I created this make-ahead Eggs Benedict Casserole as a quicker version of classic eggs Benedict, with English muffins that soak in an egg mixture overnight and an easy hollandaise sauce prepared in the blender. I love that it’s incredibly delicious and perfect for busy weekends.

Easy Eggs Benedict Casserole Recipe

Whenever I go out to breakfast, whether it’s locally or while traveling, I scour the menu for eggs Benedict. If it’s not offered, I sob. And then I move on, maybe find a scrambled egg burrito or take a stab at the pancakes. But I’m always looking for the eggs Benedict first.

Occasionally, I’ll make eggs Benedict at home, but you have to be somewhat on your A-game to make it perfectly. It requires warm, crispy Canadian bacon, hot buttered toasted English muffins, poached eggs, and a creamy, warm hollandaise sauce—basically all at the same time.

So when my sister served this cheater Eggs Benedict Casserole for a family brunch several years ago, I was so excited. No, it’s not your traditional Eggs Benedict and nothing can replace that. But it has essentially the same ingredients and flavors and it’s so much easier, since it can prepared the night before. Even the sauce is simplified, without the need for a double-boiler. It’s another family favorite.

How to Make Eggs Benedict Casserole Step by Step

Prep the pan and chop the bacon: Coat a 9×13 pan with nonstick cooking spray. Chop 12 oz. of Canadian bacon into pieces.

Cut the English muffins: Split 6 English muffins and cut into 1-inch pieces.

Layer the casserole: Sprinkle half of the Canadian bacon pieces into the bottom of the baking dish in an even layer, followed by the English muffin pieces, ending with the remaining Canadian bacon pieces.

Prepare the egg mixture: In a large mixing bowl, whisk together 8 eggs, 2 cups milk, 1 tsp onion powder, 1 tsp garlic powder, and ¼ tsp paprika. Slowly pour evenly over the top of the English muffins. Press down gently with a wooden spoon or your hands to coat.

Refrigerate: Cover with foil and refrigerate for at least 5 hours, or overnight. Remove from the refrigerator 30 minutes before baking.

Bake: Preheat oven to 375°F. Keep the foil on and bake for 35 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.

Make the hollandaise sauce: In a blender, add 4 egg yolks, ½ cup cream, 2 tbsp lemon juice, 1 tsp mustard, a pinch cayenne and a pinch salt to taste; cover and blend for about 10 seconds. With the blender still running, slowly drizzle in the melted butter until fully incorporated and thickened (but pourable.) Transfer the sauce to a gravy boat (or small ceramic creamer with a spout) and warm it up slightly in the microwave – but do not allow it to boil!

Cut and serve: Cut portions of the casserole, serve with the sauce, and garnish with chopped chives.

How to Store

You can prep, cover, and chill the unbaked casserole 5 hours in advance or overnight. English muffins are a fairly dense bread, so I wouldn’t go below 5 hours or they won’t have enough time to absorb the liquid. Prep it in the morning and have breakfast for dinner!

Cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Bake in a freezer-safe pan and cool completely. Wrap well in plastic wrap and again in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 350F for about 30 minutes until warmed through.

What to Serve With This Eggs Benedict Casserole

As with most casseroles that include meat and eggs, this is a hearty and filling dish on its own. To round out the meal, you can serve portions with crispy roasted asparagus or crispy oven roasted potatoes. A light fruit salad provides a nice balance. And don’t forget the mimosas to wash it all down!

More Breakfast Casserole Recipes

• Hash Brown Egg Casserole
• Breakfast Enchiladas
• Sheet Pan Pancakes
• Chile Relleno Casserole