Eggs Benedict Casserole
by Sommer Collier — on Dec 3, 2025 This eggs Benedict breakfast casserole recipe is one of my favorites for when I want to impress a crowd, but with barely any effort. I make it ahead overnight with English muffins and slices of Canadian bacon, then pop it in the oven and pair it with a quick and easy blender hollandaise sauce for that classic eggs Benny taste!
My family eats a lot of eggs for breakfast. Like, a lot. These protein powerhouses are nutritious, tasty and super versatile, and I love ’em just about any which way they are prepared… EXCEPT for eggs Benedict. Because while I am crazy for a good lemony hollandaise sauce, I’m just not one for the typical poached egg on top of ham and English muffins. But the rest of the fam are big fans of the classic recipe, especially at holidays. So I took some inspiration from my fluffy egg strata recipe, a make ahead breakfast casserole loaded with bread, eggs and cheese, and created a fabulous eggs Benedict casserole with a wonderfully simple but delicious blender hollandaise to boot. Now this casserole is literally the only way that I like to eat eggs Benedict, and everyone agrees it’s a winner!
Sommer’s Recipe Highlights
Not Your Average Breakfast Casserole – Eggs Benedict is usually one of the priciest brunch items on restaurant menus. This casserole has the oooh appeal of a fancy dish, however, it is surprisingly simple to make with basic ingredients like English muffins and Canadian bacon. A drizzle of homemade hollandaise sauce on each serving adds that special restaurant-quality touch!
Easiest Hollandaise Sauce Recipe – You might be thinking uh-oh when homemade hollandaise is mentioned, as this luscious lemon sauce is notoriously tricky to make. But my blender hollandaise recipe takes away any intimidation, and makes it easy to whip up without straining your wrist trying to whisk the sauce by hand.
Make Ahead Magic – While the flavors are extraordinary, this recipe has the make-ahead brilliance that you’ve come to know and love in a solid breakfast casserole. I prep and assemble the eggs Benedict casserole the night before Christmas or Easter, let it sit in the fridge overnight, then bake and blend up the hollandaise sauce when ready to serve.
Key Ingredients and Tips
- English muffins – I typically use classic Thomas’ English Muffins to make eggs Benedict. But feel free to use any brand and type you want, like whole wheat or sourdough.
- Canadian bacon slices – Canadian bacon is cut from the loin, so it’s more lean and juicy than crispy American bacon. This makes it ideal for layering with fluffy eggs and muffins to keep a pleasantly soft mouthfeel.
- Heavy cream and milk – I’m using both rich cream, and “lighter” whole or 2% milk, to make an eggy base that is rich without feeling too heavy.
- Spices – After much testing, I’ve nailed the best combination of spices to give this eggy casserole depth of flavor. It includes salt and white pepper (not as punchy as black pepper), ground mustard, paprika, and garlic powder.
- Hollandaise sauce – Although hollandaise sauce is considered elegant, you might be surprised to learn it’s made with only egg yolks, lemon juice, Dijon mustard, butter, salt, and a pinch of cayenne pepper. (Yes, you can leave out the cayenne if you’re not a fan!)
- Chives – I like to sprinkle some chopped chives onto individual servings before drizzling on the hollandaise. The bit of fresh flavor helps break up the richness of the eggs Benedict breakfast casserole.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I get the oven preheating to 375 degrees F while I handle other prep tasks, like greasing a 9 x 13-inch baking dish and cutting the English muffins and Canadian bacon pieces into quarters.
Combine the Egg Mixture – Next, I whisk together the eggs, heavy cream, milk, and spices in a large measuring pitcher. You can also do this in a mixing bowl; I just find it easier to pour from a pitcher.
Assemble and Bake – First, the pieces of English muffin go into the baking dish, followed by the Canadian bacon quarters on top. I pour the egg mixture evenly over the whole thing, making sure that every bit of muffin is saturated.
Pro Tip – If you want to make this eggs Benedict breakfast casserole ahead as an overnight recipe, or prep just a few hours in advance, cover and chill the dish in the refrigerator until ready to use. Otherwise, into the oven it goes!
Bake – I cover the dish loosely with a piece of aluminum foil, just to keep it from browning too much on top. (Don’t press it down to seal, or steam will get trapped and make the casserole soggy.) I bake it for 40 minutes with the foil on, then remove the foil and bake the casserole for another 15 to 20 minutes. I know it’s done when the top is golden, slightly browned, and crisp.
Make the Hollandaise Sauce – It only takes a few minutes to make a fabulous hollandaise sauce in the blender. I usually whip it up right after the eggs Benedict casserole comes out of the oven, while the dish cools slightly before slicing.
Start by melting the butter, but don’t let it get too hot. Set that aside and add the egg yolks, lemon juice, spices, and Dijon mustard to the blender jar. I cover the jar and turn the blender on medium speed, open the vent lid, and slowly drizzle in the melted butter. If you’re doing it right, the liquid will emulsify and turn into a light yellow, creamy sauce.
Expert Tips
The hollandaise sauce is super easy and practically foolproof to make in a blender, but you want to be sure you get the consistency just right. Here are a few tips I’ve learned from testing this recipe over the last several years:
- I stop the blender as soon as all of the melted butter has been incorporated, and use a spoon to test the consistency and taste. If it is a bit too thin, I purée it on high for another 20-30 seconds to thicken it up slightly.
- If it’s too thick, blend the sauce on medium and drizzle in a bit of warm water, only like a teaspoon at a time, or more lemon juice, if you want extra lemony flavor.
- Use the hollandaise right after blending. This sauce is a delight, but can be temperamental and seize up as it sits out.
Serving Suggestions
This casserole is almost a complete meal on its own. You’ve got eggs, bread, meat, and dairy all in one dish! But I do like to fill out the food pyramid with some fresh fruit, just whatever is in season piled in a pretty bowl.
To cut through the richness and add even more fruit, I highly suggest pairing this eggs Benedict casserole recipe with a fresh orange juice mimosa or a classic bloody Mary with clamato or tomato juice. Gotta get in those vitamins, people!
Frequently Asked Questions
Technically, when the internal temperature reaches 160–165°F it’s ready to go, so you can test it with a cooking thermometer. But the easiest way to tell is by giving the dish a gentle shake – the center should be firm with no jiggling!
Absolutely! This is a make-ahead breakfast dream come true. You can easily assemble it the night before and cover tightly with foil or plastic wrap. Then keep in the fridge until ready to bake.
We only need the yolks to make the hollandaise sauce, but don’t toss those egg whites! I save them in the fridge for a day or two and use them later to make an omelette or egg white frittata recipe.
Yes, the sauce is not cooked, and therefore, the sauce does contain raw egg. As with all raw egg and dairy products, anyone pregnant or sensitive to raw egg should consult a physician before eating.
Storing and Reheating
Store leftover casserole in the fridge for up to 2 days or so. But I do not recommend trying to store any leftover hollandaise sauce, so go ahead and enjoy all of that day-of. Reheating hollandaise can be super tricky, but it’s easy to make. I usually just wind up making a fresh batch regardless.
If reheating leftovers in the original baking pan, bake for about 20 minutes at 325°F in the oven. If microwaving, heat individual slices at 50% power in 1-minute intervals until fully heated.
Remember, only add the fresh hollandaise on top after it’s been reheated!
More Easy Breakfast Recipes
Eggs Benedict Casserole
Video
Ingredients
For the Eggs Benedict Casserole –
- 10 english muffins
- 12 ounces Canadian bacon slices
- 12 large eggs
- 2 cups heavy cream
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ¼ cup fresh chopped chive
For the Blender Hollandaise Sauce –
- 4 large egg yolks
- 1 ½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 cup melted butter
Instructions
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish and set aside.
- Separate the tops and bottoms of the English muffins, then cut all the English muffins into quarters. Cut the Canadian bacon slices into quarters as well.
- In a large bowl or measuring pitcher, combine the eggs, heavy cream, milk, salt, ground mustard, paprika, garlic powder, and white pepper. Whisk well until smooth.
- To layer, place half of the English muffin pieces evenly in the baking dish. Top with half of the Canadian bacon pieces. Then add a second layer of English muffin pieces topped by a second layer of Canadian bacon pieces. *It may seem like there’s too much Canadian bacon in the dish, but it won’t seem like that after it is baked.
- Pour the egg and cream mixture evenly over the top of the casserole. If making ahead, cover and chill the casserole dish until ready to use. Otherwise, off to the oven.
- Cover the top of the dish loosely with foil and bake for 40 minutes. Then remove the foil and continue to bake for another 15 to 20 minutes, until the edges are golden and the center is puffed.
- For the Blender Hollandaise Sauce: While the casserole is baking, place four large egg yolks in the blender. Add in fresh lemon juice, Dijon mustard, a pinch of salt, and a pinch of cayenne pepper. Purée until very smooth. (Save the egg whites for later use.)
- Then turn the blender on medium speed, and open the vent in the lid. Slowly drizzle the melted butter into the egg mixture. A slow stream of fat into the blending eggs will emulsify the eggs creating a rich silky texture and light yellow color.
- Once all the butter is incorporated into the sauce, test for consistency. If it seems too thin, purée on high for another 20 to 30 seconds.
- Once the eggs Benedict casserole comes out of the oven cut it into large squares. Serve each piece with a drizzle of hollandaise and sprinkling a fresh chopped chives.
