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Deliciously Easy Eggs Benedict Casserole Recipe | Make-Ahead Brunch Favorite

Make brunch stress-free with this easy Eggs Benedict Casserole recipe — all the classic flavors of poached eggs, Canadian bacon, and Hollandaise sauce baked into one creamy, crowd-pleasing dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

Casserole

  • 12 large eggs
  • 2 cups whole milk (or half-and-half for extra creaminess)
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • 1 cup shredded Swiss cheese (or try Gruyère for a richer bite)
  • 1 cup diced cooked ham or Canadian bacon
  • 1 package (12 oz) English muffins, split, toasted, and cut into cubes
  • ¼ cup chopped fresh chives (for garnish)
  • Butter or non-stick spray for greasing

For the Hollandaise Sauce

  • 1 cup unsalted butter (2 sticks)
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1 tbsp water
  • Pinch of cayenne pepper (optional)
  • Salt, to taste

Instructions
 

1. Preheat and Prepare

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x13-inch casserole dish with butter or cooking spray — you’ll thank yourself later when it’s time to serve.

2. Mix the Egg Base

  • In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and frothy. Stir in the shredded Swiss cheese and diced ham (or Canadian bacon).

3. Assemble the Layers

  • Spread the toasted English muffin cubes evenly in the greased casserole dish. Pour the egg mixture over them, ensuring all pieces are well-coated.
  • Use a spatula to gently press the muffins down so they soak up every bit of the custardy mixture.
  • Make-Ahead Tip: Cover tightly and refrigerate overnight if prepping ahead. Just bake it the next morning straight from the fridge — add 10 extra minutes to the baking time.

4. Bake to Perfection

  • Cover the casserole with aluminum foil and bake for 30 minutes.
  • Remove the foil and continue baking for another 15–20 minutes, or until the center is set and the top is lightly golden and slightly crisp.
  • While it bakes, make the Hollandaise sauce.

How to Make Hollandaise Sauce

  • Melt the Butter:
    In a small saucepan, melt the butter over low heat until hot (but not browned).
  • Whisk the Yolks:
    In a heatproof bowl (or double boiler), whisk the egg yolks, lemon juice, and water until the mixture is pale and slightly thickened.
  • Combine Gently:
    Slowly drizzle the hot melted butter into the yolks while whisking constantly.
    The sauce should thicken into a smooth, velvety texture. If it gets too thick, whisk in a teaspoon of warm water to loosen it.
  • Season:
    Add a pinch of cayenne and salt to taste. Keep the sauce warm until serving (set the bowl over warm water or use a thermos trick — yes, really).