Can I make this casserole the same day instead of overnight?

While the overnight rest gives the best texture, you can make it the same day. Let it rest for at least 2 hours in the refrigerator so the English muffins have time to absorb some of the egg mixture. The texture won't be quite as custardy, but it will still be delicious.

My hollandaise sauce separated. How can I fix it?

If your hollandaise breaks or separates, try adding 1-2 teaspoons of hot water while blending vigorously. If that doesn't work, start fresh by whisking a new egg yolk in a clean bowl, then slowly drizzling in your broken sauce while whisking continuously.

Can I use regular bacon instead of Canadian bacon?

Absolutely! If using regular bacon, cook it until crisp before adding it to the casserole. Crumbled cooked breakfast sausage would also work well as a substitute.

Is there a way to make this without having to prepare it the night before?

For a quicker version, toast the English muffins until they're very crisp, which will help them absorb the egg mixture faster. Then let the assembled casserole rest for at least 30-60 minutes before baking. The texture will be different but still tasty.

Eggs Benedict Casserole Recipe

This incredibly delicious Eggs Benedict Casserole transforms the classic brunch favorite into a convenient make-ahead dish that’s perfect for feeding a crowd. With layers of Canadian bacon, English muffins, and eggs all topped with a silky homemade hollandaise sauce, this casserole delivers all the flavors of traditional Eggs Benedict without the fuss of poaching eggs individually. Simply prep it the night before and bake it in the morning for a stress-free yet impressive breakfast or brunch!

Why You’ll Love This Recipe

Stress-Free Morning: Since you prepare everything the night before, all you need to do in the morning is pop it in the oven. Perfect for holidays or when hosting guests!
Classic Flavor, Easier Method: Enjoy all the delicious flavors of Eggs Benedict without the stress of perfectly poached eggs or making hollandaise at the last minute.
Crowd-Pleaser: This recipe serves 12, making it ideal for family gatherings, holiday brunches, or when you have overnight guests.
Customizable: The basic structure allows you to add your own touches or substitutions based on what you have on hand.

Ingredients You’ll Need

Canadian Bacon: Provides that classic Eggs Benedict flavor and adds a wonderful savory element to balance the richness of the dish.
English Muffins: The foundation of any good Eggs Benedict! They soak up the egg mixture overnight and create a perfect texture.
Butter: Used to spread on the English muffins before toasting, adding richness and flavor.
Monterey Jack Cheese: Adds a creamy, melty layer that brings everything together. Choose a good quality cheese for best results.
Eggs: The star of the show, creating that custard-like texture throughout the casserole.
Heavy Cream and Whole Milk: Creates richness and helps achieve that perfect custardy texture in your casserole.
Seasonings (Salt, Pepper, Garlic Powder, Paprika): These balance the richness and add depth of flavor to the egg mixture.
Egg Yolks: The base for your homemade hollandaise sauce.
Lemon Juice: Adds brightness and acidity to cut through the richness of the hollandaise.
Dijon Mustard: Provides a subtle tang and depth to the hollandaise sauce.
Cayenne Pepper: Optional but adds a gentle warmth to the sauce.
Melted Butter: Creates that signature rich, velvety texture in the hollandaise.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some delicious options:

Smoked Salmon Benedict: Replace Canadian bacon with smoked salmon and add some capers for a luxurious twist.
Veggie Version: Swap the Canadian bacon for sautéed spinach and mushrooms for a vegetarian option.
Southwestern Style: Add diced bell peppers, jalapeños, and swap the Monterey Jack for pepper jack cheese. Serve with avocado and salsa on top.
Meat Lover’s Version: Use a combination of Canadian bacon, crumbled breakfast sausage, and chopped bacon.
Herby Upgrade: Add fresh chopped herbs like chives, dill, or parsley to the egg mixture for a fresh flavor boost.

How to Make Eggs Benedict Casserole

Step 1: Prepare the Base Layers

Grease your 9×13 casserole dish and create alternating layers of Canadian bacon and chopped, lightly toasted, buttered English muffin pieces. Start with half the bacon, then half the English muffin pieces, then the remaining bacon, and finally the rest of the English muffins. Top everything with an even layer of shredded Monterey Jack cheese.

Step 2: Create and Add the Egg Mixture

In a medium bowl, whisk together eggs, heavy cream, milk, and seasonings until well combined. Pour this mixture evenly over your layered ingredients in the casserole dish, making sure to saturate all the English muffin pieces.

Step 3: Rest Overnight

Cover the casserole with foil and refrigerate overnight. This resting period is crucial as it allows the English muffins to soak up the egg mixture, resulting in a soft, custard-like texture when baked.

Step 4: Bake the Casserole

Preheat your oven to 375°F. Place the covered casserole in the oven and bake for 35 minutes. Then remove the foil and continue baking for another 10 minutes until the center is set and the edges are nicely browned.

Step 5: Prepare the Hollandaise Sauce

While the casserole is baking, make your hollandaise. Add egg yolks, cream, lemon juice, Dijon mustard, salt, and cayenne (if using) to a blender and blend on high for one minute. With the blender running, slowly drizzle in melted butter to create a smooth, velvety emulsion.

Step 6: Serve

Remove the casserole from the oven and either drizzle the hollandaise sauce over the entire dish or serve it on the side for guests to add as desired.

Pro Tips for Making the Recipe

Toast the English Muffins: Don’t skip this step! Lightly toasting helps them hold their structure better during the overnight soak.
Room Temperature Ingredients: Let your eggs and dairy come to room temperature before mixing for a smoother custard.
Hollandaise Success: The key to perfect hollandaise is adding the butter very slowly while blending continuously. If your sauce breaks, try adding a teaspoon of hot water while blending to bring it back together.
Check for Doneness: The casserole is ready when the center is set but still has a slight jiggle. A knife inserted in the center should come out clean.
Make Extra Sauce: The hollandaise is so delicious that you might want to make a bit extra. It’s great drizzled over vegetables or other breakfast items too!

How to Serve

This Eggs Benedict Casserole makes for a stunning centerpiece at any brunch table. Here are some serving suggestions:

Perfect Pairings

Serve with a fresh fruit salad or berry compote to balance the richness
Add a simple green salad with a light vinaigrette
Include roasted breakfast potatoes or hash browns on the side
Offer mimosas or Bloody Marys for a complete brunch experience

Garnish Ideas

Sprinkle with fresh chopped chives or parsley
Add a light dusting of paprika for color
Serve with lemon wedges for those who enjoy extra brightness

Make Ahead and Storage

Storing Leftovers

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. The hollandaise sauce should be stored separately in its own container.

Freezing

While the assembled unbaked casserole freezes well (without the sauce), I don’t recommend freezing it after baking as the texture can become soggy. If freezing unbaked, thaw completely in the refrigerator overnight before baking.

Reheating

Reheat individual portions in the microwave for 1-2 minutes until warmed through. For larger portions, cover with foil and reheat in a 325°F oven for about 15-20 minutes. Hollandaise sauce should be gently reheated in short intervals in the microwave, stirring frequently, or in a small saucepan over very low heat.

Note: Hollandaise sauce can be tricky to reheat and may separate. For best results, make the sauce fresh when serving leftovers.

FAQs

Can I make this casserole the same day instead of overnight?

While the overnight rest gives the best texture, you can make it the same day. Let it rest for at least 2 hours in the refrigerator so the English muffins have time to absorb some of the egg mixture. The texture won’t be quite as custardy, but it will still be delicious.
My hollandaise sauce separated. How can I fix it?

If your hollandaise breaks or separates, try adding 1-2 teaspoons of hot water while blending vigorously. If that doesn’t work, start fresh by whisking a new egg yolk in a clean bowl, then slowly drizzling in your broken sauce while whisking continuously.
Can I use regular bacon instead of Canadian bacon?

Absolutely! If using regular bacon, cook it until crisp before adding it to the casserole. Crumbled cooked breakfast sausage would also work well as a substitute.
Is there a way to make this without having to prepare it the night before?

For a quicker version, toast the English muffins until they’re very crisp, which will help them absorb the egg mixture faster. Then let the assembled casserole rest for at least 30-60 minutes before baking. The texture will be different but still tasty.

Final Thoughts

This Eggs Benedict Casserole brings all the luxury of the classic brunch dish to your table without any of the last-minute fussing. It’s a brilliant solution for entertaining or special family breakfasts when you want to impress without spending all morning in the kitchen. The make-ahead nature of this dish means you get to enjoy the company of your guests instead of juggling poached eggs and temperamental hollandaise sauce. Try it for your next gathering – I promise you’ll never look at Eggs Benedict the same way again!