Eggs Benedict Casserole – Easy, Creamy & Make-Ahead Breakfast

This Eggs Benedict Casserole combines the classic flavors of Eggs Benedict in a much easier, make-ahead version. English muffins are layered with Canadian bacon and soaked in a rich egg mixture, creating a savory, custard-like base. The casserole is baked to golden perfection, topped with creamy hollandaise sauce, making it an indulgent and hearty breakfast or brunch. It’s the perfect dish for holiday mornings or gatherings, and can be prepped the night before for a stress-free morning. For an extra twist, you can add cooked spinach to make it Eggs Florentine!

Ingredients

• For the casserole:
  
  

  • 6 English muffins
    
    

  • 12 ounces Canadian bacon, chopped
    
    

  • 8 large eggs
    
    

  • 1 1/3 cups cream (heavy or whipping)
    
    

  • 2/3 cup whole milk (or any milk)
    
    

  • 1 teaspoon kosher salt
    
    

  • 1/2 teaspoon seasoned salt
    
    

  • 1/2 teaspoon black pepper
    
    

  • 1 teaspoon onion powder
    
    

  • 1/2 teaspoon paprika
    
    

  • 1/2 teaspoon dried mustard powder
    
    

  • 1 cup Monterey Jack cheese, shredded (optional)
    
    

• For the hollandaise sauce:
  
  

  • 4 egg yolks
    
    

  • 1/2 cup cream
    
    

  • 2 tablespoons lemon juice
    
    

  • 1 teaspoon Dijon mustard
    
    

  • 1/8 teaspoon cayenne pepper
    
    

  • Dash of kosher salt
    
    

  • 1/2 cup butter, melted
    
    

Directions

1. Grease a 9x13 inch casserole dish with butter or non-stick spray.
   
   

2. Chop Canadian bacon into bite-sized pieces and add half to the bottom of the casserole dish.
   
   

3. Split the English muffins with a fork, toast them with butter, then chop them into 1-inch pieces.
   
   

4. Add half of the toasted English muffin pieces over the Canadian bacon in the casserole dish, then repeat with the remaining Canadian bacon and English muffin pieces.
   
   

5. In a large bowl, whisk together the eggs, cream, milk, salt, seasoned salt, pepper, onion powder, paprika, and mustard powder until well mixed.
   
   

6. Pour the egg mixture evenly over the English muffins and Canadian bacon.
   
   

7. If desired, sprinkle shredded cheese on top of the casserole.
   
   

8. Cover the casserole tightly with foil and refrigerate overnight (or for at least 4 hours).
   
   

9. Preheat the oven to 375°F (190°C). Remove the casserole from the fridge while the oven preheats.
   
   

10. Cover the casserole with foil and bake at 375°F for 35 minutes.
    
    

11. After 35 minutes, remove the foil and continue baking for 10-15 minutes until the center is set and the edges are golden.
    
    

12. While the casserole bakes, prepare the hollandaise sauce: In a blender, combine egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and salt. Blend on high for 30 seconds.
    
    

13. Melt butter in the microwave until mostly melted (about 15-20 seconds). Slowly add the butter to the egg mixture in the blender while blending to form a smooth sauce.
    
    

14. Once the casserole is done, drizzle the warm hollandaise sauce over individual portions or the whole casserole.
    
    

15. Serve immediately.
    
    

Nutritional Value (per serving, based on 8 servings)

• Calories: 296 kcal
  
  

• Carbohydrates: 16g
  
  

• Protein: 14g
  
  

• Fat: 19g
  
  

• Saturated Fat: 10g
  
  

• Polyunsaturated Fat: 2g
  
  

• Monounsaturated Fat: 6g
  
  

• Trans Fat: 1g
  
  

• Cholesterol: 225mg
  
  

• Potassium: 251mg
  
  

• Fiber: 1g
  
  

• Sugar: 2g
  
  

• Vitamin A: 671 IU
  
  

• Vitamin C: 1mg
  
  

• Calcium: 98mg
  
  

• Iron: 1mg