Easy Eggs Benedict Casserole Recipe

There's nothing like waking up to the comforting aroma of a rich and savory breakfast casserole baking in the oven. This Easy Eggs Benedict Casserole brings all the flavors of the classic dish—runny eggs, smoky Canadian bacon, and a luscious hollandaise sauce—together in one easy-to-make, crowd-pleasing dish.

I first made this casserole for a holiday brunch, hoping to simplify the process of serving eggs Benedict to a group. Instead of individually poaching eggs, I layered everything in a baking dish and let the oven do the work. The result? A deliciously creamy, toasty, and utterly satisfying dish that quickly became a family favorite.

Why You'll Love This Easy Eggs Benedict Casserole

Get ready to fall in love with this foolproof breakfast casserole. Whether you're feeding a crowd or prepping a special weekend brunch, this dish delivers all the flavors of traditional eggs Benedict with none of the hassle.

First off, it’s incredibly simple to make. No need to worry about poaching eggs or whisking hollandaise sauce over a double boiler. Everything bakes together in one dish, making cleanup a breeze.

Not only is it great for meal prep, but it can also be assembled the night before and baked fresh in the morning. This makes it perfect for busy mornings, holiday gatherings, or even meal prepping for the week ahead.

This casserole is also budget-friendly. Instead of using expensive English muffins, you can use any sturdy bread you have on hand, making this dish both cost-effective and a great way to use up pantry staples.

Best of all, it’s versatile. Want to swap out Canadian bacon for ham or smoked salmon? Go for it. Prefer an extra-cheesy version? Add shredded cheese between the layers for an even richer bite.

Ingredients Notes

The magic of this Eggs Benedict Casserole lies in its simple, yet carefully chosen ingredients. Each element contributes to the classic flavors of this beloved breakfast dish.

Bread serves as the base of the casserole, soaking up the egg mixture and providing structure. I recommend using a sturdy bread like sourdough or French bread. Day-old bread works best because it absorbs the custard without becoming too mushy.

Canadian bacon is the traditional protein in eggs Benedict, offering a smoky, slightly sweet flavor. You can substitute it with diced ham, crispy bacon, or even smoked salmon for a gourmet twist.

The eggs and milk mixture create a custard-like texture that binds everything together. I use a combination of whole milk and eggs for a rich but not overly heavy consistency. If you prefer a creamier texture, you can substitute half-and-half for a more indulgent feel.

Hollandaise sauce is the signature finishing touch. Instead of making it from scratch, I use a shortcut with a store-bought packet or a quick blender hollandaise, which takes just minutes to prepare. This adds a silky, buttery layer that brings everything together beautifully.

You’ll also need seasonings like salt, black pepper, and a pinch of paprika to enhance the flavors. Fresh chives or parsley make a great garnish for a pop of color and freshness.

How To Make This Easy Eggs Benedict Casserole

Creating this delicious casserole is simpler than you might think. Follow these steps for a perfectly baked breakfast dish that will impress your family and friends.

Start by prepping your ingredients. Cut the bread into 1-inch cubes and chop the Canadian bacon into bite-sized pieces. Grease a 9x13-inch baking dish to prevent sticking.

Next, assemble the casserole by layering half of the bread cubes in the bottom of the dish, followed by half of the Canadian bacon. Repeat the layers until everything is evenly distributed.

In a mixing bowl, whisk together the eggs, milk, salt, pepper, and a pinch of paprika. Pour this mixture evenly over the bread and bacon layers, ensuring every piece gets soaked. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

When you're ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the fridge and let it sit at room temperature for about 15 minutes. Bake uncovered for 35-40 minutes, or until the center is set and the top is lightly golden.

While the casserole is baking, prepare the hollandaise sauce according to the package directions or blend your homemade version. Once the casserole is done, drizzle the hollandaise sauce generously over the top before serving.

Garnish with freshly chopped chives or parsley, and serve warm for the ultimate eggs Benedict experience!

Storage Options

This Eggs Benedict Casserole stores beautifully, making it a great option for leftovers.

For refrigeration, allow the casserole to cool completely, then cover it tightly with plastic wrap or transfer portions to an airtight container. It will stay fresh in the fridge for up to 3 days.

To freeze, slice the casserole into portions and wrap them individually in plastic wrap, then place them in a freezer-safe bag. Frozen portions can last up to 2 months. To reheat, thaw overnight in the fridge and warm in a 350°F oven for about 15 minutes, or microwave individual slices until heated through.

Variations and Substitutions

One of the best things about this recipe is its flexibility. Here are a few fun ways to customize it:

Love smoked salmon? Swap out the Canadian bacon for smoked salmon and add a handful of capers for a gourmet twist on the classic.

Want a cheesier version? Sprinkle shredded Swiss or cheddar cheese between the layers for an extra melty bite.

Looking for a vegetarian option? Skip the meat entirely and add sautéed spinach, mushrooms, or roasted red peppers for a flavorful, veggie-packed casserole.

Prefer a lighter version? Use whole wheat bread, turkey bacon, and a homemade yogurt-based hollandaise for a healthier spin on the classic dish.

No matter how you make it, this Easy Eggs Benedict Casserole is a surefire hit. Give it a try, and enjoy a stress-free, delicious brunch with all the flavors of your favorite breakfast classic!

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