Easy Eggs Benedict Casserole

Breakfast  |  Published Sep 9, 2020  |  Updated Sep 16, 2020  |  By Tawnie

casserole in a dish

This Eggs Benedict Casserole really is so easy and the hollandaise sauce is made right in the blender so you don’t have to fuss with constant whisking!

This post has been sponsored by The Incredible Egg. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

For the casserole you just pour a simple-to-make custard over diced up English muffins, let it soak for 30 minutes (or even overnight!) place in a casserole dish and bake!

This casserole is perfect for Eggs Benedict beginners who may find a typical Eggs Benedict recipe intimidating, or even for the pros who want Eggs Benedict in casserole form.

casserole in a white baking dish

I love making this casserole over the holidays or as a Christmas breakfast because everyone in my family loves eggs Benedict. But this is truly a breakfast casserole that can be made any day of the week!

Speaking of days of the week…you’ve heard of Meatless Monday and Taco Tuesday…but now eggs have their own day of the week…WEGGSDAY.

That’s right! It’s time to celebrate eggs and this casserole not just during the holiday season but during the week too…on WEGGSDAY!

Eggs are one of the most versatile, nutritious and affordable proteins and this eggs Benedict casserole is the perfect mid-week way to enjoy eggs!

baked eggs benedict casserole

Ingredients you will need for Eggs Benedict Casserole:

For the casserole

  • Large eggs
  • English muffins
  • Milk
  • Heavy Cream
  • Seasonings: nutmeg, salt, pepper, paprika, onion powder.
  • Canadian Bacon
  • Softened butter
ingredients needed to make eggs benedict

For the Hollandaise Sauce

  • Large egg yolks
  • Melted butter
  • Lemon juice
  • Dijon mustard
  • Salt
  • Cayenne pepper
  • Chives for garnish

How to make this Easy Eggs Benedict Casserole

step by step photos of making eggs benedict casserole
  1. Cut the English muffins into 1-inch cubes and place in a bowl.
  2. Make the custard: whisk together the milk, heavy cream, seasonings and pour over English muffins. Let soak. (30 minutes or overnight)
  3. Grease an 8×8 inch glass baking dish with softened butter.
  4. Sprinkle half of the diced Canadian bacon down into the prepared pan, followed by the English muffins.
  5. Cover with foil and bake.
  6. Serve with homemade hollandaise and garnish with chives.
hollandaise sauce in a measuring cup

Wednesday is now WEGGSDAY!

While we are all celebrating eggs on Wednesday now, let’s talk about why.

I love including eggs into my diet for many reasons but one of them is because eggs are a naturally nutrient rich choice providing a good or excellent source of 8 essential nutrients.

They are so versatile and can easily fit into healthy eating patterns.

casserole on a speckled white plate with hollandaise on top

Starting your Wednesday or any day of the week off with eggs is a good choice because eggs helps boost feelings of fulness!

So, let’s celebrate all things eggs and share the love of eggs everyday but now even more on WEGGSDAY!

 casserole on a speckled white plate

More egg recipes to love:

How do you prefer your eggs?

casserole in a dish
kroll\'s korner logo

Easy Eggs Benedict Casserole

This Eggs Benedict Casserole is brimming with delicious eggs, Canadian bacon, English muffins and smothered in hollandaise sauce.
4.88 from 8 reviews
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 591kcal


For the casserole

  • 5 large eggs
  • 6 English muffins, split and cut into cubes
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 3/4 tsp. salt & pepper
  • 1/4 tsp. nutmeg
  • pinch paprika & onion powder
  • 1 Tbsp. softened butter (to grease the pan)
  • 6 oz. Canadian bacon, diced and divided

For the hollandaise

  • 4 large egg yolks
  • 15 Tbsp. unsalted butter, melted
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • chives for garnish


  • Cut the English muffins into cubes and place in a medium-large bowl.
  • Whisk together the eggs, milk, heavy cream, salt, pepper nutmeg, paprika and onion powder and pour this custard over the English muffins. Let soak for 30 minutes, stirring occasionally.
  • Meanwhile, grease an 8×8 inch glass baking dish with softened butter.
  • Sprinkle half of the Canadian bacon down into prepared pan.
  • Preheat the oven to 350°F.
  • Pour soaked English muffins into the pan, followed by the remaining Canadian bacon.
  • Cover with foil and bake for 30 minutes with the foil on, and for 10-15 minutes with the foil off or until the casserole is set and the top has slightly browned.
  • Make the hollandaise right before serving: melt the butter in a saucepan on the stove on medium-low heat if it’s not already melted. Set aside.
  • Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a blender or food processor and blend until smooth, ~30 seconds.
  • With the blender running, very slowly pour in the melted butter in.
  • Pour the hollandaise overtop the casserole, pouring as much as desired (as you can see from the photos we like a like of hollandaise!) Garnish with chives, serve and enjoy!



Overnight instructions: place the English muffins and custard in the prepared baking dish, cover with foil or plastic wrap and chill in the refrigerator overnight. In the morning, remove the casserole from the fridge. Preheat your oven and bake as directed.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


Serving: 1serving | Calories: 591kcal | Carbohydrates: 31.4g | Protein: 20.1g

Last Post

Instant Pot Chicken Taco Soup

Next Post

Pumpkin Snickerdoodle Cookies

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
Susan Carrell
2 years ago

I was thinking of adding potatoes to this. Probably baked, chunked and browned first, then as the bottom layer in a 9″x13″ pan. What do you think?

Susan P Millard
2 years ago

This recipe looks as though it will be fantastic! Thank you for sharing it with us. I believe you mistakenly left out the 5 eggs which would be blended together with the milk, cream and spices in the procedure portion of the recipe?

2 years ago

Ooh such a great idea. This sounds so yummy. Thanks for sharing.

2 years ago

This is the egg benedict casserole tastes like the regular egg benedict, but so much easier since there’s only one pan involved. No hassle to feed even a large crowd. 🙂

2 years ago

This is perfect for the holidays! Love eggs Benedict, and the fact that I can make it ahead is great. YUM!

Andrea Metlika
2 years ago

This is fabulous! A perfect dish for a Sunday brunch.

2 years ago

Oh man….I love the sound of this recipe. What a great brunch idea for the weekend. Also, perfect for holiday get-togethers.

« »
Would love your thoughts, please comment.x