Eggs Benedict Casserole with Hollandaise Sauce 🍳
By Jason Griffith | ChefManiac.com
Introduction
If you love Eggs Benedict but dread the last-minute assembly, this Eggs Benedict Casserole with Hollandaise Sauce is your new brunch hero. All the flavor of the classic—English muffins, Canadian bacon, creamy eggs, and that dreamy, velvety sauce—baked into one easy, make-ahead dish.
Perfect for special occasions, weekend brunches, or feeding a crowd, this casserole brings elegance without the fuss.
Why I Love This Recipe
Eggs Benedict is a brunch classic, but poaching eggs and toasting muffins to order? Not ideal when you’re hosting. This casserole version solves that: just prep ahead, bake, and top with homemade hollandaise.
It’s just as satisfying as our cozy One-Pan Breakfast Bake and just as crowd-pleasing as Crockpot Nacho Dip.
Ingredients
For the Casserole:
- 6 English muffins, split and cubed
- 8 slices Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
Servings: 6–8
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Instructions
1. Prep the Casserole:
Grease a 9×13-inch baking dish and preheat your oven to 375°F (190°C). In a large bowl, toss the cubed English muffins and chopped Canadian bacon. Spread evenly in the baking dish.
2. Make the Egg Mixture:
In another bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper. Pour over the muffin-bacon mixture.
3. Chill (Optional but Recommended):
Cover and refrigerate for at least 1 hour or overnight to let the muffins soak up the egg mixture.
4. Bake:
Uncover and bake for 40–45 minutes, or until golden and set in the middle. Let it rest while you make the sauce.
How to Make Hollandaise Sauce
1. Prep a Double Boiler:
In a heatproof bowl, whisk egg yolks and lemon juice. Set over a pot of barely simmering water (don’t let the bowl touch the water).
2. Emulsify:
Whisk constantly while slowly drizzling in melted butter. The sauce should thicken and become silky smooth.
3. Finish It:
Remove from heat. Stir in a pinch of cayenne and season to taste. Keep warm until ready to serve.
Tips for Success
- Don’t skip the soak: An overnight rest ensures the best texture.
- Use real butter in hollandaise: It makes a big difference in flavor.
- Whisk constantly: For a smooth sauce, keep that whisk moving.
- Keep warm: A thermos or insulated mug is perfect for holding hollandaise.
Serving Suggestions
Pair this Eggs Benedict Casserole with:
- A fresh fruit salad or citrus platter
- Sparkling water or brunch cocktails
- Easy Turkey Wings for a savory spread
- Finish with a slice of Big Family Banana Pudding or Peanut Butter Brownies for dessert
Storage & Make-Ahead Tips
- Make Ahead: Assemble the casserole the night before and refrigerate.
- Reheat: Bake leftovers at 300°F (150°C) until warmed through.
- Hollandaise Storage: Best served fresh, but can be gently reheated over low heat with a splash of water or lemon juice.
More Recipes You’ll Love
Brunch lovers, check these out next:
- One-Pan Breakfast Bake
- Easy Turkey Wings
- Crockpot Nacho Dip
- Big Family Banana Pudding
- Peanut Butter Brownies
Final Thoughts
This Eggs Benedict Casserole with Hollandaise Sauce is everything you love about the classic—only easier, cheesier, and perfect for a crowd. Whether you’re feeding family for Easter brunch or treating yourself on a lazy Sunday, it’s a dish that looks fancy but feels effortless.
If you make it, tag @ChefManiac and share your brunch masterpiece—we’d love to see it! 🍳✨
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