Picture this: It’s Sunday morning, you’ve got a full house, and everyone’s hungry. You could spend your morning frantically poaching eggs, toasting English muffins, and whisking Hollandaise sauce while your guests sip mimosas without you (rude). Or—you could prep this Eggs Benedict Casserole the night before, pop it in the oven, and strut out of the kitchen with coffee in one hand and a bubbly mimosa in the other, looking like a brunch superstar.
This is basically Eggs Benedict, but in casserole form. No fancy chef skills required, no stress, and no egg poaching drama. Just layers of toasty muffins, salty Canadian bacon, fluffy eggs, and creamy sauce all baked together until golden. Honestly, this is the kind of Summer Brunch Dish that makes you want to host brunch every weekend.
So let’s dig in.
What Makes This Recipe So Irresistible?
- Zero stress brunching. Everything bakes in one dish. Seriously, one pan, less mess.
- Crowd-pleaser alert. This serves up to 10 people, making it one of the Best Breakfast Ideas For A Crowd.
- Make-ahead magic. Assemble it the night before, bake the next morning. Easy.
- Classic flavor combo. English muffins + Canadian bacon + Hollandaise = breakfast royalty.
- Elevated but simple. It looks fancy, but it’s basically dump, chill, bake, drizzle.
Perfect for holidays, lazy weekends, or when you’re in charge of Shareable Breakfast Dishes at a family gathering.
The Story Behind the Recipe
Here’s the thing: traditional Eggs Benedict is delicious but also… extra. You’re juggling poached eggs, hollandaise whisking, and timing it all before everything goes cold. Not fun when you’ve got guests.
This casserole was born out of necessity—because who has time to play short-order cook for ten people? By layering all the classic flavors into a big, bubbling bake, you keep the flavor but ditch the stress. Whether you’re hosting Easter, a bridal shower, or just need Food For A Wake that feels comforting and hearty, this dish fits the bill.
And let’s be real: it also works for Breakfast For Dinner For A Crowd (because breakfast food at 7pm is always a good life choice).
Ingredient Highlights
Here’s what you’ll need (and why it works):
- Eggs – The star. Light, fluffy, and packed with protein.
- Milk – Softens the custard mixture so the casserole bakes tender.
- Canadian Bacon – Savory, smoky, and lean. A classic Eggs Benny essential.
- English Muffins – Slightly chewy, slightly crispy, they soak up all that custard flavor.
- Green Onions + Onion Powder – Adds brightness and depth.
- Paprika – Just a sprinkle for color and a touch of smoky flavor.
- Hollandaise Sauce – The velvety finish that ties it all together. Shortcut mix = easy peasy.
Pro tip? Use day-old English muffins. They absorb the egg mixture better, giving you that perfect texture.
How to Make It (Super Simple)
- Prep your dish. Grease a 9×13-inch baking dish.
- Mix the eggs. Whisk together 8 eggs, 2 cups milk, green onions, onion powder, and salt.
- Layer. Canadian bacon, then English muffins, then more bacon on top.
- Pour it in. Add your egg mixture right over everything.
- Chill. Cover and refrigerate overnight (or at least 8 hours).
- Bake. 375°F for 30 minutes covered, then uncover and bake another 15. Sprinkle with paprika.
- Sauce time. Whisk up your Hollandaise mix with butter and milk until creamy.
- Serve. Slice into 10 squares, drizzle with sauce, bask in compliments.
See? No poaching, no stress, just casserole magic.
Pro Tips for the Best Casserole
- Chill overnight. This step is key—the muffins need time to soak up that egg mixture.
- Cover while baking. Keeps the top from burning before the eggs set.
- Slice before saucing. Easier, cleaner, prettier.
- Upgrade the bacon. High-quality Canadian bacon makes a big difference.
- Want it crispier? Use panko breadcrumbs on top before baking for extra crunch.
Variations to Try
Because sometimes you want to mix it up:
- Swap the meat. Ham, turkey bacon, or even sausage work great.
- Add veggies. Spinach, mushrooms, roasted peppers = flavor bomb.
- Get cheesy. Gruyère or Swiss in the egg base = melty goodness.
- Spicy kick. A little jalapeño or hot sauce in the mix wakes things up.
- Lighter version. Use skim milk and turkey bacon if you want a leaner take.
Perfect if you’re brainstorming Egg Bake Ideas for future brunches.
The Best Way to Serve It
Pair this casserole with:
- Fresh fruit salad – balances out the richness.
- Roasted asparagus – seasonal, green, and pretty.
- Hash browns – because carbs on carbs is always a yes.
- Mimosas or coffee. (Let’s be real—you need both.)
Whether you’re planning Make Ahead Brunch Dishes for a holiday, or looking for simple Brunch Ideas For Two People, this casserole plays well with others.
Quick Tips for Storage and Leftovers
- Refrigerate: Store in the fridge in an airtight container for up to 3 days.
- Reheat: Microwave for a quick fix or warm in the oven at 300°F.
- Freeze: Assemble and freeze unbaked for up to 1 month. Thaw overnight before baking.
- Avoid sogginess: Don’t drown it in too much milk or sauce—balance is everything.
FAQs
Can I use regular bacon instead of Canadian bacon?
Yes! Just cook and crumble it before layering.
What if I don’t have day-old muffins?
Fresh works, but day-old holds up better in the custard.
Can I make Hollandaise from scratch?
Totally. The mix is just a shortcut for when you want easy.
Is this gluten-free?
Only if you use gluten-free English muffins and check your sauce mix.
Can I bake it the same day?
Yes, but let it soak at least 30–60 minutes first for best results.
Final Thoughts
This Eggs Benedict Casserole is everything you love about brunch in one no-fuss, bake-and-serve dish. It’s comforting, it’s indulgent, and it’s secretly one of the Best Easy Breakfast Casserole recipes you’ll ever make.
Serve it for Easter, Christmas morning, Mother’s Day, or just when you’re craving Breakfast For Dinner For A Crowd. Either way, you’ll look like the brunch hero without even breaking a sweat.
Because honestly? Brunch should be about enjoying your food and your people—not sweating over a stove while everyone else has fun.
Print
Eggs Benedict Casserole — Best Easy Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Breakfast
Description
Skip the stress of poaching eggs and juggling muffin halves—this Best Easy Breakfast Casserole captures all the magic of traditional Eggs Benedict but bakes up in one cozy dish. With chunks of English muffins, savory Canadian bacon, and a custardy egg base, it’s finished with a velvety drizzle of hollandaise. The best part? You can assemble it the night before, then simply bake and serve in the morning.
Ingredients
For the casserole:
- 2 cups whole milk
- 8 large eggs
- 3 green onions, finely chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound Canadian bacon, diced into bite-sized pieces
- 6 English muffins, cut into cubes
- ½ teaspoon paprika
For the hollandaise topping:
- 1 cup milk
- 1 (0.9 oz) packet hollandaise sauce mix
- ¼ cup butter
Instructions
- Prep the dish
- Lightly grease a 9×13-inch casserole dish with butter or cooking spray.
- Whisk the custard
- In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until smooth.
- Assemble the layers
- Scatter half of the diced Canadian bacon into the bottom of the dish. Add all of the cubed English muffins, then top with the remaining bacon. Pour the egg mixture evenly over everything.
- Chill overnight
- Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours (or overnight) so the bread soaks up all that eggy goodness.
- Bake it
- When ready to cook, preheat your oven to 375°F (190°C). Keep the dish covered with foil and bake for 30 minutes. Remove the foil, sprinkle with paprika, and bake for another 15 minutes until the center is set and the top is lightly golden.
- Make the hollandaise
- While the casserole finishes baking, whisk the milk, sauce mix, and butter in a saucepan over medium heat. Stir constantly for about 1–2 minutes until the sauce thickens and becomes creamy.
- Serve and drizzle
- Slice the casserole into squares, plate them up, and generously spoon the warm hollandaise over each serving. Serve right away while everything is hot and comforting.
