There is just something special about this Easy Eggs Benedict Casserole. It feels fancy, indulgent, and perfect for a slow weekend brunch. But let’s be honest — standing over the stove, poaching eggs one by one, isn’t exactly relaxing.
That’s why I love making this Eggs Benedict Casserole version instead.
It has all the classic flavors you expect — toasted English muffins, perfectly poached eggs, savory Canadian bacon, and rich homemade hollandaise — but everything cooks in the oven at once. It’s simple, beautiful, and perfect for feeding a crowd without the stress.
Whether you’re hosting Easter brunch, Mother’s Day, Christmas morning, or just want to elevate your Sunday breakfast, this recipe makes it easy.
If you love poached eggs, be sure to check out my recipe for Easy Oven Baked Poached Eggs. You can also make these Baked Avocado Eggs, and it is literally a poached egg inside an avocado.
No poached egg should be left bare. It always needs hollandaise, and my 3-ingredient hollandaise is pure perfection and comes together in minutes.
Ingredients
For the casserole:
- English muffins, split in half
- Large eggs (one per muffin half)
- Canadian bacon, diced
For topping:
- Homemade hollandaise sauce
- Fresh chopped chives or parsley
Simple ingredients, classic flavor.
How to Make Eggs Benedict Casserole
Step 1: Prep the English Muffins
Preheat your oven to 400°F.
Lay the split English muffins open-faced in a single layer on a cookie sheet or baking dish. Using a biscuit cutter, small glass, or knife, cut a hole in the center of each muffin half. Make the hole large enough to hold an egg without it spilling over too much.
Step 2: Add the Eggs
Carefully crack one egg into the center of each muffin half.
If you want more control, crack the egg into a small bowl first, then gently pour it into the muffin well.
Step 3: Bake
Place the baking dish in the oven and bake for 10–15 minutes, depending on how you like your eggs cooked:
- 10 minutes – runny yolk
- 12–13 minutes – soft, jammy center
- 14–15 minutes – fully set
Keep an eye on them since ovens can vary.
Step 4: Cook the Canadian Bacon
While the eggs are baking, dice up your Canadian bacon and cook it in a skillet over medium heat. It only takes a few minutes to warm through and get lightly browned around the edges.
That little bit of browning adds so much flavor.
Step 5: Assemble
Once the eggs are cooked to your liking, remove them from the oven.
Sprinkle the warm, diced Canadian bacon evenly over the top of each baked egg.
Then drizzle generously with homemade hollandaise sauce and finish with freshly chopped chives or parsley for that classic Eggs Benedict look.
Serve the eggs Benedict casserole immediately while everything is warm and beautiful.
Why This Version Works So Well
- No poaching required
- No overnight prep
- Perfectly portioned servings
- Easy to control egg doneness
- Ideal for serving a crowd
It’s elegant without being complicated.
Love breakfast recipes? Check out these yummy dishes!
- Easy Breakfast Pizza
- Everything Bagel Breakfast Casserole
- How to Create a French Toast Breakfast Board
Variations to Try
- Add sautéed spinach for a Florentine-style twist.
- Sprinkle with smoked paprika for a little color.
- Add shredded cheese before baking for a richer version.
- Use thick-cut ham if you don’t have Canadian bacon.
Make Ahead Casseroles
- Cheesy Potato Casserole from That Recipe
- Chicken Divan with Curry from Art of Natural Living
- Neapolitan Layered Pasta Casserole from Creative Cynchronicity
- Queso Con Carne Casserole from A Kitchen Hoor's Adventures
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Easy Eggs Benedict Casserole
Easy Eggs Benedict Casserole made with English muffins, baked eggs, Canadian bacon, and homemade hollandaise — perfect for brunch or holidays.
Ingredients
- 4 English Muffins, halved
- 1 small pack of Canadian Bacon, rough chopped
- 8 Large Eggs
For the Hollandaise Sauce
- 2 sticks Butter
- 3 whole Eggs, Separated
- 1 whole, juice Of Lemon
- Cayenne Pepper To Taste
- Pinch salt
- Pinch of Pepper
- Chopped Chives or Green Onions for Garnish
Instructions
- Preheat the oven to 425 degrees.
- Prep the English Muffins: Pull them apart and, using a small round biscuit cutter, cut the center out of each muffin.
- Spray a 13x9 pan with non-stick cooking spray and place the English Muffins in the pan, cut side up.
- Crack one egg in each of the holes. Top with the chopped Canadian Bacon.
- Bake in the oven for about 15-25 minutes. Start checking the eggs at 15 minutes. You want the whites just set, but the yellow yolk to still be a bit runny. Once the whites are set, remove from the oven and set the dish aside.
- To make the hollandaise sauce: In a small saucepan, melt 2 sticks of butter.
- Separate the eggs and place the yolks in a blender. Then you can discard the whites.
- Turn the blender on low to allow the yolks to combine, and then begin pouring the hot butter in a thin stream into the blender.
- The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Don't just pour it all in at once; you will have cooked egg yolks. You are tempering the yolks at this point.
- After you pour in the last of the butter, immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon.
- Check the blender to make sure the sauce is not super thick. If it is and is not moving very well, add a little more juice and stir it, then blend again.
- Add in a generous shake of cayenne pepper. I promise it will not make it HOT!
- If the sauce is too thick, continue to blend while adding more lemon juice. Once you get it to the consistency you want, add a little pinch of salt and pepper.
- Now, pour the sauce over the casserole and top it with chopped fresh chives or green onions.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 220mgSodium: 271mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 10g
I love this idea! It removes the anxiety of having to poach eggs! And I can add them at different times for different degrees of yolk doneness. Perfect for the holidays, too.
Yes it is!
I've been told I need to do more egg casseroles for my brunches (to save my sanity 😉 ) and this would be perfect!
It is such an easy dish to make.