hours.
- Preheat oven to 375˚F.
- Remove plastic cover and recover with foil.
- Bake for 30 minutes.
- Remove foil and continue to bake for 25 to 30 more minutes, or until casserole is set and tops of the muffins are lightly browned.
- Remove from oven.
- Let stand 10 minutes.
- Serve with Hollandaise sauce.