Make-Ahead Eggs Benedict Casserole for Brunch Crowd

In this easy Eggs Benedict Casserole, fresh English muffins are layered with savory rounds of Canadian bacon, soaked in a seasoned egg custard, and baked until golden. Finished with Hollandaise sauce, it’s an effortless and impressive breakfast for holidays or a relaxed weekend brunch.

An Easy Breakfast Casserole Idea

If you love overnight French toast, meet its savory cousin: Eggs Benedict Casserole. This dish follows the same simple overnight format but swaps dry bread for English muffins and a sweet custard for a savory egg mixture. Add Canadian bacon and Hollandaise sauce and you have a make-ahead breakfast that feeds a crowd and tastes special without the fuss.

Why This Recipe Works

Traditional eggs Benedict can be time-consuming—poaching eggs, making Hollandaise, toasting muffins and heating Canadian bacon all at once. This casserole streamlines those steps: everything is layered, chilled, and baked so you can enjoy the classic flavors with far less hands-on time. It’s ideal for holiday mornings or when you want an easy, crowd-pleasing brunch.

Ingredients

Simple ingredients yield big flavor. Adjust amounts as needed for your 9×13-inch pan.

• Butter or cooking spray: for greasing the baking dish
• Canadian bacon: 12–16 slices
• English muffins: 6–8, split
• Eggs: 8 large
• Milk: 2 cups (whole milk recommended; unsweetened almond milk can be substituted)
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Salt: 1 teaspoon
• Fresh ground black pepper: 1/2 teaspoon
• Paprika: 1/4 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Hollandaise sauce: for serving

How to Make Eggs Benedict Casserole

This recipe is straightforward: layer, chill, and bake.

1. Prepare the dish: Grease a 9×13-inch baking dish with butter or cooking spray. Arrange the English muffins, cut side up, slightly overlapping.
2. Add Canadian bacon: Place a slice of Canadian bacon between or on top of the muffin pieces so the meat is distributed evenly.
3. Make the custard: In a bowl, whisk together eggs, milk, garlic powder, onion powder, paprika, nutmeg, salt, and pepper until blended.
4. Soak and chill: Pour the egg mixture over the muffins, pressing them down so they absorb the custard. Cover the dish tightly with plastic wrap and foil and chill overnight or for at least 4 hours.
5. Bake: Preheat the oven to 375°F. Remove the plastic wrap, cover with foil, and bake for 30 minutes. Remove the foil and bake 25–30 minutes more, until the custard is set and the muffin tops are lightly browned.
6. Rest and serve: Let the casserole stand about 10 minutes, then serve with warmed Hollandaise sauce.

Tips for the Best Casserole

• Toast the muffins: Lightly toasting the English muffins before assembling can improve texture and flavor.
• Customize add-ins: Stir in chopped chives, grated Parmesan, or sautéed mushrooms for extra flavor.
• Garnish: Finish with chopped parsley and a few lemon slices for a fresh touch when serving.

Make-Ahead and Freezing

• You can assemble the casserole, cover it, and freeze it for up to three months before baking. Thaw in the refrigerator overnight and bake as directed; frozen casseroles may require additional baking time.

Serving Suggestions

This casserole pairs well with a variety of brunch sides:

• Fresh fruit salad: Lighten the meal with a citrusy fruit salad.
• Another casserole: Offer variety by serving alongside a vegetable or egg-based casserole.
• Breakfast bread: A sweet quick bread or banana bread complements the savory flavors.

How to Store and Reheat Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing leftovers is not recommended as texture may suffer.
• Reheat in a 350°F oven until warmed through to preserve texture.

Eggs Benedict Casserole (Recipe Summary)

Servings: 8 • Prep time: 10 minutes • Refrigeration: 4 hours (or overnight) • Cook time: about 1 hour

• Butter or cooking spray, for greasing
• 14–16 Canadian bacon slices (or 12–16 depending on preference)
• 6–8 English muffins, split
• 8 large eggs
• 2 cups milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 1/4 tsp paprika
• 1/8 tsp ground nutmeg
• Hollandaise sauce, for serving

1. Grease a 9×13-inch baking dish. Arrange the English muffins cut-side up, slightly overlapping.
2. Place Canadian bacon between or on top of the muffin pieces.
3. Whisk eggs, milk, garlic powder, onion powder, paprika, nutmeg, salt and pepper in a bowl.
4. Pour the egg mixture over the muffins, pressing them so they absorb the custard. Cover and refrigerate overnight or at least 4 hours.
5. Preheat oven to 375°F. Remove plastic wrap, cover with foil, and bake 30 minutes. Remove foil and bake another 25–30 minutes until set and lightly browned.
6. Let rest 10 minutes, then serve with Hollandaise sauce.

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