There's nothing quite like the indulgence of Eggs Benedict, but making it from scratch on a busy morning can be a hassle. Enter this Easy Eggs Benedict Casserole—a stress-free way to enjoy the classic flavors of this beloved breakfast dish without the fuss.

I first discovered this recipe when I was hosting a brunch for friends and needed something that wouldn’t require me to stand over the stove flipping English muffins and poaching eggs. This casserole turned out to be the perfect solution—simple, delicious, and a guaranteed crowd-pleaser. Now, it’s a staple in my weekend breakfast rotation.

Why You'll Love This Easy Eggs Benedict Casserole

Get ready to fall in love with this effortless take on a brunch classic. Whether you're serving a crowd or just want to treat yourself, this dish has something for everyone.

First off, it’s incredibly easy to make. No need to stress about perfectly poaching eggs or whipping up hollandaise sauce on the spot—everything comes together in one baking dish.

Secondly, it’s a time-saver. You can prepare it the night before and simply pop it in the oven the next morning, making it ideal for holidays, brunch gatherings, or meal prep.

It also feeds a crowd. Instead of making individual servings, this casserole serves multiple people with minimal effort—perfect for when family or friends are over.

Finally, it’s packed with flavor. The combination of toasted English muffins, savory Canadian bacon, and creamy hollandaise sauce gives you all the deliciousness of classic Eggs Benedict in a much simpler form.

Ingredients Notes

The beauty of this Easy Eggs Benedict Casserole lies in its simple, yet flavorful ingredients. Each component works together to bring out the classic flavors of the original dish.

English muffins are the foundation of this casserole. They soak up the egg mixture beautifully while maintaining their signature texture. I recommend using fresh English muffins for the best results, but slightly stale ones work great too.

Canadian bacon adds the essential savory, slightly smoky flavor. If you don’t have Canadian bacon, you can substitute with ham or even crispy bacon for a different take on the dish.

Eggs and milk form the custard base that binds everything together. Whole milk works best for a creamy texture, but you can use half-and-half for a richer result.

Hollandaise sauce is the finishing touch that takes this casserole to the next level. You can make it from scratch or use a store-bought version to keep things extra simple.

You’ll also need a baking dish and some aluminum foil to help the casserole cook evenly without drying out.

How To Make This Easy Eggs Benedict Casserole

Creating this casserole is simple, and the best part? You can prepare it ahead of time for an effortless breakfast.

Start by prepping the English muffins. Cut them into bite-sized cubes and toast them slightly in the oven to enhance their texture. This helps them hold up better when mixed with the egg custard.

Next, layer the Canadian bacon and English muffins in a greased baking dish. Spread them out evenly to ensure every bite has a perfect balance of flavors.

In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the English muffins and bacon, ensuring everything gets well soaked. Cover the dish and let it sit in the fridge for at least an hour (or overnight for even better flavor absorption).

When you're ready to bake, preheat the oven to 375°F and bake the casserole, covered, for about 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the top is golden and the center is set.

Meanwhile, prepare the hollandaise sauce. If using store-bought sauce, simply warm it up. If making from scratch, whisk egg yolks with lemon juice over a double boiler, slowly drizzling in melted butter while whisking until thick and creamy.

Once the casserole is done, drizzle it generously with hollandaise sauce before serving. Garnish with fresh chives or parsley for an extra pop of color and flavor.

Storage Options

This casserole is just as delicious the next day! If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

To reheat, simply pop a portion in the microwave for about 1-2 minutes, or warm it in the oven at 350°F for 10-15 minutes to retain its texture.

Unfortunately, this dish doesn’t freeze well due to the custard-like texture, so it’s best enjoyed fresh or within a few days of making it.

Variations and Substitutions

One of the best things about this recipe is its versatility! You can easily switch things up to match your tastes or dietary needs.

For a meat-free version, swap the Canadian bacon for sautéed spinach or mushrooms. The savory depth of mushrooms pairs beautifully with the creamy hollandaise.

If you love spice, add a pinch of cayenne pepper to the egg mixture or drizzle some sriracha over the finished casserole for an extra kick.

Want a richer dish? Swap out the milk for half-and-half or add a handful of shredded cheese to the egg mixture for an extra creamy texture.

You can even experiment with different breads. While English muffins are traditional, croissants or sourdough chunks can add a unique twist to the recipe.

No matter how you customize it, this Easy Eggs Benedict Casserole is sure to become a favorite in your breakfast lineup. Try it out and enjoy the perfect balance of ease and indulgence!