Creamy Eggs Benedict Casserole

Eggs Benedict Casserole came to life on a quiet weekend morning when the pace of the day felt unusually unhurried. Sunlight drifted across the kitchen counter, and breakfast didn’t need to be rushed or multitasked.

I wanted the elegance of a classic brunch but without hovering over simmering water or watching a clock while sauce thickened. That gentle pause in the morning opened the door to rethinking a familiar favorite.

As English muffins were torn into pieces and spread across the counter, it struck me how traditional Eggs Benedict often keeps the cook standing apart from the table. Turning those familiar elements into a casserole shifted the mood entirely.

Everything could be assembled calmly, layer by layer, with no urgency attached. Preparing it ahead felt intentional, almost meditative, like setting a small gift aside for the next day.

After a night in the refrigerator, the dish had quietly done its work. The muffins absorbed the custard, the flavors settled into one another, and the kitchen filled with a warm, inviting aroma as it baked. Eggs Benedict Casserole no longer felt like a shortcut but rather a thoughtful reinterpretation. It carried the spirit of brunch while honoring the idea that good food can be both planned and deeply rewarding without complication.

Short Description

Eggs Benedict Casserole is a make-ahead breakfast baked with English muffins, Canadian bacon, and a rich egg custard, finished with warm hollandaise sauce and fresh chives for a classic brunch-inspired meal.

Key Ingredients

• 6 English muffins, cut into bite-sized pieces
• 12 ounces Canadian bacon or ham steaks, chopped
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon sweet paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 small pinch cayenne pepper

For the Hollandaise Sauce

• 3 large egg yolks
• 2 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• ½ teaspoon Dijon mustard
• ½ cup unsalted butter, melted and kept warm

For Garnish

• 2 tablespoons fresh chives, finely snipped

Tools Needed

• Large baking dish
• Mixing bowls
• Wire whisk
• Blender
• Measuring cups and spoons
• Aluminum foil

Cooking Instructions

Step 1: Prepare the Baking Dish
Grease a large baking dish generously with butter or nonstick spray. This prevents sticking and helps with easy serving later.

Step 2: Build the Base
Cut the English muffins into chunky, bite-sized pieces. Spread half of them evenly across the bottom of the dish. Sprinkle half of the Canadian bacon over the muffins. Repeat with the remaining muffins and bacon to create even layers.

Step 3: Make the Custard
In a large bowl, whisk together the eggs, whole milk, sweet paprika, onion powder, garlic powder, and cayenne. Whisk until the mixture looks smooth and pale yellow, with no streaks of egg white remaining.

Step 4: Assemble and Soak
Slowly pour the custard mixture over the layered muffins and meat. Pause occasionally to allow the liquid to sink into the layers. Press gently with a spoon if needed to help everything absorb evenly.

Step 5: Chill Overnight
Cover the dish tightly with foil and refrigerate for at least 5 hours or overnight. This resting time allows the custard to fully soak into the bread for a creamy texture.

Step 6: Bake the Casserole
Preheat the oven to 375°F. Place the covered dish in the oven and bake for 35 minutes. Remove the foil and continue baking for another 15 to 20 minutes, until the top is golden and the center is set. A knife inserted should come out mostly clean.

Step 7: Prepare the Hollandaise
While the casserole bakes, combine egg yolks, cream, lemon juice, and Dijon in a blender. Blend briefly. With the blender running, slowly drizzle in the warm melted butter. Blend until thick and creamy. If the sauce seems too thick, add a teaspoon of warm water and blend again.

Step 8: Rest and Finish
Let the casserole rest for 5 minutes after baking. Slice into squares, drizzle with warm hollandaise sauce, and sprinkle with fresh chives before serving.

Why You’ll Love This Recipe

Makes classic Eggs Benedict easier and less stressful

Perfect for preparing ahead of time

Feels indulgent without requiring complicated techniques

Ideal for serving a group at brunch

Rich, balanced flavors with a soft and creamy texture

Mistakes to Avoid & Solutions

Skipping the Overnight Chill
The custard does not fully absorb, resulting in a dry texture.
Solution: Refrigerate at least 5 hours, preferably overnight.

Butter Too Hot for Hollandaise
Hot butter can scramble the egg yolks and break the sauce.
Solution: Use warm butter, not steaming.

Uneven Ingredient Layers
Uneven layers cause inconsistent baking.
Solution: Spread muffins and meat evenly across the dish.

Overbaking the Casserole
Eggs become firm and lose creaminess.
Solution: Bake until just set with no jiggle in the center.

Thin Hollandaise Sauce
Sauce fails to thicken properly.
Solution: Add butter slowly while blending continuously.

Serving and Pairing Suggestions

Serve as a plated brunch main with fresh fruit on the side

Pair with a light green salad dressed in lemon vinaigrette

Offer roasted asparagus or sautéed spinach alongside

Complement with coffee, herbal tea, or fresh orange juice

Storage and Reheating Tips

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

Reheat individual portions in the oven at 325°F for 10 to 15 minutes

Warm hollandaise gently over low heat, stirring constantly

Avoid microwaving hollandaise to prevent separation

FAQs

1. Can I use regular ham instead of Canadian bacon?
Yes, thick-cut ham steaks or leftover baked ham work well and provide a similar flavor.

2. Can this be frozen after baking?
The casserole can be frozen without the sauce for up to 1 month. Thaw overnight before reheating.

3. Is whole milk necessary?
Whole milk provides the best texture, but 2 percent milk can be used with slightly less richness.

4. How do I know when it is fully baked?
The center should feel firm and no longer jiggle when gently shaken.

5. Can I make the hollandaise ahead of time?
It is best served fresh, but it can be made up to 1 hour ahead and kept warm over very low heat.

Tips & Tricks

Use day-old English muffins for better absorption

Whisk eggs thoroughly to avoid streaks in the custard

Add chives just before serving for the freshest flavor

Cut portions with a sharp knife for clean edges

Recipe Variations

Vegetarian Version
Replace Canadian bacon with sautéed mushrooms and spinach. Cook vegetables until tender before layering. Follow all other steps as written.

Smoked Salmon Twist
Substitute smoked salmon for the bacon. Add it just before baking rather than overnight to keep the texture delicate.

Lighter Option
Use half whole milk and half low-fat milk, and reduce butter in hollandaise to ⅓ cup for a lighter sauce.

Final Thoughts

Eggs Benedict Casserole has a way of slowing the morning down, even when the day ahead feels full. Preparing it the night before creates space to enjoy breakfast without rushing, which always feels like a gift. It brings the elegance of a brunch favorite into a more relaxed rhythm that fits everyday life.

Each time I serve it, the look on people’s faces tells me the effort was worth it. It feels generous, thoughtful, and quietly impressive without being demanding. That balance is what keeps this dish close to my heart and on my table when mornings deserve a little extra care.