Eggs Benedict Casserole

Eggs Benedict casserole takes me back to a holiday morning when I wanted to serve something special without standing over the stove poaching eggs one by one because I had guests to entertain. I layered English muffins, crispy bacon, and fluffy eggs, then topped it with a creamy hollandaise sauce. The first bite was everything I love about classic eggs Benedict but in an easy, family-style dish.

Since then, I make this casserole often for brunch gatherings because it’s elegant, hearty, and simple to prepare ahead of time. The combination of savory bacon, rich sauce, and soft baked eggs makes it irresistible.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• English muffins – The base that soaks up all the flavors
• Eggs – Whisked to create a fluffy, baked custard layer
• Bacon – Adds a smoky, salty bite throughout
• Milk – Makes the egg mixture creamy and light
• Cheddar cheese – Melts into the casserole for extra richness
• Hollandaise sauce – The classic finishing touch for eggs Benedict
• Butter – Adds flavor and keeps the casserole moist
• Parsley – For a fresh garnish
• Tools You’ll Need
• Baking dish – To layer and bake the casserole
• Skillet – For cooking the bacon until crispy
• Mixing bowl – To whisk the eggs and milk together
• Whisk – Ensures the eggs are smooth and well mixed
• Oven – To bake the casserole to golden perfection
• Saucepan – For warming the hollandaise sauce

Instructions

Step 1

I start by preheating the oven to 375°F and greasing a baking dish.

Step 2

I cook the bacon in a skillet until crispy, then chop it into pieces.

Step 3

I tear the English muffins into chunks and spread them evenly in the baking dish.

Step 4

I whisk eggs, milk, and a pinch of salt and pepper, then pour the mixture over the muffins.

Step 5

I sprinkle cooked bacon and shredded cheddar cheese over the top.

Step 6

I bake for 30 to 35 minutes until the eggs are set and the top is golden.

Step 7

While the casserole bakes, I prepare the hollandaise sauce and keep it warm.

Step 8

I pour the warm hollandaise over the baked casserole, garnish with parsley, and serve hot.

Tips

I sometimes add sautéed spinach or asparagus for a veggie twist. For a make-ahead version, assemble the casserole the night before and bake in the morning. You can also use Canadian bacon for a traditional eggs Benedict flavor.

Ways to Serve

This casserole is perfect for brunch, holiday mornings, or when you want to impress guests with minimal effort. I love serving it with fresh fruit and a light salad on the side.

Frequently Asked Questions

Can I make eggs Benedict casserole ahead of time?

Yes, assemble the casserole, cover, and refrigerate overnight. Bake fresh when ready to serve.

Can I use store-bought hollandaise?

Absolutely, it saves time and still tastes delicious.

Can I freeze leftovers?

Yes, store portions in an airtight container, freeze, and reheat in the oven.

See You in the Kitchen

I hope you try this eggs Benedict casserole because it’s a luxurious yet easy way to enjoy a classic brunch favorite. Serve it up and watch it disappear quickly!

Happy Cooking!

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