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The Ultimate Make-Ahead Eggs Benedict Casserole

A close-up of a square slice of baked eggs benedict casserole topped generously with creamy hollandaise sauce.
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This recipe captures the rich flavor of classic Eggs Benedict in an easy, make-ahead breakfast casserole format, perfect for feeding a crowd at brunch or holiday gatherings.

Ingredients

Scale
  • 12 large eggs
  • 2 cups milk (whole or 2%)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (10-ounce) package Canadian bacon or ham, chopped
  • 1 (10-ounce) package English muffins, cubed
  • 1 cup shredded Gruyère or Swiss cheese
  • 1/2 cup shredded sharp cheddar cheese
  • For the Hollandaise Sauce:
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, melted and hot
  • Pinch of salt and cayenne pepper

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until fully combined. This forms your custard base.
  3. Arrange half of the cubed English muffins in a single layer on the bottom of the prepared baking dish.
  4. Sprinkle half of the chopped Canadian bacon and half of the Gruyère/Swiss cheese over the muffins.
  5. Pour half of the egg custard mixture evenly over the layers.
  6. Repeat the layering process with the remaining English muffins, bacon, and cheese.
  7. Pour the remaining egg custard over the top layer, pressing down gently to ensure all the bread soaks up the liquid.
  8. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully absorb the custard.
  9. When ready to bake, preheat your oven to 375 degrees Fahrenheit. Remove the plastic wrap.
  10. Bake the casserole uncovered for 40 to 50 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean. The top should be golden brown.
  11. While the casserole bakes, prepare the easy hollandaise sauce using a blender: Place the egg yolks and lemon juice in the blender. Blend for 30 seconds. With the blender running on low speed, slowly drizzle in the hot, melted butter until the sauce is thick and emulsified. Stir in a pinch of salt and cayenne.
  12. Let the casserole rest for 5 to 10 minutes after removing it from the oven.
  13. Cut into squares and serve immediately, topping each serving with a drizzle of the homemade hollandaise sauce.

Notes

  • For a make-ahead brunch, assemble the entire casserole the night before and keep it covered in the refrigerator. This overnight prep ensures a moist, flavorful bake.
  • If you prefer a different meat, substitute cooked, crumbled breakfast sausage or diced smoked ham for the Canadian bacon.
  • To make this a Joanna Gaines casserole style, ensure you use quality, thick-cut bread or English muffins for better structure during baking.

Nutrition

Find it online: https://cookincorner.com/eggs-benedict-casserole-recipe-guide/