Imagine taking all the luxurious flavors of Eggs Benedict and transforming them into a simple, shareable casserole that feeds everyone at once. This Eggs Benedict casserole brings together toasted English muffins, savory Canadian bacon, perfectly cooked eggs, and a rich, creamy hollandaise-style sauce all baked together in one beautiful dish. Instead of standing over the stove poaching eggs one by one and stressing about timing, you can prepare this ahead of time and simply pop it in the oven when your guests arrive. The result is a golden, bubbly breakfast masterpiece with all the indulgent flavors you love from the original but without the fuss. Whether you’re hosting a holiday brunch, feeding a hungry family on the weekend, or meal prepping for busy mornings, this casserole delivers restaurant-quality taste with homemade comfort.
Serving Quantity: Serves 8 to 10 people
Cooking Time: 1 hour (including 15 minutes prep time and 45 minutes baking time)
1. Ingredients
- Six English muffins, split and toasted
- One pound Canadian bacon or ham, sliced
- Ten large eggs
- Two cups whole milk
- Half cup heavy cream
- One teaspoon Dijon mustard
- Half teaspoon salt
- One-quarter teaspoon black pepper
- One-quarter teaspoon paprika
- Two tablespoons butter, melted
- Two cups shredded Gruyere or Swiss cheese
- One-quarter cup grated Parmesan cheese
- Two tablespoons fresh chives, chopped
- Optional: one-quarter teaspoon cayenne pepper for heat
2. Prepare Your Baking Dish
Heat your oven to 375 degrees. Take a 9 by 13 inch baking dish and grease it generously with butter or cooking spray. Make sure to coat the bottom and sides well so nothing sticks. Set the dish aside while you prepare the other components. If you want to make this casserole ahead of time, you can assemble everything the night before and store it covered in the refrigerator, then bake it fresh in the morning.
3. Toast and Layer the English Muffins
Split your English muffins in half and toast them until they’re golden brown and crispy. You can do this in a toaster, under the broiler, or in a skillet. The toasting is important because it prevents the muffins from getting too soggy when they absorb the egg mixture. Once toasted, cut each muffin half into quarters or tear them into bite-sized pieces. Arrange half of the toasted muffin pieces in an even layer on the bottom of your prepared baking dish.
4. Add the Canadian Bacon Layer
Take your Canadian bacon or ham slices and layer them over the English muffin pieces. You can use the slices whole or chop them into smaller pieces, whatever you prefer. Make sure to distribute the meat evenly across the entire dish so every serving gets a good amount. If you’re using regular ham instead of Canadian bacon, that works perfectly too. You can even substitute with cooked regular bacon, turkey bacon, or leave the meat out entirely for a vegetarian version.
5. Add Cheese and Remaining Muffins
Sprinkle one cup of the shredded Gruyere or Swiss cheese over the Canadian bacon layer. Then add the remaining toasted English muffin pieces on top, creating another even layer. This creates wonderful texture throughout the casserole with pockets of cheese melted between the layers. The cheese adds richness and helps bind everything together when baked.
6. Mix the Egg Custard
In a large mixing bowl, crack all ten eggs and whisk them together until well beaten. Add the whole milk, heavy cream, Dijon mustard, salt, black pepper, and paprika. Whisk everything together vigorously for about 1 minute until the mixture is completely smooth and uniform. The mustard adds a subtle tang that mimics the flavor of traditional hollandaise sauce. If you like a little kick, add the cayenne pepper at this point.
7. Pour and Soak
Slowly pour the egg mixture evenly over the entire casserole, making sure it reaches all the corners and edges. Use a spoon or spatula to gently press down on the English muffin pieces so they absorb the liquid. Let the casserole sit for about 5 minutes to allow the bread to soak up the custard. This resting time is important for achieving the perfect texture. Drizzle the melted butter over the top of everything.
8. Add Final Toppings
Sprinkle the remaining one cup of shredded cheese over the top of the casserole along with the grated Parmesan cheese. This creates a beautiful golden, crispy top layer when baked. The combination of cheeses gives you both creaminess and a nice sharp flavor that complements the eggs and Canadian bacon perfectly.
9. Bake the Casserole
Place your casserole in the preheated oven and bake for 40 to 45 minutes. The casserole is done when the eggs are set in the center, the top is golden brown, and the edges are bubbling. You can test it by inserting a knife in the center. If it comes out clean with no liquid egg on it, your casserole is ready. If the top starts browning too quickly before the center is set, cover it loosely with aluminum foil for the last 10 minutes of baking.
10. Rest and Serve
Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This resting time allows the eggs to finish setting and makes it much easier to cut clean portions. Sprinkle the fresh chopped chives over the top for a pop of color and fresh flavor. Cut into squares and serve hot. This casserole pairs beautifully with fresh fruit, a simple green salad, or roasted asparagus.
11. Nutrition Information Per Serving
- Calories: 385
- Total fat: 22 grams
- Saturated fat: 11 grams
- Cholesterol: 265 milligrams
- Sodium: 875 milligrams
- Total carbohydrates: 21 grams
- Dietary fiber: 1 gram
- Sugars: 5 grams
- Protein: 24 grams
12. Helpful Tips for Perfect Eggs Benedict Casserole
- Toast your English muffins well to prevent a soggy casserole, as they need to hold up to all that egg mixture.
- Use day-old English muffins if possible, as they absorb the custard better than fresh ones.
- Let the assembled casserole sit for 5 to 10 minutes before baking so the bread fully absorbs the egg mixture.
- You can assemble this entire casserole the night before, cover it tightly with plastic wrap, and refrigerate it overnight, then bake it in the morning.
- If baking from cold, add 10 to 15 minutes to the baking time and cover with foil if the top browns too quickly.
- Gruyere cheese is traditional and delicious, but sharp cheddar, fontina, or even mozzarella work great too.
- For an even richer version, make a quick hollandaise sauce and drizzle it over individual servings when plating.
- Add sautéed spinach, roasted tomatoes, or mushrooms between the layers for extra vegetables and flavor.
- Leftovers reheat beautifully in the microwave or oven, making this perfect for meal prep throughout the week.
- Cut into individual portions and freeze them wrapped in foil, then reheat from frozen for quick breakfast options anytime.
