Eggs Benedict Casserole Bake

Eggs Benedict Casserole Bake makes breakfast or brunch extra special with almost zero fuss. Instead of poaching eggs one by one, you prep everything the night before and slide the dish into the oven in the morning. It delivers all the bright flavor and comfort of traditional Eggs Benedict in a warm, hearty bake. Every slice comes bubbling with Canadian bacon, soft English muffins, and creamy eggs, then gets finished off with a pour of tangy hollandaise. I fell in love with this dish after serving it to a big group for a holiday brunch — every plate was spotless.

The first time I shared this bake, I was amazed at how quickly it disappeared from the table. Now it is my go-to for cozy breakfasts, especially when guests stay over.

Ingredients

• Canadian bacon: Brings classic salty flavor; opt for thick-sliced for extra texture
• English muffins: Soak up the egg mixture and turn golden as they bake; use fresh, soft muffins
• Large eggs: Set the casserole and offer a creamy custard base; farm-fresh eggs preferred
• Whole milk: Adds richness and moisture
• Onion powder and garlic powder: Gives aromatic depth without overpowering the delicate egg flavor
• Paprika: Adds attractive color and gentle smokiness on top
• Hollandaise sauce: The finishing touch; use homemade or a quality store option
• Chopped parsley: Adds brightness and color; choose fresh leaves

Instructions

Prepare Your Dish:

Spray a large 9x13-inch baking dish thoroughly with non-stick spray to prevent sticking and ensure easy cleanup later

Layer Canadian Bacon and Muffins:

Spread half of the diced Canadian bacon across the bottom in a single layer then scatter half of the English muffin pieces over top. Repeat with the rest of the bacon and muffin pieces building tidy even layers

Mix Eggs and Seasonings:

In a mixing bowl whisk eggs whole milk onion powder salt garlic powder and black pepper until completely smooth and blended

Pour and Soak:

Pour the egg mixture over the casserole layers making sure every muffin piece gets some liquid

Refrigerate for Best Texture:

Cover and chill at least two hours or overnight to absorb custard and meld flavors

Bake to Perfection:

Heat oven to 375 degrees Fahrenheit. Remove the plastic sprinkle paprika on top and bake uncovered for 35 to 40 minutes until golden and set

Warm the Sauce:

While baking, gently heat the hollandaise until just warm and pourable but not boiling

Finish and Serve:

Let rest a few minutes. Drizzle with warm hollandaise and scatter chopped parsley just before serving

I am always amazed by the aroma when this is baking. My favorite part is watching the hollandaise mingle into warm nooks of the casserole. Once, my daughter surprised me by sneaking extra parsley on top because she calls it the breakfast confetti.

Storage and Leftover Tips

This casserole keeps well in the fridge up to three days. Cover airtight and reheat slices in the microwave or oven until warmed through. If you want to freeze it for another time, wait to add hollandaise until reheating. Wrap portions well to protect flavor and texture.

Easy Ingredient Swaps

Try swapping ham for Canadian bacon if you like a slightly sweeter bite. For a richer base, substitute some of the milk with half and half. Gluten-free English muffins work great if needed, just check they are fresh and sturdy.

Perfect Ways to Serve This

A fresh fruit salad or citrus wedges add brightness alongside the savory bake. Roasted potatoes or a simple green salad make it a rounded brunch spread. For a festive touch, serve mimosas or fresh-squeezed juice at the table.

The Story Behind This Recipe

Eggs Benedict always meant celebration at my grandma’s house, but she dreaded preparing each poached egg. This recipe was my answer for making memories without stress. Now our family gets to enjoy the same flavors together, sharing laughter around the table.

Adapting for Every Season

In spring, stir in chopped asparagus with the first layer. During winter, fold in smoked salmon or sautéed spinach for a cozy twist. In autumn, add roasted mushrooms or caramelized onions for earthy flavor.

A Few Extra Notes

Do not skip the chill time or the casserole will not set as neatly. Whisk eggs and milk until bubbles form for extra fluffiness. Layering evenly ensures no bites are dry or overly eggy.

What People Are Saying

Everyone from my neighbor’s toddlers to my picky brother-in-law has devoured this dish. Reviews always mention how it tastes just like the classic but without the restaurant fuss. I love hearing that it has become a holiday tradition for families new to Eggs Benedict.

Freezer Meal Conversion

If you want to prep this months ahead, assemble through pouring the egg mixture and cover tightly. Freeze before baking. Defrost in the fridge overnight, then bake as directed, adding a few extra minutes to account for the chill. Hold off on adding hollandaise until after baking for best texture and flavor.

A little love goes into every layer of this bake. Its the kind of breakfast I look forward to sharing especially on slow Sunday mornings when good company is the star.

Recipe Q&A

→ Can I use regular bacon instead of Canadian bacon?

Yes, regular bacon can be used, though Canadian bacon offers a leaner, meatier texture and flavor.

→ What type of bread works best?

English muffins are preferred for their texture, but sturdy sandwich bread can be substituted if needed.

→ How far in advance can I prepare the dish?

The casserole can be assembled the night before, covered, and baked the next morning for best texture.

→ Is homemade hollandaise necessary?

Homemade or quality store-bought hollandaise both work. Warm before drizzling for best results.

→ Can I freeze leftovers?

Leftovers can be refrigerated for 2-3 days or frozen without the sauce. Reheat and add hollandaise when serving.