Eggs Benedict Casserole Recipe photo by Taste of Home
Total Time
Prep: 25 min. + chilling Bake: 45 min.
This overnight eggs Benedict casserole features layers of English muffins and Canadian bacon in a savory egg filling. It’s a delicious recipe for holidays and Sunday brunches.

Updated: Dec. 28, 2023

Eggs Benedict casserole is an incredible make-ahead version of the classic breakfast dish. It captures all the elements of eggs Benedict but comes together without the hassle. Assemble the casserole the night before, then let it sit in the fridge overnight. When you’re ready to eat, simply pop the baking dish into the oven.

Of course, eggs Benedict isn’t complete without a proper hollandaise sauce. This classic French mother sauce is silky-smooth, velvety and incredibly luxurious. It seems like an intimidating sauce, but we promise it’s easy to pull off!

This eggs Benedict bake is an excellent make-ahead option for feeding a crowd after the holidays, and it’s upscale enough to serve for a special-occasion brunch. Or, if you’re just looking for a relaxed cook week, make it for yourself, and enjoy the leftovers for a few days.

Eggs Benedict Casserole Ingredients

  • Canadian bacon: This lean bacon is also called back bacon. The round slices are made from cured, smoked pork loin, a cut of meat that runs along the back of the pig. It tastes a lot like ham and adds the perfect level of salt and smoke to this breakfast casserole.
  • English muffins: Cooking these muffins on the griddle (instead of the oven) makes them fluffy, light and chewy. If you like, you can toast the English muffins for a roasted flavor and a firmer texture.
  • Homemade hollandaise sauce: You can buy instant hollandaise, but the dish will taste fresher if you make it from scratch. We drizzle this egg yolk-butter emulsion onto the casserole to mimic the gooey egg yolk of traditional poached eggs.


Step 1: Prepare the casserole

Place half of the Canadian bacon in a greased 3-quart or 13×9-inch baking dish. Top with the English muffin pieces and remaining Canadian bacon.

In a large bowl, whisk together the eggs, milk and onion powder. Pour the egg mixture over the prepared casserole. Wrap the casserole tightly. Refrigerate overnight.

Step 2: Bake the casserole

Preheat the oven to 375°F. Remove the casserole from the refrigerator while the oven preheats.

Sprinkle the top of the casserole with paprika. Bake, covered, for 35 minutes. Uncover, and bake for 10 to 15 minutes longer, until a knife inserted in the center comes out clean.

Step 3: Prepare the hollandaise sauce

In a double boiler or a metal bowl set over simmering water, whisk together the egg yolks, heavy whipping cream, lemon juice and mustard until blended. Cook, whisking constantly, until the mixture is just thick enough to coat a metal spoon and the temperature reaches 160°.

Reduce the heat to very low. Very slowly drizzle in the warm melted butter, whisking constantly.

Editor’s Tip: Looking for an easier hollandaise sauce? Make it in the blender! Electric-powered blenders provide enough heat to temper the egg yolks, so you don’t have to use a double boiler. Learn more about how to make hollandaise sauce using an immersion blender.

Step 4: Serve the eggs Benedict casserole

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Scoop the casserole onto serving plates, and top with hollandaise sauce. If desired, sprinkle with chives. Serve  immediately.

Editor’s Tip: Hollandaise sauce tastes best when served fresh, but you can hold it warm in an insulated coffee mug for up to two hours. Just make sure to keep it warm, or the butter will solidify.

Recipe Variations

Can you make eggs Benedict casserole ahead of time?

Eggs Benedict casserole is a great make-ahead breakfast casserole. Layer the English muffins, Canadian bacon and egg mixture in a casserole dish the night before. Store it in the fridge overnight. When you’re ready to bake, let the baking dish come to room temperature while the oven preheats.

How to Store Eggs Benedict Casserole

Store leftover eggs Benedict in an airtight container in the refrigerator for two to three days. Reheat the casserole in a 350° oven until a thermometer inserted in the center reads 165°.

Hollandaise sauce is best served fresh, so we recommend keeping the leftovers to a minimum. If you end up with extras, store the sauce in a separate airtight container in the refrigerator for up to two days. The cold temperatures will cause the butter to solidify, so you’ll need to reheat the sauce before serving. We don’t recommend using the microwave (the high heat can cause the sauce to break, and it will become grainy and scrambled). Instead, gently warm it over a double boiler, like the one you used to make the sauce. Whisk often until the sauce becomes silky-smooth.

Can you freeze eggs Benedict casserole?

To freeze eggs Benedict casserole, let the casserole cool completely. Cover the casserole dish tightly, or transfer the contents to a freezer-safe container. Store in the freezer for up to three months. Thaw the casserole in the refrigerator overnight, then reheat as directed.

Technically, you can also freeze leftover hollandaise sauce, but the texture won’t be as velvety once thawed. Freeze the sauce in a freezer-safe container for up to three months. Alternatively, create single-sized portions in an ice cube tray. Transfer the cubes to a freezer-safe resealable plastic bag once frozen solid, then store in the freezer. Thaw the sauce overnight in the refrigerator. Reheat as directed.

Eggs Benedict Casserole Tips

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How do you make hollandaise sauce thicker or thinner?

There are many ways to adjust the consistency of hollandaise sauce. The sauce should be thick enough to coat a spoon but thin enough to drizzle over eggs Benedict. The best way to thicken a sauce like hollandaise is to add more melted butter, whisking continuously to ensure the butter emulsifies into the eggs. To thin out hollandaise sauce, simply whisk in more lemon juice or a splash of water.

How do you know when eggs Benedict casserole is fully cooked?

To determine if egg casserole is cooked, insert a knife into the center of the casserole dish. The eggs Benedict casserole is finished cooking if the knife comes out clean. Also, use a food thermometer to confirm the center of the casserole has reached 165°.

What can you serve with eggs Benedict casserole?

Serve eggs Benedict casserole with a side of breakfast potatoes or vegetables like sauteed spinach. A breakfast salad would be a great way to cut the richness of the hollandaise sauce.

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Watch how to Make Eggs Benedict Casserole

Eggs Benedict Casserole

Prep Time 25 min
Cook Time 45 min
Yield 12 servings (1-2/3 cups sauce).


  • 12 ounces Canadian bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 large eggs
  • 2 cups 2% milk
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter, melted
  • Minced chives, optional


  1. Place half the bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffin pieces and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.
  2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.
  3. For sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve sauce immediately with casserole. If desired, sprinkle with chives.

Nutrition Facts

1 piece with about 2 tablespoons sauce: 286 calories, 19g fat (10g saturated fat), 256mg cholesterol, 535mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 14g protein.

This eggs Benedict casserole is just as tasty as the classic but without all the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri