Eggs Benedict Casserole: A Delicious And Easy Brunch Option

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Craving the decadence of eggs benedict but without the fuss? This easy eggs benedict casserole is your answer. It’s perfect for weekend brunches, feeding a crowd, or simply enjoying a luxurious breakfast without the elaborate preparation.

This recipe combines all the classic elements of eggs benedict – fluffy English muffins, Canadian bacon, creamy hollandaise sauce, and perfectly poached eggs – into a single, bake-and-serve casserole. It’s a guaranteed crowd-pleaser that’s surprisingly simple to whip up.

Eggs Benedict Casserole Recipe
Eggs Benedict Casserole Recipe


1 loaf (around 400g) English muffins, cut into 1-inch cubes

  • 400g sliced Canadian bacon, chopped
  • 8 large eggs
  • 500g chopped fresh spinach (or another leafy green of your choice)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh chives

  • For the Hollandaise Sauce:

    125g unsalted butter, melted

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of cayenne pepper

  • Directions:

    1. Preheat your oven to 180°C (350°F). Grease a 9×13 inch baking dish.
    2. In a large bowl, combine the cubed English muffins, Canadian bacon, spinach, and Parmesan cheese. Toss to coat evenly. Spread the mixture evenly in the prepared baking dish.
    3. In a separate bowl, whisk together the eggs. Pour the egg mixture evenly over the casserole base.
    4. Bake for 20-25 minutes, or until the eggs are set and the edges are golden brown.

    While the casserole bakes, prepare the hollandaise sauce:

    1. In a small saucepan over low heat, whisk together the melted butter, egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.
    2. Cook, whisking constantly, until the sauce thickens and coats the back of a spoon. Do not let the sauce simmer or boil, or it will curdle.
    3. Remove from heat and set aside.

    Nutrition Facts (per serving):

    Calories: Approximately 450 (may vary depending on ingredients)

  • Protein: 25g
  • Fat: 30g
  • Carbohydrates: 20g

  • To Serve:

    1. Remove the casserole from the oven and let it cool slightly.
    2. Spoon the hollandaise sauce over the top of the casserole, letting it drizzle down the sides.
    3. Garnish with chopped fresh chives and serve immediately.


    For a richer flavor, use leftover ham instead of Canadian bacon.

  • If fresh spinach isn’t available, frozen chopped spinach, thawed and squeezed dry, can be used as a substitute.
  • You can also add a layer of shredded cheddar cheese on top of the casserole mixture before baking for an extra cheesy twist.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

  • Conclusion

    This easy eggs benedict casserole is a fantastic way to enjoy a delicious and satisfying brunch without the hassle of individual eggs benedict preparation. It’s perfect for special occasions, potlucks, or a relaxed weekend breakfast.

    Now, let’s answer some frequently asked questions about this recipe:


    1. Can I use pre-made hollandaise sauce?

    Absolutely! If you’re short on time, you can use a good quality store-bought hollandaise sauce. Just heat it up according to the package instructions and use it as directed.

    2. How can I tell if my eggs are cooked through?

    The best way to check if your eggs are cooked through in the casserole is to insert a toothpick into the center. If it comes out clean, the eggs are done. If it comes out with wet egg yolk, bake for a few more minutes and check again.

    3. Can I make this casserole vegetarian?

    Yes, you can easily make this recipe vegetarian by using vegetarian sausage or tempeh instead of Canadian bacon.

    4. What other vegetables can I add to this casserole?

    Feel free to experiment with other vegetables like chopped asparagus, mushrooms, or bell peppers.

    5. Can I prepare this casserole ahead of time?