There's nothing quite like the indulgent combination of rich hollandaise sauce, savory Canadian bacon, and perfectly toasted English muffins. But making traditional Eggs Benedict for a crowd? That’s a challenge! Enter this Easy Eggs Benedict Casserole—all the flavors you love in a hassle-free, make-ahead dish.

I first discovered this recipe while hosting a holiday brunch. I needed something elegant yet effortless, and this casserole was the perfect solution. With minimal prep the night before, I was free to enjoy coffee and conversation while the oven did the work. Whether you're feeding family on Christmas morning or just craving a luxurious breakfast without the fuss, this recipe is a winner.
Why You'll Love This Easy Eggs Benedict Casserole
If you adore classic Eggs Benedict but dread the assembly, this casserole is about to be your new favorite breakfast dish.
First, it's incredibly easy to prepare. Instead of poaching eggs one by one, you simply whisk them together and pour over toasted English muffins and ham. No stress, no fuss.
It’s also perfect for meal prep. Assemble everything the night before, refrigerate, and pop it in the oven the next morning. It’s an ideal option for busy mornings, holiday gatherings, or brunch with friends.
Not only is it budget-friendly, but it’s also easy to customize. You can swap the ham for crispy bacon, smoked salmon, or even sautéed spinach for a vegetarian twist.
Finally, let's talk about that hollandaise sauce. Drizzled over the warm, baked casserole, it ties everything together with its creamy, buttery goodness.
Ingredients Notes

The beauty of this casserole lies in its simple yet flavorful ingredients. Each one plays a crucial role in achieving that classic Eggs Benedict taste.
English muffins are the foundation of the dish. They toast up beautifully in the oven, soaking up the egg mixture while still maintaining some texture. Be sure to cut them into bite-sized pieces for even distribution.
Canadian bacon adds the signature savory, smoky flavor. You can also use diced ham, crispy bacon, or smoked salmon for a different twist. If using regular ham, choose a high-quality variety for the best taste.
The egg mixture is the key to making this casserole taste just like traditional Eggs Benedict. A blend of eggs, milk, and a touch of seasoning ensures everything bakes up fluffy and flavorful.
Of course, no Eggs Benedict-inspired dish is complete without hollandaise sauce. You can make it from scratch with egg yolks, lemon juice, and butter, or take a shortcut with a store-bought mix—both work beautifully!
You'll also need a baking dish and a whisk for easy mixing. If prepping ahead, a casserole dish with a lid or foil covering will help keep everything fresh overnight.
How To Make This Easy Eggs Benedict Casserole

Making this dish is as simple as layering, whisking, and baking. Here’s how it comes together.
Start by preheating your oven to 350°F. While the oven heats, lightly grease a 9x13-inch baking dish. This prevents sticking and makes cleanup a breeze.
Cut the English muffins into bite-sized pieces and spread them evenly in the baking dish. They will form the delicious, toasty base of the casserole. Next, sprinkle the diced Canadian bacon evenly over the muffin pieces so every bite has that signature salty flavor.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture over the muffin and ham layers, ensuring everything is evenly soaked. Let it sit for a few minutes to allow the flavors to meld.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 15-20 minutes until the eggs are fully set and the top is lightly golden.
While the casserole bakes, prepare the hollandaise sauce according to package instructions or your favorite homemade recipe. Once the casserole is out of the oven, drizzle the warm hollandaise sauce generously over the top before serving.
Storage Options
Got leftovers? This casserole stores beautifully, making it a great meal-prep option.
For refrigeration, let the casserole cool completely, then cover and store it in the fridge for up to 3 days. Reheat in the oven at 300°F for about 10-15 minutes or microwave individual portions for a quicker option.
If you’d like to freeze it, wrap the fully cooled casserole tightly in plastic wrap and then in foil. It will keep for up to 2 months. To reheat, let it thaw overnight in the fridge before warming in the oven at 325°F.
Variations and Substitutions
This casserole is versatile and can easily be tailored to your taste preferences!
Want to make it vegetarian? Swap the Canadian bacon for sautéed spinach, mushrooms, or roasted red peppers.
For a seafood twist, replace the ham with smoked salmon or lump crab meat. The hollandaise sauce complements seafood beautifully!
Prefer a bit of spice? Add a pinch of cayenne pepper to the egg mixture or sprinkle some red pepper flakes on top before serving.
For a richer flavor, mix shredded cheese (like Swiss or Gruyère) into the egg mixture before baking. The melted cheese adds another layer of indulgence.
However you make it, this Easy Eggs Benedict Casserole is sure to be a crowd-pleaser. Give it a try and enjoy a stress-free, gourmet-style breakfast any day of the week!
PrintEasy Eggs Benedict Casserole Recipe
This Easy Eggs Benedict Casserole is a hassle-free way to enjoy the classic breakfast favorite. Made with English muffins, eggs, ham, and topped with rich hollandaise sauce, this baked casserole is perfect for brunch, holidays, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 English muffins, cubed
- 2 cups cooked ham, diced
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- 1 cup shredded cheese (optional)
- 1 packet hollandaise sauce mix (or homemade)
- ½ cup unsalted butter
- 2 tablespoons lemon juice
- 2 egg yolks
Instructions
- Grease a 9x13-inch baking dish and spread the cubed English muffins evenly.
- Sprinkle diced ham over the muffins.
- In a large bowl, whisk eggs, milk, salt, pepper, onion powder, garlic powder, Dijon mustard, and paprika.
- Pour the egg mixture over the bread and ham, pressing gently to soak. Cover and refrigerate overnight or for at least 2 hours.
- Preheat oven to 375°F (190°C).
- Bake uncovered for 35–40 minutes or until golden and set in the center.
- Prepare hollandaise sauce: Whisk egg yolks, lemon juice, and melted butter over low heat until thickened.
- Drizzle hollandaise sauce over the baked casserole before serving.
Notes
- For a make-ahead option, assemble the casserole the night before and bake fresh in the morning.
- Add a pinch of cayenne pepper for extra heat.
- Use Canadian bacon instead of ham for a traditional Eggs Benedict flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
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