Introduction

Eggs Benedict Casserole Bake is a delightful twist on the classic brunch favorite. This easy-to-make dish layers savory Canadian bacon and English muffins with a rich egg mixture, baked until golden. Topped with warm hollandaise sauce and fresh parsley, it’s perfect for feeding a crowd or a special weekend breakfast.

A thick square slice of baked ham and cheese bread sits on a white plate, showing a soft yellow interior with visible layers of cooked ham inside. The top layer is browned and slightly crispy. A poached egg with a smooth white exterior rests on top, its golden yolk slowly oozing down the sides. Thick, creamy pale yellow hollandaise sauce covers the top and drips down the sides of the bread. Small green herb leaves and chopped chives are sprinkled over the egg, sauce, plate, and around the dish, adding a fresh touch. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Canadian bacon, diced
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups whole milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 teaspoons chopped fresh parsley
1 cup hollandaise sauce

Instructions

Step 1: Coat a 9×13-inch baking dish with non-stick cooking spray and set aside.
Step 2: Distribute half of the diced Canadian bacon evenly in the bottom of the prepared baking dish.
Step 3: Scatter half of the English muffin pieces over the Canadian bacon layer.
Step 4: Repeat with the remaining Canadian bacon and English muffin pieces, creating even layers.
Step 5: In a large mixing bowl, whisk together eggs, whole milk, onion powder, salt, garlic powder, and black pepper until fully combined.
Step 6: Evenly pour the egg mixture over the layered Canadian bacon and English muffin pieces in the baking dish.
Step 7: Cover baking dish tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for optimal texture.
Step 8: Preheat oven to 375°F (190°C) before baking.
Step 9: Remove plastic wrap from the baking dish, sprinkle paprika over the top, and bake for 35 to 40 minutes, until eggs are fully set and the surface is golden.
Step 10: Heat hollandaise sauce following package or homemade instructions until warm.
Step 11: Remove casserole from the oven and let it cool briefly. Drizzle with warm hollandaise sauce and garnish with fresh chopped parsley before serving.

Tips & Variations

For a vegetarian version, substitute Canadian bacon with sautéed mushrooms or spinach.
Use day-old English muffins for better texture, as they absorb the egg mixture without becoming soggy.
Try adding a sprinkle of shredded cheddar or gruyere cheese between layers for extra richness.
Make your own hollandaise sauce to control flavor and freshness, or use a high-quality store-bought version for convenience.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through, then drizzle with fresh hollandaise sauce. Avoid reheating whole casserole in the oven to maintain texture.

How to Serve

The image shows a square piece of baked ham and cheese casserole on a white plate with ridges around the edge. The bottom layer is a golden-brown, toasted bread base. On top of that is a thick layer of cooked ham slices along with melted cheese that looks creamy and gooey, oozing down the sides. The top layer has a perfectly cooked poached egg with a white smooth surface and a runny yolk flowing down the front edge. The dish is topped with a creamy yellow hollandaise sauce and sprinkled with small green parsley leaves and a light dusting of black pepper. The background features a white marbled surface with part of a fork visible next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, refrigerating the casserole covered for several hours or overnight helps the flavors meld and improves the texture, making it a great make-ahead option.

What can I substitute for Canadian bacon?

You can use ham, cooked bacon, or sausage as alternatives. For a vegetarian option, try sautéed vegetables like mushrooms or spinach.

Eggs Benedict Casserole Bake Recipe

Print Recipe

★★★★★

5 from 129 reviews

A delicious and comforting Eggs Benedict Casserole Bake featuring layers of Canadian bacon and English muffins soaked in a seasoned egg mixture, baked to golden perfection and topped with warm hollandaise sauce and fresh parsley. Perfect for brunch gatherings or a hearty breakfast.

Author: Lena
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 2 hours 55 minutes (including chilling time; best if chilled overnight)
Yield: 6 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 pound Canadian bacon, diced
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups whole milk

Seasonings

1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika

Garnish & Sauce

2 teaspoons chopped fresh parsley
1 cup hollandaise sauce

Instructions

Prepare Baking Dish: Coat a 9×13-inch baking dish with non-stick cooking spray and set aside to prevent the casserole from sticking during baking.
Layer Ingredients: Distribute half of the diced Canadian bacon evenly in the bottom of the prepared baking dish. Scatter half of the English muffin pieces over the Canadian bacon layer. Repeat with the remaining Canadian bacon and English muffin pieces to create two even layers.
Mix Egg Mixture: In a large bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until fully combined, ensuring the seasoning is evenly dispersed.
Combine and Chill: Evenly pour the egg mixture over the layered Canadian bacon and English muffin pieces in the baking dish. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the muffins to soak and flavors to meld for optimal texture.
Preheat Oven: About 20 minutes before baking, preheat the oven to 375°F (190°C) to ensure a consistent cooking temperature.
Bake Casserole: Remove the plastic wrap from the baking dish. Sprinkle paprika evenly over the top for color and flavor. Bake uncovered in the preheated oven for 35 to 40 minutes until the eggs are fully set and the surface is golden brown.
Prepare Sauce: While the casserole bakes, heat the hollandaise sauce according to package instructions or prepare your homemade version until warm but not boiling.
Serve: Remove the casserole from the oven and let it cool for a few minutes. Drizzle the warm hollandaise sauce over the top and garnish with fresh chopped parsley. Serve immediately for a delicious brunch or breakfast meal.

Notes

For best flavor and texture, refrigerate the casserole overnight before baking.
Use day-old English muffins for better absorption of the egg mixture.
Hollandaise sauce can be homemade or store-bought depending on preference and time.
Make sure the eggs are fully set before removing from the oven to avoid a runny center.
Can be reheated gently in the oven or microwave; hollandaise sauce is best added fresh before serving.

Keywords: eggs benedict casserole, breakfast casserole, baked eggs benedict, Canadian bacon casserole, brunch recipe, hollandaise sauce casserole