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This make-ahead eggs benedict casserole turns everyone's favorite brunch staple into a chill crowd-pleaser. No more scrambling at the stove—just kick back and enjoy your coffee while Canadian bacon, English muffins, and dreamy hollandaise do all the work in the oven for you.
I came up with this after totally bombing a Mother’s Day and spending hours poaching eggs instead of hanging with my family. Now, popping this casserole in the oven is our holiday go-to, so I never have to miss out on the good moments.
Tasty Ingredients
- Egg yolks: Build the rich, velvety backbone of the hollandaise
- Fresh chives: Sprinkle on top for a light oniony kick and fresh color
- Lemon juice: Packs a zingy punch that lightens up all the richness
- Paprika: Adds a gentle warmth and a pretty pop of color
- Cayenne: Just a tiny bit wakes up your tastebuds with mild heat
- Whole milk: Makes the egg base creamy and satisfying instead of thin
- Large eggs: Sets everything up and holds it all together in the casserole
- Dijon mustard: Brings a soft tang and helps the hollandaise come together nice and smooth
- Butter: Gives hollandaise that unmistakable buttery goodness and silky feel
- Heavy cream: Keeps your hollandaise stable and gorgeous—not separated
- Canadian bacon: Drops in that signature benedict flavor minus the stovetop hassle
- English muffins: Soaks up all the egg mix but still stays chewy, so every bite’s on point
- Onion and garlic powder: Sneak in deep, savory flavors without any chunks
Simple How-To
- Bake it up:
- Pop the covered dish in a preheated 375°F oven for 35 minutes. Covering keeps things from getting too dark on top before the middle is cooked.
- Finish it off:
- Take off the foil and stick it back for about 15 minutes. When the top is golden and the center doesn’t jiggle, you’re good! A knife poked in the middle should come out mostly clean, maybe just moist crumbs.
- Rest and combine:
- Pour your egg mix over all the layers, making sure it soaks into every spot. Wrap it up tightly with plastic and let it chill in the fridge for at least 5 hours, but overnight is best. That gives muffins time to soak up all the flavor magic.
- Eggy mix time:
- In a big bowl, beat the eggs, milk, garlic and onion powders, and paprika together until frothy. Whipping air in gives you a fluffier casserole later on.
- Layer it up:
- Start with half the Canadian bacon, then spread over the torn-up English muffins. Finish up with the rest of the bacon, scattering it so no bite misses out.
- Pre-bake prep:
- Set the casserole out while the oven heats up so it’s not icy cold—about 30 minutes should do it.
- Dish duty:
- Spray your 9x13-inch pan really well—even the corners—so nothing sticks and you can scoop out neat servings!
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Honestly, English muffins are the unsung hero. I tried a bunch of other breads, but none kept that perfect chew after soaking overnight. My partner thought I should toast the muffins first, but leaving them just as they are gives you the best crispy tops and soft, custardy insides.
Storing and Rewarming
This dish stays fresh in the fridge for three whole days. Put leftovers in a sealed container or cover tightly with plastic wrap. When you’re hungry, zap them in the microwave for 60 to 90 seconds on 70% power so they don’t get rubbery. Lay a damp paper towel over top to keep everything from drying out.
Your Spin Matters
Not into Canadian bacon? No problem. Switch things up: go with smoked salmon for a “royale” vibe, add spinach and artichokes for a Florentine twist, or use diced ham steak if you want to save a few bucks.
No-Fuss Hollandaise
Blender hollandaise is the game-changer—seriously so much easier. Slowly stream in the butter while the blender’s whirring. If you dump it in fast, your sauce won’t come together right.
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This meal totally takes the stress out of brunch, but keeps those rich, classic flavors everyone loves. Go ahead and spoil yourself and your guests with a fuss-free crowd-favorite!
Frequently Asked Questions
- → Can I skip chilling this overnight?
Sure, but leaving it overnight gives the best taste and texture. If you’re pressed for time, pop it in the fridge for at least 5 hours, or even 3–4 in a real hurry—just know the egg mix might not soak in all the way.
- → What works instead of Canadian bacon?
Ham works great, or try crisped bacon, prosciutto, or even smoked salmon for something fancy. If you’re keeping it veggie, add some cooked mushrooms or spinach for a rich bite.
- → How can I check if it’s baked through?
You’re good to go when the middle isn’t wobbly anymore and a knife pulls out clean. If the top’s browning faster than the center is cooking, loosely cover it with foil until it’s done.
- → Can I whip up hollandaise before time?
It’s best fresh, but you can keep it warm up to an hour in a thermos or over gentle heat. If it gets too thick, just stir in a touch of warm water to thin it back out.
- → How do I store and reheat extra portions?
Toss leftover bake in the fridge with a tight lid for 3 days. Zap a slice in the microwave for a minute or two, or warm it in the oven at 325°F with some foil for about 15–20 minutes. Keep your hollandaise on the side and whip up a new batch if you can for leftovers.
- → Can I freeze this bake?
You can freeze the unbaked version for up to a month. Thaw it in the fridge all the way before baking, and plan for 10–15 extra minutes in the oven if it’s still chilly inside. Don’t freeze hollandaise—it won’t come back together after thawing.