Last Easter, I was trying to make fancy brunch for twelve people and nearly lost my mind trying to poach individual eggs for everyone. That's when my neighbor mentioned this eggs Benedict casserole that feeds a crowd without all the chaos. Now it's become our go-to for any time we want that fancy eggs Benedict taste without standing over the stove juggling pots and timers, The first time I made it, Lina took one bite and said "Mom, this tastes like the fancy restaurant but way better!" Even my mother-in-law, who's pretty picky when it comes to breakfast food, asked for the recipe.
Why You'll Love This Eggs Benedict Casserole
From making this for about twenty different brunches (Lina keeps count on the calendar), I know exactly why this beats every other breakfast casserole we've tried. First, you can throw it together the night before and just stick it in the oven while you're still in your pajamas drinking coffee. Second, it tastes way fancier than the work you put into it - people think you're some kind of brunch wizard.
Third, no more standing over the stove trying to poach twelve eggs while everything else gets cold. The best part? Even picky eaters love it. My friend's kid who only eats plain scrambled eggs asked for seconds. And when you're feeding a crowd, this feeds about eight people from one pan, so no more making batch following batch while half the food sits there getting gross.
Jump to:
- Why You'll Love This Eggs Benedict Casserole
- What Goes Into Eggs Benedict Casserole
- How To Make Eggs Benedict Casserole
- Equipment For Eggs Benedict Casserole
- How to Store Your Eggs Benedict Casserole
- Easy Swaps for Your Eggs Benedict Casserole
- Eggs Benedict Casserole Variations
- The Secret Sauce My Neighbor Knows (But Won't Share)
- Top Tip
- What to Serve With Eggs Benedict Casserole
- FAQ
- Time for Brunch Success!
- Related
- Pairing
- Eggs Benedict Casserole
What Goes Into Eggs Benedict Casserole
The Bread Base:
- English muffins
- Butter for greasing
The Protein:
- Canadian bacon or ham
- Large eggs
- Whole milk
- Heavy cream
The Flavor:
- Salt and pepper
- Garlic powder
- Dijon mustard
- Fresh chives
The Topping:
- Shredded cheese (cheddar or Swiss)
- Extra Canadian bacon
- Paprika for color
See recipe card for quantities.
How To Make Eggs Benedict Casserole
Night Before (or Morning Of):
- Grease your baking dish
- Split and cube English muffins
- Layer half the muffin pieces in dish
- Add Canadian bacon pieces
- Top with remaining muffins
Make the Egg Mixture:
- Crack eggs into big bowl
- Whisk in milk and cream
- Add salt, pepper, garlic powder
- Stir in mustard and chives
- Pour over everything in dish
Let It Soak:
- Cover with plastic wrap
- Stick in fridge overnight
- Or let sit 30 minutes if making same day
- Press down gently so it soaks up
Bake Time:
- Let sit 10 minutes before cutting
- Heat oven to 350°F
- Take off plastic wrap
- Sprinkle cheese and extra bacon on top
- Bake 45-50 minutes until puffy and golden
Equipment For Eggs Benedict Casserole
- 9x13 baking dish
- Large mixing bowl
- Good whisk
- Sharp knife
- Measuring cups
How to Store Your Eggs Benedict Casserole
Fridge (3 days):
- Let it cool down completely
- Cover tight with foil
- Cut pieces as you need them
- Heat up in microwave or oven
Make-Ahead Magic:
- Put together night before
- Keep covered in fridge
- Bake fresh in morning
- Add extra 10 minutes if cold
Freezing (Not Great):
- Eggs get weird when frozen
- Bread gets mushy
- Just don't do it
- Make fresh instead
Heating Up Tips:
- Cover with foil so top doesn't burn
- Microwave works fine for leftovers
- Oven keeps it from getting soggy
- Add splash of milk if it looks dry
Easy Swaps for Your Eggs Benedict Casserole
Bread Changes:
- English muffins → Croissants (fancy version)
- Regular → Sourdough bread cubes
- Plain → Everything bagels
- Store-bought → Homemade biscuits
Meat Swaps:
- Canadian bacon → Regular ham
- Ham → Cooked bacon pieces
- Pork → Turkey bacon
- Meat → Skip it for vegetarian
Dairy Switches:
- Heavy cream → Half and half
- Whole milk → 2% milk
- Regular cheese → Gruyere (if you're feeling fancy)
- Cheddar → Whatever cheese you have
Flavor Twists:
- Plain → Add hot sauce
- Dijon mustard → Yellow mustard
- Fresh chives → Dried chives
- Garlic powder → Fresh minced garlic
Eggs Benedict Casserole Variations
Veggie Versions:
- Spinach and mushrooms
- Diced bell peppers
- Chopped tomatoes
- Asparagus pieces
Cheese Lovers:
- Three cheese blend
- Cream cheese chunks
- Goat cheese crumbles
- Sharp white cheddar
Spicy Kick:
- Jalapeño slices
- Hot sauce in egg mixture
- Pepper jack cheese
- Cayenne sprinkle
Holiday Special:
- Fresh herbs from garden
- Sun-dried tomatoes
- Caramelized onions
- Smoked salmon instead of bacon
Kid-Friendly:
- Mild cheddar only
- Skip the mustard
- Extra bacon
- Cut into fun shapes
The Secret Sauce My Neighbor Knows (But Won't Share)
My neighbor makes this eggs Benedict casserole that's somehow way better than mine, and for months she wouldn't tell me what she does different. I tried everything - different cheese, more bacon, fancy English muffins. Nothing worked. Finally, at a block party last summer, I caught her in the kitchen making it and saw her little trick. She makes her own quick hollandaise right in the microwave and drizzles it on top during the last 10 minutes of baking.
The whole casserole gets this rich, tangy layer that makes it taste exactly like restaurant eggs Benedict. Now I do the same thing, and my kid keeps asking why "the yellow sauce makes everything taste better." The microwave hollandaise isn't fancy, but it works and doesn't break like the stovetop version. Sometimes the simplest tricks make the biggest difference.
Top Tip
- Here's what I wish someone had told me before my first disaster: don't use fresh, soft English muffins. I learned this the hard way when I tried to be fancy and bought the expensive bakery ones. They completely fell apart and turned into mush the second the egg mixture hit them. You want day-old or even slightly stale English muffins that can hold their shape.
- Also, fight the urge to cut into it right when it comes out of the oven, even though it smells crazy good. I know you're starving and everyone's hovering around the kitchen, but those 10 minutes of resting time are what turn it from a soggy mess into nice, sliceable squares. Trust me, I've served runny casserole to guests before and it's not pretty.
What to Serve With Eggs Benedict Casserole
From hosting way too many brunches, here's what goes great with this casserole. Fresh fruit salad or mixed berries work really well because they cut through all the richness. Simple sides like sliced avocado with salt, a basic green salad, or even just sliced tomatoes keep things balanced. If you want more traditional breakfast stuff, crispy bacon strips, breakfast sausage, or hash browns are crowd pleasers.
For fancier occasions, smoked salmon on the side makes it feel really special, and fresh bagels with cream cheese give people options. Mimosas or fresh orange juice are great for weekend brunches, and coffee cake or muffins round out the spread. Keep it simple though - this casserole is already pretty rich, so when I go overboard with heavy sides, people get too full and can't finish their plates.
FAQ
What is an interesting fact about Eggs Benedict Casserole?
Eggs Benedict was supposedly created in the 1860s at Delmonico's restaurant in New York. A guy named Lemuel Benedict ordered poached eggs on toast with hollandaise and bacon to cure his hangover. The chef liked it so much he put it on the menu and named it right after him.
How long to bake Eggs Benedict casserole?
Bake this casserole at 350°F for 45-50 minutes until it's puffed up and golden brown on top. You'll know it's done when a knife stuck in the center comes out mostly clean and the edges are set but the middle still jiggles just a little bit.
Can Eggs Benedict Casserole be made ahead of time?
Yes! This casserole version is great for making ahead. Put it together the night before, cover with plastic wrap, and stick it in the fridge. In the morning, just pop it in the oven and add about 10 extra minutes to the baking time since it's cold.
What is the secret of Eggs Benedict Casserole?
The secret is good hollandaise sauce - it's what makes eggs Benedict special. For this casserole, you can skip the fussy stovetop version and make quick microwave hollandaise to drizzle on top. Just don't let the eggs overcook or they get rubbery and gross.
Time for Brunch Success!
Now you've got all the secrets to make eggs Benedict casserole that'll wow everyone without stressing you out. From the overnight prep trick to that sneaky microwave hollandaise, this recipe proves you can have fancy brunch food without all the fancy work. No more standing over the stove trying to poach eggs while everything else gets cold.
Want more brunch winners that'll make you look like a cooking wizard? Try our Best Chocolate Pancakes Recipe that turns regular pancakes into dessert for breakfast. Craving something sweet and different? Our Best Honey Pie Recipe is way easier than it looks and tastes like sunshine. Or whip up our Easy Air Fryer Churro Bites Recipe for when you want something fun and crispy to go with your coffee.
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Pairing
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Eggs Benedict Casserole
Ingredients
Equipment
Method
- Grease the baking dish to prevent the casserole from sticking.
- Cube the English muffins into small, even pieces for layering.
- Whisk eggs, milk, cream, and seasonings until well combined.
- Layer half the muffin pieces in the dish, followed by bacon.
- Bake the casserole at 350°F for 45-50 minutes until golden.
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