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Eggs Benedict Casserole – the perfect breakfast dish made with English muffins, Canadian bacon, eggs and more. It’s perfect for weekends and holidays.
We have lots of breakfast casserole recipes, some sweet, and some savory. This eggs benedict casserole is one of our favorite savory casseroles, along with biscuit egg casserole and breakfast strata.
Classic Dish in Casserole Form
Breakfast is our favorite!! There are so many delicious recipes, and we love to enjoy them for dinner too. It’s mostly because there are several simple recipes the kids love (French Toast, German Pancakes, Swedish Pancakes, etc.) that we don’t have time to make during the school week.
Fortunately, we have the weekend and holidays to enjoy delicious breakfast recipes like today’s Egg Benedict Casserole, which is a casserole version of the classic dish (a thick slice of Canadian bacon on an English muffin followed by a poached egg and often toped with hollandaise sauce).
If you are huge fan of Eggs Benedict like I am, then you must try this casserole. It’s simple, delicious and very flavorful. It can be served with or without hollandaise sauce – great either way.
How to Make + FAQ
LAYER. Place half of the Canadian bacon in a greased 9×13 dish. Add English muffin pieces on top. Top with the rest of the bacon.
EGGS. In a medium bowl whisk eggs and milk. Mix well and pour over the top. Refrigerate for at least 1-2 hours.
BAKING. Preheat oven to 375. Sprinkle paprika on top of the casserole, cover and bake for 30-35 minutes. Uncover and bake an additional 10-15 minutes.
SAUCE. In a small pot, whisk egg yolks, cream, lemon juice and mustard on LOW heat until blended. Stir constantly and cook until it reaches 160 degrees or enough to coat a metal spoon. Slowly add butter, whisking constantly and until well combined. Serve immediately with casserole. ENJOY!
Tips + variations
How do I keep the casserole from being mushy? If you’re worried about a mushy casserole you can try broiling your muffins for 1-2 minutes before cutting them up. This will allow them to absorb the egg mixture and still keep their shape.
What is the difference between, bacon, ham and canadian bacon? The short answer is that they all come from a different cut of meat. Ham comes from the hind leg. Bacon comes from the pork belly. Canadian bacon comes from the pork loin.
What variations do you suggest to change it up? Of course I love the recipe as is, but you can customize it to your taste. Here are a few suggestions to get you started:
- Try adding asparagus (al diente), bell peppers, green onions
- Top with regular bacon bits
- Try adding your favorite cheese
Making Ahead + Storing
Can I make this ahead of time? Yes! In fact you want to make this at least a couple of hours ahead of time. Also, you can make the casserole the night before, cover, store in the fridge and throw it in the oven in the morning.
How to store leftover eggs benedict casserole: Store leftovers in an airtight container in the fridge for 1-2 days. Reheat in the oven set to 350 degrees F for 8-12 minutes depending on the amount of casserole.
For more great breakfast casseroles, check out:
- Cheesy Potato Breakfast Casserole
- Ham N Cheese Strata
- French Toast Bake
- Biscuits & Gravy Casserole
- Breakfast Pie
- Cheesy Breakfast Casserole
Eggs Benedict Casserole Recipe
Ingredients
- 12 oz Canadian Bacon chopped
- 6 english muffins cut into 1 inch pieces
- 8 eggs
- 2 cups milk
- 1/4 tsp paprika
Hollandaise Sauce
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 cup butter melted
Instructions
- Place half of the Canadian bacon in a greased 9x13 dish. Add English muffin pieces on top. Top with the rest of the bacon.
- In a medium bowl whisk eggs and milk. Mix well and pour over the top. Refrigerate for at least 1-2 hours.
- Preheat oven to 375.
- Sprinkle paprika on top of the casserole, cover and bake for 30-35 minutes. Uncover and bake an additional 10-15 minutes.
- In a small pot, whisk egg yolks, cream, lemon juice and mustard on LOW heat until blended. Stir constantly and cook until it reaches 160 degrees or enough to coat a metal spoon. Slowly add butter, whisking constantly and until well combined. Serve immediately with casserole. ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for my family this weekend. It was a HIT!!!
I love anything with canadian bacon! Yum!
Wow, this looks great! I love breakfast casseroles & I know my family would love this. We love all those ingredients separately, so why not together!?
Eggs benedict is a favorite of my husbands. He likes the casserole version just as much.
The hollandaise sauce ingredients called for heavy cream, however, the recipe failed to incorporate the cream at any point during the process. I figured it out, but was uncertain, having never made it before and know it is a fairly tricky sauce to make. Other than that, I’d call this recipe a hit! My family enjoyed it!
For the hollandaise sauce – you mention whipping cream, but you don’t list when to add it to the mix… with the eggs, juice and mustard? I cant wait to try this!
This was amazing!! I made it for my office and they all really liked it a lot! I made it half size since it is a smaller office, but they all liked it so well that I probably should have made it full size!!
Thank you for posting! 🙂
Haha…Atleast you didn’t make too much and it not get eaten:) Thanks for sharing!
I love, love, love canadian bacon!!! Can’t wait to try this recipe….looks amazing!!
Kristyn, this looks AMAZING! I can’t wait to make it, what a luxurious thing to enjoy in the morning, and without all of that fuss of poaching the eggs! 🙂
Simple but amazing 😉
Great recipe
I would like as well to wish you all Merry Christmas!
Matt