Eggs Benedict Casserole Recipe

Active Time:

1 hr

Chill Time:

8 hrs

Total Time:

9 hrs

Servings:

8

Sunday morning just got better. For those who appreciate a nice brunch spread, this eggs Benedict casserole is a simple and sophisticated way to achieve delicious eggs Benedict without all the hassle of poaching eggs and whisking hollandaise.

This savory breakfast casserole is built to be hassle-free and easy to pull off at home thanks to our foolproof blender hollandaise. Yes, you read that right: This hollandaise comes together entirely in a blender.

Also, most of the prep for this dish happens ahead of time—all that's left to do the morning of is to bake the casserole and make your hollandaise. Browning the Canadian bacon and English muffins gives the flavor a boost, but if you're in a pinch for time, it's fine to skip that step.

An elegant twist on a breakfast casserole, this dish is perfect for entertaining and a great way to introduce kids to some of the finer breakfast foods. Easy, impressive, and oh-so-satisfying, this eggs Benedict casserole is calling your name.

Southern Living Eggs Benedict Casserole in the casserole dish ready to serve — Caitlin Bensel; Food Stylist: Torie Cox

Ingredients for Eggs Benedict Casserole

To make this savory casserole, you'll need:

Vegetable oil: Used to help brown the bacon.
Canadian bacon slices: For a salty, meaty bite in the casserole. Can be swapped with other types of browned bacon, including turkey bacon, if preferred.
English muffins: Gives the casserole a hearty texture and flavor reminiscent of classic eggs Benedict.
Scallions: Adds a bright color and oniony flavor.
Large eggs: Helps set the custard base.
Whole milk: The base of the custard. Can substitute with 2% milk if needed.
Black pepper and kosher salt: To season the mix.
Unsalted butter: Added to enrich and thicken the hollandaise.
Egg yolks: The emulsifier in the hollandaise sauce.
Fresh lemon juice: Adds acidity that balances the sauce.
Dijon mustard: Lends a sharp and tangy flavor while helping to stabilize the hollandaise.
Paprika: Adds a subtle earthiness; can also use cayenne pepper for a little heat.

ingredients for Eggs Benedict Casserole - Southern Living — Caitlin Bensel; Food Stylist: Torie Cox

What Is eggs Benedict without bacon called?

Similar to Eggs Benedict, Eggs Florentine consists of an English muffin topped with a poached egg and hollandaise, replacing bacon with spinach for a colorful, fresh touch. If you'd like to leave the bacon out of this casserole, consider swapping with sautéed baby spinach for a Florentine twist.

How To Make Eggs Benedict Casserole

This casserole comes together quickly, and can be refrigerated overnight before baking fresh in the morning. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook bacon in hot oil until lightly browned. Transfer to a paper towel-lined plate, reserving drippings in skillet. Toast English muffin halves in drippings.
Step 2. Chop English muffins into bite-size pieces. Transfer to a baking dish. Sprinkle with cooked bacon and white parts of sliced scallions. Whisk to combine eggs, milk, pepper, and 1 tsp. salt. Pour evenly into baking dish. Cover and chill 8 to 16 hours.
Step 3. Preheat oven to 350ºF. Let casserole stand at room temperature while oven preheats. Bake until browned, about 40 minutes.
Step 4. Melt butter in a small skillet over low heat and keep warm. Process egg yolks, lemon, mustard, paprika, and remaining salt in a blender just to combine. With blender running, slowly add melted butter. Process until smooth and thick.
Step 5. Drizzle 1/2 cup hollandaise over casserole. Sprinkle with sliced green scallions and paprika. Serve with remaining hollandaise.

Can Eggs Benedict Casserole Be Made Ahead?

This casserole can be assembled and refrigerated up to 16 hours ahead. For longer storage, bake and cool completely. Wrap tightly and freeze for up to three months. Thaw overnight in the refrigerator, then reheat in a preheated 350ºF oven until hot throughout. Make the hollandaise fresh before serving.

How To Store and Reheat Leftover Eggs Benedict Casserole

Refrigerate leftover casserole for up to three days, or freeze for up to three months. Reheat in a preheated 350ºF oven until hot throughout before serving.

Store hollandaise in an airtight container in the refrigerator for up to two days. Reheat, stirring often, in the microwave or over a double boiler until warmed. Note that hollandaise is best when made fresh.

More Savory Breakfast Casserole Recipes You'll Love

Is there anything better than waking up to a hot, freshly baked breakfast? Whether made with croissants, grits, or cornmeal biscuits, these casseroles are a delicious way to start the day:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 Tbsp. vegetable oil
8 oz. Canadian bacon slices, chopped
6 English muffins, split
1 bunch scallions, white and green parts separated
6 large eggs
2 cups whole milk
3/4 tsp. black pepper
2 tsp. kosher salt, divided
1 cup unsalted butter
6 large egg yolks
2 Tbsp. fresh lemon juice (from 1 lemon)
1 Tbsp. Dijon mustard
1/4 tsp. paprika, plus more for garnish

Directions

Cook bacon and toast English muffins:

Heat oil in a large nonstick skillet over medium-high. Add bacon. Cook, stirring often, until lightly browned, about 4 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in skillet. (Do not wipe skillet clean.)

Caitlin Bensel; Food Stylist: Torie Cox

Return skillet to medium-high. Working in batches, add English muffin halves, cut sides down, to hot drippings in skillet. Cook until toasted, about 1 minute. Let muffin halves cool slightly.

Caitlin Bensel; Food Stylist: Torie Cox
Assemble the casserole:

Chop English muffin halves into bite-size pieces. Place on bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish.

Caitlin Bensel; Food Stylist: Torie Cox

Sprinkle with cooked bacon.

Caitlin Bensel; Food Stylist: Torie Cox

Finely chop white parts of scallions, and sprinkle over mixture in dish. (Wrap green parts of scallions in a damp paper towel; chill until ready to use.)

Caitlin Bensel; Food Stylist: Torie Cox

Whisk together whole eggs, milk, pepper, and 1 teaspoon of the salt in a large bowl.

Caitlin Bensel; Food Stylist: Torie Cox

Pour over mixture in baking dish.

Caitlin Bensel; Food Stylist: Torie Cox

Cover with plastic wrap. Chill at least 8 hours or up to 16 hours.

Caitlin Bensel; Food Stylist: Torie Cox
Bake the casserole:

Preheat oven to 350ºF. Let casserole stand at room temperature while oven preheats. Bake until top is browned and casserole is set, about 40 minutes.

Caitlin Bensel; Food Stylist: Torie Cox
Make the hollandaise:

Melt butter in a small skillet over medium-low. Keep butter hot over lowest heat (do not let it brown). Process egg yolks, lemon juice, mustard, paprika, and remaining 1 teaspoon salt in a blender on medium just to combine, about 5 seconds. With blender running on medium speed, slowly pour hot, melted butter through center opening in blender lid. Process until mixture is smooth and thick, about 1 minute.

Caitlin Bensel; Food Stylist: Torie Cox
Finish the casserole:

Drizzle about 1/2 cup hollandaise over warm casserole. Finely chop reserved green scallion parts, and sprinkle over top. Sprinkle with paprika; serve with remaining hollandaise.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Why is my casserole rubbery?

Be sure to chill the casserole for the recommended time before baking to avoid a rubbery result. Hearty English muffins need time to soften and soak up the custardy base.
How can I thicken or thin the hollandaise sauce?

To thin the hollandaise, whisk in a few drops of water as needed. To thicken, whisk in a bowl over a pot of slowly simmering water. It should thicken as you whisk.
What else can you add to Eggs Benedict Casserole?

While it may not be traditional, you can top the casserole with shredded Swiss or grated Havarti cheese, or add cayenne, chives, or chopped asparagus to the mix.