Eggs Benedict Casserole for breakfast
Eggs Benedict Casserole for breakfast is a tasty twist on the classic brunch favorite. It combines layers of English muffins, eggs, ham, and a creamy hollandaise-like sauce all baked together…
By Ava
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Reading time: 7 min
Tip: save now, make later.
Eggs Benedict Casserole for breakfast is a tasty twist on the classic brunch favorite. It combines layers of English muffins, eggs, ham, and a creamy hollandaise-like sauce all baked together until golden and bubbly. The result is a warm, comforting dish that captures all the best flavors and textures of traditional Eggs Benedict without the hassle of poaching eggs one by one.
I love making this casserole when I have family or friends over because it’s super easy to prepare ahead of time. In the morning, I just pop it in the oven while everyone wakes up and gets coffee. It’s one of those recipes that feels special but really cuts down on stress, which is a win in my book. Plus, the cheesy, creamy sauce always gets a thumbs-up from everyone at the table.
My favorite way to serve it is with a simple green salad or some fresh fruit on the side to balance out all the richness. Breakfast never feels boring with this casserole on the table, and it’s a crowd-pleaser that’s perfect for holidays or lazy weekend mornings. I’m pretty sure once you try it, this will become a go-to breakfast dish in your house too!
Key Ingredients & Substitutions
English Muffins: Using day-old English muffins helps them soak up the egg mixture without turning mushy. If you don’t have English muffins, try sturdy bread like sourdough or a crusty white bread.
Eggs: Eggs are the star here. Fresh eggs make the best poached or baked eggs for the topping. For a quicker option, you can use pre-cooked or scrambled eggs inside the casserole.
Canadian Bacon or Ham: This adds that classic savory flavor. Turkey bacon or cooked sausage can be good substitutes if you prefer a different protein or want a leaner option.
Bacon: Crispy bacon on top adds texture and extra flavor. For a smoky twist, you can swap with pancetta or omit for a lighter dish.
Hollandaise Sauce: This creamy, tangy sauce ties the whole dish together. If you’re short on time, store-bought hollandaise or a quick mustard-mayo sauce can work as a shortcut.
How Do I Make Smooth and Stable Hollandaise Sauce?
Making hollandaise can feel tricky because it involves gently cooking egg yolks without scrambling them.
- Use a double boiler or heatproof bowl over simmering water.
- Whisk egg yolks and lemon juice constantly until thicker and light-colored.
- Slowly drizzle in warm melted butter while whisking nonstop to prevent the eggs from cooking too fast.
- Remove from heat as soon as it thickens to a creamy texture.
If the sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. Keep it warm but avoid high heat to prevent curdling.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to hold all the layers and cook evenly.
- Mixing bowls – for whisking eggs and preparing the hollandaise sauce separately.
- Whisk – essential for blending eggs smoothly and making the hollandaise sauce without lumps.
- Heatproof bowl and saucepan – to create a double boiler for gently cooking the hollandaise sauce.
- Wooden spoon or spatula – helps fold ingredients and transfer the mixture into the baking dish easily.
Flavor Variations & Add-Ins
- Swap Canadian bacon with smoked salmon – adds a mild smoky flavor and fishy twist, great for a brunch upgrade.
- Add sautéed spinach or fresh asparagus – brings a fresh, green note and some crunch to the creamy casserole.
- Use pepper jack or Swiss cheese instead of cheddar – changes the flavor profile with a little spice or nuttiness.
- Mix in chopped chives or dill – adds a light herbal brightness that complements the rich hollandaise sauce.
Eggs Benedict Casserole for Breakfast
Ingredients You’ll Need:
Main Casserole:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 8 to 10 slices of day-old English muffins, cut into cubes
- 8 slices Canadian bacon or ham, chopped
- 6 slices bacon, cooked and crumbled
- Salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese (optional)
- Fresh parsley, chopped, for garnish
Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted and warm
- Pinch of salt
- Pinch of cayenne pepper or hot sauce (optional)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the casserole and the hollandaise sauce, then bake the base casserole for 30-35 minutes. After adding fresh eggs and bacon on top, bake an additional 10-15 minutes. In total, expect around 60 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This will make sure your casserole doesn’t stick and bakes evenly.
2. Mix the Egg Base:
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until everything is well combined and smooth.
3. Assemble the Casserole:
Spread the cubed English muffins evenly in the baking dish. Sprinkle chopped Canadian bacon (or ham) over the bread. If you want, add shredded cheddar cheese on top. Pour the egg mixture over all, pressing gently to make sure the bread soaks it up.
4. Bake the Base:
Place the dish uncovered in the oven and bake for about 30-35 minutes, or until the eggs are mostly set but still a little jiggly in the center.
5. Make the Hollandaise Sauce:
Whisk egg yolks and lemon juice in a heatproof bowl until light and slightly thickened. Set the bowl over simmering water (make sure water doesn’t touch the bowl). Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and creamy. Remove from heat, and add salt and a little cayenne or hot sauce if you like. Keep warm.
6. Add Eggs and Bacon Topping:
Take the casserole out of the oven. Make 4 shallow spots and crack an egg into each. Sprinkle the crumbled cooked bacon on top. (Alternatively, you can add warm poached eggs after baking.)
7. Finish Baking:
Return the casserole to the oven and bake for another 10-15 minutes, until the top eggs are cooked the way you like.
8. Serve with Hollandaise and Garnish:
Drizzle warm hollandaise sauce over the eggs. Garnish with chopped fresh parsley. Serve immediately, maybe with some fresh fruit or a light salad on the side.
9. Enjoy Your Delicious Breakfast!
This comforting casserole captures all the yummy flavors of traditional Eggs Benedict, simplified into one easy bake. It’s perfect for special brunches or a cozy weekend morning.
Can I Use Frozen English Muffins for This Casserole?
Yes, you can! Just thaw them completely and let them dry out a bit if possible, so they soak up the egg mixture better without becoming too soggy.
Can I Make This Eggs Benedict Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it as directed, adding the eggs and bacon topping halfway through baking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if needed to keep it moist.
What Can I Substitute for Hollandaise Sauce?
If you’re short on time or ingredients, try using a quick homemade sauce with mayonnaise, lemon juice, and a bit of mustard or a quality store-bought hollandaise as a shortcut.