Creamy, savory, and undeniably comforting, this Make-Ahead Eggs Benedict Casserole takes everything you love about the classic brunch favorite and transforms it into an easy, crowd-pleasing bake. With golden English muffins, hearty chunks of Canadian bacon, and a luxuriously rich egg custard, this dish checks every box for a make-ahead breakfast winner.
Perfect for holidays, weekend guests, or just to elevate a weekday morning, the casserole is prepped the night before and baked fresh the next day. It delivers all the flavor of traditional Eggs Benedict without the stress of poaching eggs or whisking up hollandaise sauce to order.
Ingredients for this Make-Ahead Eggs Benedict Casserole Recipe
- 6 English muffins, split and cut into cubes
- 12 oz Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 1 packet (1 oz) hollandaise sauce mix (plus ingredients required on the packet)
- 1 tbsp chopped fresh parsley for garnish
Step 1: Prep the Baking Dish
Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread the cubed English muffins evenly in the bottom of the dish, followed by the chopped Canadian bacon.
Step 2: Mix the Custard
In a large mixing bowl, whisk together the eggs, milk, onion powder, salt, black pepper, and paprika if using. Make sure the mixture is well combined and smooth.
Step 3: Assemble and Chill
Pour the egg mixture evenly over the muffin and bacon layers in the baking dish. Gently press down with a spatula to ensure the bread is soaked. Cover the dish with foil and refrigerate overnight to allow the flavors to meld.
Step 4: Bake the Casserole
The next morning, preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes. Then bake, covered, for 30 minutes. Uncover and bake an additional 15-20 minutes or until the center is set and the top is golden.
Step 5: Prepare the Hollandaise
While the casserole bakes, prepare the hollandaise sauce according to package instructions. Keep warm until ready to serve.
Step 6: Serve and Garnish
Once baked, drizzle the warm hollandaise sauce over the casserole. Sprinkle with fresh parsley and serve immediately for a decadent brunch experience.
Frequently Asked Questions
Can I make this without the hollandaise sauce?
Yes, although the hollandaise adds that signature Eggs Benedict flavor, you can skip it or replace it with a cheesy mornay sauce.
What can I use instead of Canadian bacon?
Ham, cooked bacon, or even turkey sausage work well as substitutes depending on your flavor preference.
Can I prepare it the same day instead of overnight?
You can let it rest for at least 2 hours in the fridge if you’re short on time, but overnight soaking yields the best texture.
How do I know when the casserole is fully cooked?
The center should be set and not jiggly. You can insert a knife into the middle—if it comes out clean, it’s ready.
Is this casserole gluten-free?
Not as written. However, you can make it gluten-free by using gluten-free English muffins and checking the sauce packet ingredients.
Can I add vegetables?
Definitely! Sautéed spinach, bell peppers, or mushrooms can be added before pouring the custard over.
Make-Ahead Eggs Benedict Casserole Recipe
- Prep Time: 15 minutes (plus overnight chill)
- Cook Time: 45-50 minutes
- Total Time: 9 minute
- Yield: Serves 6-8 1x
- Category: Breakfast
Description
Wake up to a brunch that feels gourmet but comes together effortlessly. This Make-Ahead Eggs Benedict Casserole layers golden toasted English muffins with smoky Canadian bacon and a rich egg custard, all soaked overnight for unbeatable flavor. Topped with warm hollandaise sauce, it brings a restaurant-worthy experience to your own kitchen. It’s the perfect option when you want quick breakfast prep, an easy recipe for guests, or fresh food ideas that make mornings special. Add this to your list of delicious breakfast ideas or even dinner ideas when you’re craving comfort food with minimal effort.
Ingredients
6 English muffins, split and cubed
12 oz Canadian bacon, chopped
8 large eggs
2 cups whole milk
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika (optional)
1 packet (1 oz) hollandaise sauce mix
Ingredients listed on hollandaise sauce packet
1 tbsp chopped parsley (for garnish)
Instructions
- Grease a 9×13-inch baking dish. Add cubed muffins and chopped bacon.
- In a bowl, whisk eggs, milk, onion powder, salt, pepper, and paprika.
- Pour mixture over muffin/bacon layer. Press down gently. Cover and refrigerate overnight.
- Preheat oven to 375°F. Let casserole sit at room temp 15 minutes.
- Bake covered 30 minutes, then uncovered for 15-20 minutes until center is set.
- Prepare hollandaise sauce as directed on package.
- Drizzle warm sauce over casserole, garnish with parsley, and serve.