Dinner

Eggs Benedict Casserole Bake Recipe

Name: Eggs Benedict Casserole Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 pound Canadian bacon, diced; 6 English muffins, split and cut into 1-inch pieces; 8 large eggs; 2 cups whole milk; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/4 teaspoon paprika; 2 teaspoons chopped fresh parsley; 1 cup hollandaise sauce

ByMaya Quinn January 11, 2026January 11, 2026

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Introduction

Eggs Benedict Casserole Bake is a delicious twist on the classic brunch favorite. This easy-to-make casserole layers Canadian bacon, English muffins, and a creamy egg mixture, all topped with warm hollandaise sauce. It’s perfect for breakfast gatherings or a comforting weekend treat.

The dish is a thick square slice of golden-brown baked bread layered with ham and cheese inside. On top of the bread, there is a poached egg with a soft white exterior and a runny yellow yolk spilling down the sides. Creamy yellow hollandaise sauce covers the egg and drips down the bread, pooling around the base. Small green herb sprigs and finely chopped chives are sprinkled on top and around the plate. The dish is served on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Canadian bacon, diced
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups whole milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 teaspoons chopped fresh parsley
1 cup hollandaise sauce

Instructions

Step 1: Coat a 9×13-inch baking dish with non-stick cooking spray and set aside. Distribute half of the diced Canadian bacon evenly in the bottom of the dish, then scatter half of the English muffin pieces over the bacon.
Step 2: Repeat the layering with the remaining Canadian bacon and English muffin pieces to create even layers.
Step 3: In a large mixing bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until fully combined.
Step 4: Pour the egg mixture evenly over the layered bacon and English muffins in the baking dish. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best texture.
Step 5: Preheat the oven to 375°F (190°C). Remove the plastic wrap, sprinkle paprika on top, and bake uncovered for 35 to 40 minutes, until the eggs are set and the top is golden brown.
Step 6: Warm the hollandaise sauce according to package instructions or prepare homemade sauce. Remove the casserole from the oven, let it cool slightly, then drizzle with the warm sauce and garnish with chopped fresh parsley before serving.

Tips & Variations

Use day-old English muffins for better texture as they absorb the egg mixture without becoming soggy.
Swap Canadian bacon for cooked ham or smoked sausage for different flavor variations.
Add sautéed spinach or mushrooms between layers for extra vegetables and color.
Prepare the casserole a day ahead and refrigerate overnight to save time in the morning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through or bake in a preheated oven at 350°F (175°C) for about 15 minutes. Hollandaise sauce is best prepared fresh but can be gently reheated if needed.

How to Serve

The dish shows a square piece of baked egg casserole with visible layers: the bottom layer is light golden bread or crust, the middle layer has pink ham pieces mixed with creamy yellow cheese, and the top layer is a smooth, rich yellow sauce with melted cheese. On top sits a perfectly cooked poached egg with a shiny white surface and runny yellow yolk spilling down the sides. Small green parsley leaves are scattered on the egg, sauce, and around the plate for decoration. The white plate rests on a white marbled surface, with a silver fork in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole dairy-free?

Yes, you can substitute whole milk with your preferred dairy-free milk, such as almond or oat milk. Use a dairy-free hollandaise sauce recipe or skip it altogether for a lighter option.

Can I freeze the casserole?

It’s best to freeze the unbaked casserole before adding the egg mixture. Cover tightly with foil and freeze for up to 1 month. Thaw overnight in the refrigerator before baking. Freezing after baking may affect texture and sauce quality.