Hearty Eggs Benedict Casserole

Last Sunday morning, I woke up to the gentle sunlight streaming through my Austin apartment window, with Chili curled up at my feet and my little brother still snuggled in bed. I had a craving for something rich, comforting, and a little indulgent—but I didn’t want to spend hours flipping individual eggs or fussing over hollandaise.

That’s when I remembered a recipe I had seen years ago for a baked Eggs Benedict casserole. I imagined layers of toasted English muffins, savory Canadian bacon, and a creamy custard baked to golden perfection.

I grabbed my favorite 9×13-inch baking dish, popped on some jazz music, and started gathering ingredients. As I whisked the eggs and milk together, I thought about how much I love cooking for moments like this—the smells filling the kitchen, the sizzle of buttered muffins, and the anticipation of cutting into something warm and gooey.

Drizzling hollandaise over the top before sliding the dish into the oven made me feel like a chef in a fancy brunch café, yet it was all happening in my cozy home.

By the time it finished baking, the apartment smelled heavenly. The top was lightly golden, the eggs perfectly set, and the hollandaise added that luscious creaminess that makes every bite special. Serving it with a sprinkle of fresh herbs made the dish feel bright and inviting.

Short Description

Hearty Eggs Benedict Casserole is a baked breakfast dish layering English muffins, Canadian bacon, and a rich custard topped with hollandaise sauce, perfect for a cozy brunch or special occasion.

Key Ingredients

• 6–8 English muffins
• 8 ounces Canadian bacon or thinly sliced ham
• 8 large eggs
• 2 cups whole milk
• 1 cup hollandaise sauce (homemade or store-bought)
• Fresh herbs (chives or parsley) for garnish
• Salt and freshly ground black pepper to taste

Tools Needed

• 9×13-inch baking dish
• Whisk and mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Oven mitts
• Spatula or serving spoon

Cooking Instructions

Step 1: Preheat and Prepare the Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray to prevent sticking. Toast the English muffins until golden brown and cut them in halves.

Step 2: Layer Muffins and Bacon
Arrange half of the toasted muffin halves in the bottom of the baking dish. Evenly layer the Canadian bacon on top, creating a solid, savory base.

Step 3: Whisk the Custard
In a medium bowl, whisk together 8 eggs, 2 cups whole milk, and a pinch of salt and freshly ground black pepper until smooth and slightly frothy. Pour this mixture evenly over the muffins and bacon, ensuring all pieces are soaked.

Step 4: Add Hollandaise and Bake
Drizzle 1 cup of hollandaise sauce evenly over the top. Place the dish in the preheated oven and bake for 30–40 minutes until the custard is set and the edges are lightly golden. A toothpick inserted in the center should come out clean.

Step 5: Rest and Garnish
Remove the casserole from the oven and let it rest for 10 minutes. This helps it set fully and makes slicing easier. Sprinkle fresh herbs like chives or parsley over the top for a vibrant, fresh touch.

Step 6: Slice and Serve
Cut into squares or rectangles and serve warm, enjoying the creamy, savory layers of muffin, bacon, and custard with each bite.

Why You’ll Love This Recipe

Saves time compared to making individual Eggs Benedict

Perfect for brunch gatherings or weekend indulgence

Creamy, savory, and satisfying

Easy to prep ahead of time and bake when ready

Flexible with protein options: ham, bacon, or smoked salmon

Mistakes to Avoid & Solutions

Hollandaise separating: Use fresh or properly emulsified sauce; drizzle just before baking.

Custard not setting: Ensure eggs and milk are well whisked, and bake long enough; check with a toothpick.

Soggy muffins: Toast muffins thoroughly to prevent them from becoming mushy under the custard.

Overbrowned top: If hollandaise darkens too quickly, cover loosely with foil for the last 10 minutes of baking.

Uneven layering: Distribute muffins and bacon evenly to prevent dry or overly moist spots.

Serving and Pairing Suggestions

Works beautifully on a buffet table for gatherings

Serve family-style on a large platter with fresh herbs

Pair with a light green salad, roasted tomatoes, or crispy breakfast potatoes

Ideal for brunch with mimosas or freshly squeezed orange juice

Storage and Reheating Tips

Hollandaise may be reheated gently on the stovetop or served cold as a creamy topping

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat slices in a 325°F oven for 10–15 minutes or in a microwave on medium power to avoid rubbery eggs

FAQs

1. Can I make this ahead of time?
Yes, assemble the casserole and refrigerate overnight. Bake in the morning, adding a few extra minutes to ensure it’s heated through.

2. Can I use a different type of bread?
Yes, brioche or sourdough works well for a richer flavor.

3. Can I substitute the Canadian bacon?
Ham, smoked salmon, or turkey bacon can be used. Adjust cooking time if needed.

4. Can I make it dairy-free?
Use plant-based milk and a vegan hollandaise sauce. Toast the muffins without butter or use a dairy-free alternative.

5. How do I prevent the custard from curdling?
Whisk eggs and milk thoroughly, avoid very high oven temperatures, and bake gently at 350°F.

Tips & Tricks

Use freshly toasted muffins for better texture

Drizzle hollandaise just before baking to maintain creaminess

Add a pinch of nutmeg to the custard for subtle warmth

Cut the casserole into individual portions for easy serving

Recipe Variations

Smoked Salmon Benedict Casserole: Swap Canadian bacon for 8 ounces smoked salmon. Reduce salt in the custard to balance flavors. Top with capers before serving.

Veggie Lovers’ Version: Layer sautéed spinach, mushrooms, and tomatoes between muffins. Omit bacon for a vegetarian-friendly casserole.

Cheesy Hollandaise Twist: Mix ½ cup grated Gruyère or cheddar into the custard for a rich, savory depth.

Final Thoughts

This Hearty Eggs Benedict Casserole is indulgent but not fussy, rich in flavor but simple to prepare. The fresh herbs at the end add a pop of color and brightness that lifts the richness. It’s a dish that feels celebratory yet comforting—perfect for slow weekend mornings or special occasions.

I find myself coming back to this recipe again and again, tweaking it slightly each time to match my mood and ingredients on hand. It’s become a staple in my kitchen and one I know will impress anyone lucky enough to share it with me.