Name: Eggs Benedict Casserole For Easy Mornings – Breakfast Ideas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 6 English muffins, split and cut into pieces; 12 oz Canadian bacon, chopped; 8 large eggs; 2 cups milk; 1 teaspoon onion powder; Salt and pepper to taste; 1 packet hollandaise sauce mix; 1/2 cup unsalted butter; 1 cup milk (for the sauce)

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I’ve always loved a good brunch, but making individual eggs Benedict for a crowd? Nope, not happening. This casserole, though? It’s a winner. It gives you that classic hollandaise and egg combo we all love—without standing over a stove flipping eggs one by one. I came up with this version for those weekends when friends roll in with coffee and hungry stomachs. You can prep it the night before and toss it in the oven the next morning while you sip your coffee and pretend you’ve got it all together. It’s got the elegance of The Kitchen Recipes, the comfort of The Kitchen Food Network, and dare I say, it’s as easygoing as a Banana Boat recipe. It’s not vegan, but if you’re craving a Vegan Breakfast Casserole, I’ve got another one for that too. For now, this is your golden ticket to those classic brunch flavors—made with love, layers, and way fewer dishes. It might not be from The Lost Kitchen Recipes collection, but it sure feels like home.

1) Key Takeaways
2) Easy Eggs Benedict Casserole Recipe
3) Ingredients for Eggs Benedict Casserole
4) How to Make Eggs Benedict Casserole
5) Tips for Making Eggs Benedict Casserole
6) Making Eggs Benedict Casserole Ahead of Time
7) Storing Leftover Eggs Benedict Casserole
8) Try these Breakfast & Brunch recipes next!
9) Eggs Benedict Casserole
10) Nutrition

1) Key Takeaways

This eggs Benedict casserole is ideal for feeding a group without hassle.
You can prepare it the night before and bake it in the morning.
It features all the comforting flavors of classic brunch in one dish.
Great for holiday mornings, weekend brunches, or any slow morning meal.

2) Easy Eggs Benedict Casserole Recipe

This breakfast idea has rescued my weekends more times than I can count. When people wake up hungry and I’m still halfway into my first cup of coffee, I don’t want to juggle poached eggs or make hollandaise from scratch. So I make this.

It’s like the greatest hits of brunch got together in one baking dish. The English muffins soak up the egg mixture, the Canadian bacon gets that golden edge, and the hollandaise? It’s warm, buttery, and right where it should be. Breakfast ideas like this make mornings less about stress and more about second helpings.

I first put this together on a whim after flipping through The Kitchen Recipes blog and The Kitchen Food Network shows. It’s not exactly The Lost Kitchen Recipes level elegant, but it brings that same feeling. Familiar, unfussy, and totally comforting.

3) Ingredients for Eggs Benedict Casserole

English Muffins: Use about six, split and chopped. They form the base of this casserole, soaking up all the eggy goodness while giving it that chewy bite that makes it feel like classic eggs Benedict—without the hassle.

Canadian Bacon: You’ll want around 12 ounces. Chop it small enough that you get some in every bite. It crisps just slightly in the oven and adds a salty, savory layer that brings this breakfast casserole to life.

Eggs: Use eight large ones. These bind everything and give the dish its structure. They soak into the muffins overnight, making everything soft and custard-like after baking.

Milk: Two cups go into the egg mixture. I prefer whole milk for richness, but use what you have. It helps turn the eggs into that creamy, fluffy base that holds up the rest.

Onion Powder: A teaspoon adds gentle flavor without overpowering. If you’re out, skip it, but it really brings a warm base note to the mix.

Salt and Pepper: A generous pinch of both rounds out the flavors. You can always add more when serving, but don’t skip the base seasoning here.

Hollandaise Sauce Mix: This is the shortcut I’ll never apologize for. A packet makes prep easy, and it still gives that silky, lemony finish we want with eggs Benedict.

Unsalted Butter: Half a cup for making the hollandaise. I always go for unsalted so I can control the seasoning.

Extra Milk: One more cup, this time for the hollandaise. Combine it with the butter and sauce mix for that warm topping that brings the whole thing together.

4) How to Make Eggs Benedict Casserole

Step 1. Grease a 9×13 baking dish with butter or spray. Spread half the English muffin pieces on the bottom. It won’t look pretty yet—trust the process.

Step 2. Scatter half the chopped Canadian bacon on top. Repeat with the rest of the muffins and bacon. You’re layering flavor here.

Step 3. In a large bowl, whisk the eggs, 2 cups milk, onion powder, salt, and pepper. Pour this mixture evenly over everything in the dish. Let it soak while you clean up—or better, cover it and chill it overnight.

Step 4. In the morning, preheat your oven to 375°F. Bake the casserole uncovered for 40 to 45 minutes. When the top looks golden and the center doesn’t jiggle, it’s ready.

Step 5. While it bakes, make the hollandaise. Melt the butter, whisk in the packet and a cup of milk, and stir until thick. Don’t walk away—it thickens fast and needs your attention.

Step 6. Once baked, drizzle that warm hollandaise right on top. You could pour it table-side to look fancy. Either way, don’t skip it. It seals the deal.

5) Tips for Making Eggs Benedict Casserole

Use stale muffins if you can. They soak up the egg mix better. If yours are fresh, leave them out on the counter for a couple hours or give them a quick toast.

Want extra flavor? Add a handful of chopped chives to the egg mix. Or stir in some shredded cheese for a richer bite. This casserole isn’t fussy—it forgives a lot.

Need a vegetarian option? Swap the Canadian bacon for sautéed mushrooms or roasted red peppers. You’ll miss the smoky kick, but you’ll keep the comfort.

6) Making Eggs Benedict Casserole Ahead of Time

I usually prep this after dinner. It only takes about 20 minutes, and I can slide it into the fridge and forget about it until morning. The overnight soak really helps the muffins absorb the egg mixture.

Don’t skip the overnight step unless you’re in a pinch. If you bake it right after mixing, it’ll still work—but you won’t get that same custardy texture.

If you’re hosting brunch, make two. One for the table, one as backup. I’ve made that mistake before, and the first pan vanished faster than I expected.

7) Storing Leftover Eggs Benedict Casserole

Let the casserole cool completely, then transfer leftovers into an airtight container. They’ll stay good in the fridge for up to four days.

To reheat, pop a portion in the microwave or warm it in the oven at 300°F. I add a little extra hollandaise if I have it, just to bring back that fresh-out-of-the-oven feel.

It makes a sneaky good lunch, too. Especially on a Monday when I’m still dreaming about the weekend.

8) Try these Breakfast & Brunch recipes next!

9) Eggs Benedict Casserole