Eggs Benedict Casserole Delight

This Eggs Benedict Casserole is an easy way to enjoy the flavors of a classic brunch without standing over the stove. It turns a beloved dish into a crowd-pleasing casserole perfect for weekend gatherings or special occasions at home.

I first made this when we had a brunch potluck and everyone was thrilled. It felt like serving something fancy but with a fraction of the fuss.

Ingredients

• Cooking spray: to prevent sticking and ease cleanup
• English muffins: diced to soak up the egg mixture fresh or day-old muffins work well
• Canadian bacon: provides smoky meaty flavor opt for nitrate free if possible
• Large eggs: form the rich custard binding the casserole
• Milk: adds creaminess without heaviness whole milk is best but 2 percent works too
• Melted butter: deepens flavor and improves texture
• Ground mustard: adds a subtle tang that lifts the dish
• Onion powder and garlic powder: contribute savory undertones
• Fine salt: enhances overall taste
• Black pepper: for gentle heat
• Prepared hollandaise sauce: for that iconic Eggs Benedict finish choose a high-quality jar or pouch
• Optional fresh chives: add brightness and a pop of color
• Optional dash of paprika: offers a smoky touch and visual appeal

Instructions

Build The Base:

Spread half of the diced English muffins evenly in the greased 9×13 baking dish. Layer half of the diced Canadian bacon evenly over the muffins. Repeat these layers once more making sure the top layer is Canadian bacon.

Mix The Custard:

In a large mixing bowl, whisk together the eggs, milk, melted butter, ground mustard, onion powder, garlic powder, and salt until completely combined and slightly frothy.

Add The Custard:

Pour the egg mixture evenly over the layered muffins and Canadian bacon so it soaks throughout the casserole.

Bake Covered:

Cover the dish tightly with foil to trap steam and bake at 375 degrees Fahrenheit for 30 minutes. This initial baking lets the eggs start to set while keeping the casserole moist.

Bake Uncovered:

Remove the foil and continue baking for about 15 minutes until the center is fully set and the top slightly firm. The uncovered heat allows the top to firm up without drying out.

Cool Slightly:

Take the casserole out of the oven and let it rest for five minutes to allow slicing without it falling apart.

Heat The Hollandaise:

Warm the prepared hollandaise sauce gently in a saucepan over medium-low heat or in short microwave bursts stirring between. Avoid boiling to prevent the sauce from splitting.

Serve:

Cut the casserole into 8 pieces, drizzle each serving with the warm hollandaise sauce, and garnish with fresh chives or a dash of paprika if desired.

I love how the hollandaise sauce ties all the flavors together at the end. It reminds me of brunches at my grandmother’s house where every dish was made with care and a touch of elegance.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to four days. Warm gently in the microwave or oven covered with foil to prevent drying out. Avoid reheating hollandaise sauce mixed into the casserole instead warm sauce separately before serving.

Ingredient Swaps

Try turkey bacon or ham instead of Canadian bacon for variations on the savory layer. Use almond milk or oat milk as dairy alternatives but keep butter if possible for richness. Swap English muffins for sturdy bread like sourdough if preferred.

Serving Ideas

Pair with a fresh fruit salad or simple green salad tossed with lemon vinaigrette to balance richness. Add a side of roasted potatoes or sautéed asparagus to make it a full brunch spread.

Enjoy this effortless twist on a classic dish that brings comfort and elegance to your brunch table.

Frequently Asked Recipe Questions

→ Can I use regular bacon instead of Canadian bacon?

Yes, regular bacon can be used but it will make the dish slightly smokier and crisper. Reduce cooking time or pre-cook bacon to avoid excess greasiness.

→ Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole the night before, refrigerate, and bake it fresh the next morning, adding a few extra minutes to the cook time if chilled.

→ How do I prevent the hollandaise sauce from curdling when heating?

Gently warm the hollandaise over low heat or in short microwave intervals, stirring frequently to keep it smooth and creamy.

→ What can I use instead of English muffins?

Other sturdy breads like brioche or sourdough cubes can be substituted, but ensure they hold moisture well to absorb the egg mixture without becoming soggy.

→ Can I add vegetables to this casserole?

Yes, adding sautéed spinach, mushrooms, or roasted peppers enhances flavor and adds brightness without overpowering the core ingredients.