Eggs Benedict Casserole

Transform your brunch game with this irresistible Eggs Benedict Casserole—a brilliantly simple twist on the classic dish that's perfect for feeding a crowd. Featuring layers of buttery English muffin cubes, smoky Canadian bacon, and a rich, custardy egg mixture, this casserole bakes to golden perfection in just under an hour. The pièce de résistance? A velvety homemade hollandaise sauce drizzled over the top, adding that signature creamy, tangy finish. Prep it the night before for stress-free entertaining, and serve it fresh out of the oven, garnished with a sprinkle of parsley. Whether it's a holiday celebration, weekend brunch, or special occasion, this make-ahead Eggs Benedict Casserole delivers all the flavor of traditional eggs Benedict—without the hassle. Keywords: eggs Benedict casserole, brunch recipes, make-ahead breakfast, hollandaise sauce, crowd-pleasing casseroles.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 6 pieces English muffins
• 12 slices Canadian bacon
• 10 large Eggs
• 2.5 cups Whole milk
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.5 cup Butter
• 2 tablespoons Lemon juice
• 3 large Egg yolks
• 1 pinch Cayenne pepper
• 2 tablespoons Fresh parsley (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

Cut the English muffins into 1-inch cubes and spread half of them evenly in the bottom of the prepared baking dish.

Step 3

Place 6 slices of Canadian bacon over the layer of English muffin cubes. Repeat with the remaining half of the English muffin cubes and top with the remaining 6 slices of Canadian bacon.

Step 4

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and paprika until fully combined.

Step 5

Pour the egg mixture evenly over the layers in the baking dish, ensuring the entire casserole is coated. Cover the dish tightly with aluminum foil and refrigerate for at least 1 hour or overnight for the best results.

Step 6

Once ready to bake, remove the casserole from the refrigerator and allow it to sit at room temperature for 15 minutes while preheating the oven to 375°F (190°C).

Step 7

Bake the casserole, covered with foil, for 35 minutes. Then uncover and bake for an additional 15 minutes, or until the center is set and the top is golden brown.

Step 8

While the casserole is baking, prepare the hollandaise sauce. Melt the butter in a small saucepan over medium heat until it is hot and bubbly but not browned.

Step 9

In a blender, combine the egg yolks, lemon juice, and cayenne pepper. Blend on high speed for 10 seconds.

Step 10

With the blender running on low speed, slowly drizzle the melted butter into the egg yolk mixture until the sauce thickens and becomes creamy.

Step 11

Taste and adjust the hollandaise sauce with additional salt or lemon juice as desired. Keep the sauce warm until ready to serve.

Step 12

Once the casserole is finished baking, remove it from the oven and let it rest for 5 minutes. Drizzle the hollandaise sauce over the top or serve it on the side.

Step 13

Garnish with freshly chopped parsley if desired and serve warm. Enjoy!

Nutrition Facts

Serving size	2392.9 grams (2392.9g)

Amount per serving	% Daily Value*
Calories	4566

Total Fat 281.60g	361%
Saturated Fat 136.70g	683%
Polyunsaturated Fat 4.80g
Cholesterol 3175mg	1058%
Sodium 8835mg	384%
Total Carbohydrate 300.40g	109%
Dietary Fiber 25.10g	90%
Total Sugars 72.30g
Protein 188.40g	377%

Vitamin D 773IU	3867%
Calcium 1273mg	98%
Iron 29mg	159%
Potassium 4528mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 16.8%

Carbs: 26.8%