There's nothing quite like the rich, buttery taste of Eggs Benedict to start the day, but let’s be honest—poaching eggs and making hollandaise sauce on a busy morning isn’t always realistic. That’s where this Easy Eggs Benedict Casserole comes in! It delivers all the classic flavors of the beloved brunch dish in a hassle-free, make-ahead format.

I first made this casserole for a weekend family gathering, and it was an instant hit. No one missed the traditional version, and I loved that I wasn’t stuck in the kitchen while everyone else was sipping mimosas. Now, it’s my go-to dish for holiday mornings, lazy Sundays, or whenever I want something impressive yet effortless.

Why You'll Love This Easy Eggs Benedict Casserole

This casserole takes everything you love about Eggs Benedict and turns it into a simple, oven-baked dish. No fussy egg poaching, no last-minute scrambling—just layer, bake, and enjoy!

First, it’s incredibly easy to make. You can prep it the night before, pop it in the fridge, and bake it in the morning. That means more time with your family and less time cooking.

It’s also great for feeding a crowd. Whether you're hosting brunch, celebrating a special occasion, or meal-prepping for the week, this recipe makes enough to serve six to eight people effortlessly.

Another reason to love it? It has all the classic flavors—toasty English muffins, savory Canadian bacon, rich eggs, and a creamy hollandaise sauce—without the stress of cooking each component separately.

And if you love versatility, you’re in luck! This recipe is easy to customize, whether you want to add veggies, swap proteins, or lighten it up with a few smart ingredient swaps.

Ingredients Notes

This casserole is made with a handful of simple ingredients, each playing an essential role in recreating the signature Eggs Benedict flavor.

English Muffins – The foundation of this dish! Their slightly chewy texture soaks up the egg mixture beautifully while still holding their structure. If you prefer, you can swap them for French bread or croissants for a twist.

Canadian Bacon – This lean, slightly smoky meat is a classic choice, but you can easily substitute cooked ham, crispy bacon, or even smoked salmon for a different spin.

Eggs – The heart of the dish! Since this is a baked casserole, the eggs create a soft, custard-like texture that binds everything together.

Milk & Heavy Cream – This combination gives the casserole a rich, velvety consistency. If you want to lighten it up, you can use half-and-half or even all milk, but the texture won’t be quite as creamy.

Hollandaise Sauce – A drizzle of warm hollandaise over the baked casserole brings the whole dish together. You can use homemade sauce or a good-quality store-bought version for convenience.

For equipment, you’ll need a 9x13-inch baking dish, a whisk, and a mixing bowl. If making homemade hollandaise, a blender or small saucepan will also come in handy.

How To Make This Easy Eggs Benedict Casserole

This recipe couldn’t be simpler! Just a few easy steps, and you’ll have a delicious, stress-free breakfast or brunch.

Start by prepping your English muffins and Canadian bacon. Cut the muffins into bite-sized cubes and chop the Canadian bacon into small pieces. Arrange them in a greased baking dish, making sure they’re evenly distributed.

Next, whisk together the egg mixture. In a large bowl, combine eggs, milk, heavy cream, Dijon mustard, salt, and black pepper. Pour this over the English muffin and bacon mixture, making sure everything is well-coated.

For the best results, cover and refrigerate the casserole overnight. This allows the flavors to meld and the bread to soak up all the eggy goodness. If you’re short on time, let it sit for at least 30 minutes before baking.

When ready to bake, preheat your oven to 375°F. Cover the dish with foil and bake for 30 minutes, then uncover and bake for another 15-20 minutes, or until the top is golden and the center is set.

While the casserole bakes, warm up your hollandaise sauce. If using a store-bought version, follow the package instructions. If making homemade, blend egg yolks, lemon juice, and melted butter until smooth, then season with salt and cayenne pepper.

Once the casserole is out of the oven, drizzle with warm hollandaise and garnish with fresh chives or parsley. Serve immediately and watch everyone dig in!

Storage Options

If you have leftovers (which isn’t likely!), they store beautifully for later.

For refrigeration, cover the casserole tightly or transfer portions to an airtight container. It will keep fresh in the fridge for up to 3 days.

For freezing, let the casserole cool completely before wrapping it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

To reheat, warm individual portions in the microwave for about 1 minute or cover and bake in a 325°F oven until heated through. If needed, add a fresh drizzle of hollandaise for extra moisture.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Whether you’re making it for dietary needs or just want to mix things up, here are some delicious variations:

Meat Swap – Not a fan of Canadian bacon? Try crispy bacon, breakfast sausage, diced ham, or smoked salmon for a different take.

Vegetarian Option – Skip the meat and add sautéed spinach, mushrooms, or roasted red peppers for a flavorful veggie-friendly version.

Gluten-Free Version – Use your favorite gluten-free bread instead of English muffins. The texture might be slightly different, but the flavors will still be amazing.

Lighter Version – Swap heavy cream for all milk, use turkey bacon, and opt for a lighter hollandaise (or a yogurt-based sauce) for a healthier twist.

Spicy Kick – Love a little heat? Add a pinch of cayenne to the egg mixture or top with sliced jalapeños before baking.

No matter how you customize it, this Easy Eggs Benedict Casserole is bound to become a brunch staple. It’s the perfect balance of convenience and indulgence—giving you all the flavor without the fuss. Try it once, and you’ll be making it again and again!