Imagine all the luxurious, savory flavors of a classic Eggs Benedict—the rich and tangy hollandaise, the salty Canadian bacon, the perfectly cooked eggs—all transformed into a simple, make-ahead casserole. This Eggs Benedict Bake is the answer to your brunch prayers. It delivers that five-star restaurant experience with a fraction of the effort, making it the perfect centerpiece for holiday mornings, family gatherings, or a lazy weekend feast. We’ve even cracked the code on a foolproof, blender hollandaise sauce that comes together in minutes!
Forget the stress of poaching individual eggs. With this recipe, you layer all the essential components into a baking dish, let it chill, and then bake it to golden, bubbly perfection. It’s a game-changer for hosting and a guaranteed crowd-pleaser.
Why You’ll Love This Eggs Benedict Bake
There are so many reasons this recipe will become your go-to for special breakfasts. It’s designed for the enthusiastic home cook who loves to impress without the stress.
- Make-Ahead Friendly: You can assemble the entire casserole the night before. Just pop it in the oven in the morning for a completely hands-off breakfast.
- Feeds a Crowd: This recipe easily serves 8-10 people, eliminating the need to cook in batches.
- Foolproof Hollandaise: Our easy blender hollandaise sauce is creamy, delicious, and virtually impossible to mess up.
- Classic Flavors, Simple Method: You get all the beloved flavors and textures of traditional Eggs Benedict in one easy-to-serve dish.
The Key Ingredients for Your Eggs Benedict Bake
We’re using classic, high-quality ingredients to build the signature flavor of this iconic brunch dish. Here’s what you’ll need.
For the Casserole
- English Muffins: The essential bread base. Tearing them into pieces creates nooks and crannies that soak up the delicious egg custard.
- Canadian Bacon: Provides that classic, savory, and slightly sweet flavor. You’ll dice it up to ensure a bite of bacon in every spoonful.
- Large Eggs: The heart of the custard that binds the casserole together.
- Whole Milk & Heavy Cream: This combination creates a rich, tender, and flavorful custard base.
- Seasonings: Dijon mustard, onion powder, paprika, salt, and black pepper add depth and a subtle kick to the egg mixture.
- Green Onions: For a fresh, mild onion flavor that brightens up the dish.
For the Easy Blender Hollandaise Sauce
- Egg Yolks: These are the key to the sauce’s rich, emulsified texture.
- Lemon Juice: Adds the essential tangy brightness that cuts through the richness.
- Dijon Mustard: Helps with emulsification and adds a layer of flavor.
- Unsalted Butter: Melted and hot, this is what creates the creamy emulsion.
- Cayenne Pepper: Just a pinch for a very subtle warmth.
How to Make the Perfect Eggs Benedict Bake: A Step-by-Step Guide
This overnight breakfast casserole comes together with just a few simple assembly steps. Follow along to create the perfect brunch centerpiece.
Step 1: Prepare the Base
First, grease a 9×13-inch baking dish. Tear the English muffins into bite-sized pieces and spread them evenly across the bottom of the dish. Next, sprinkle the diced Canadian bacon over the muffin pieces. This creates the foundational layer of your Eggs Benedict Bake.
Step 2: Make the Egg Mixture
In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, onion powder, paprika, salt, and pepper until everything is well combined and smooth. Stir in the chopped green onions. This mixture will become the savory custard that holds the casserole together.
Step 3: Assemble and Chill (The Make-Ahead Magic)
Pour the egg mixture evenly over the English muffins and Canadian bacon in the baking dish. Gently press down on the muffins to ensure they are soaking up the liquid. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the flavors to meld and for the bread to absorb the custard.
Step 4: Bake to Perfection
When you’re ready to bake, preheat your oven to 375°F (190°C). Remove the dish from the refrigerator and let it sit at room temperature for about 20-30 minutes. Bake, uncovered, for 45-55 minutes, or until the center is set and the top is golden brown and puffy. If the top starts to brown too quickly, you can loosely tent it with foil.
The Easiest Blender Hollandaise Sauce (You Won’t Believe It!)
Say goodbye to endless whisking and broken sauces. This blender method is your new best friend.
- Blend the Base: Add the egg yolks, lemon juice, and Dijon mustard to a blender. Blend for about 5-10 seconds until they are just combined.
- Emulsify with Butter: While the blender is running on low, slowly stream in the hot melted butter. The heat from the butter will cook the yolks and the motion of the blender will create a perfect, creamy emulsion.
- Season: Once the sauce is thick and creamy, season it with a pinch of salt and cayenne pepper. Pour it generously over slices of the warm Eggs Benedict Bake just before serving.
For a different take on breakfast casseroles, you might enjoy this Monte Cristo Breakfast Casserole, which offers a sweet and savory twist.
Pro Tips for Casserole Success
Want to ensure your brunch bake is absolutely perfect? Here are a few expert tips.
- Don’t Skip the Chill Time: Letting the casserole rest overnight is key. It allows the bread to fully absorb the custard, resulting in a tender, flavorful bake rather than a soggy one.
- Use Hot Butter: For the hollandaise, make sure your melted butter is hot. This is what gently cooks the egg yolks and allows the sauce to emulsify properly.
- Serve Immediately: Hollandaise sauce is best served warm and fresh. Prepare it just as the casserole is finishing its resting time after baking.
Fun Variations to Try
While the classic is fantastic, this Eggs Benedict Bake is wonderfully adaptable. Try one of these delicious variations.
- Florentine Style: Add a layer of cooked, well-drained spinach over the English muffins for an Eggs Benedict Florentine vibe.
- Smoked Salmon: Swap the Canadian bacon for chopped smoked salmon for a sophisticated twist. If you love salmon, give these easy salmon balls a try for another occasion.
- Add Some Veggies: Sautéed mushrooms, bell peppers, or asparagus would be a delicious addition. Just be sure to cook them first to remove excess moisture.
What to Serve with Your Brunch Bake
This casserole is a hearty meal on its own, but a few simple sides can round out your brunch menu perfectly. Consider serving it with a simple green salad with a light vinaigrette, some fresh fruit, or roasted asparagus. If you’re looking for another savory bite, these Ham and Cheese Puff Pastries are always a hit.
Storing and Reheating Your Eggs Benedict Bake
Leftovers are just as delicious! Store the baked casserole tightly covered in the refrigerator for up to 3 days. It’s best to store the hollandaise sauce separately in an airtight container. To reheat, place a slice of the casserole in the microwave or in a covered dish in the oven until warmed through. Gently reheat the hollandaise sauce in a double boiler or in short bursts in the microwave, whisking frequently.
Frequently Asked Questions
Absolutely! This recipe is designed to be made ahead. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. This allows the bread to soak up the custard for the best texture.
Yes, you can easily substitute diced ham for Canadian bacon. Cooked, crumbled bacon or sausage would also be delicious variations.
Store the leftover casserole and hollandaise sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat individual slices of the casserole in the microwave or oven. Gently warm the sauce in a double boiler or in the microwave at 50% power, whisking frequently.
If your blender hollandaise is thin, it’s likely because the butter wasn’t hot enough or was added too quickly. To fix it, you can try blending in another egg yolk, or transfer it to a double boiler and whisk gently over low heat until it thickens slightly.
Classic English muffins are the best choice as they provide the authentic flavor and their texture holds up well to the egg custard. If you’re in a pinch, a sturdy bread like brioche or sourdough, torn into pieces, would also work.
More Delicious Breakfast Recipes
If you loved this brunch bake, explore more of our easy and delicious breakfast and brunch recipes that are perfect for any occasion! Try our fan-favorite Sausage Cinnamon Roll-Ups or these simple Sheet Pan Pancakes for your next morning meal.
We hope you love this easy Eggs Benedict Bake! It’s a recipe designed to bring joy and incredible flavor to your table with minimal fuss. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share your beautiful creations on Pinterest!
Eggs Benedict Bake Recipe
Eggs Benedict Bake: The Ultimate Crowd-Pleasing Brunch Recipe
Ingredients
Equipment
Method
- Grease a 9x13-inch baking dish. Arrange the torn English muffin pieces in an even layer on the bottom. Sprinkle the diced Canadian bacon over the muffins.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, 1 tbsp Dijon mustard, onion powder, paprika, salt, and black pepper until smooth. Stir in the chopped green onions.
- Pour the egg mixture evenly over the layers in the baking dish. Gently press down to ensure the muffins are saturated.
- Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Remove the casserole from the fridge and let it sit at room temperature for 20-30 minutes.
- Bake uncovered for 45-55 minutes, until the center is set (a knife inserted comes out clean) and the top is golden and puffy.
- Let the casserole rest for 10 minutes before slicing and serving.
- While the casserole rests, prepare the sauce. Add egg yolks, lemon juice, and 1/2 tsp Dijon mustard to a blender. Blend for 5-10 seconds.
- With the blender running on low, slowly pour in the hot melted butter in a steady stream until the sauce is thick and creamy.
- Season with a pinch of salt and cayenne pepper. Serve immediately over the warm Eggs Benedict Bake.
Notes
Hollandaise Tip: Ensure your butter is hot when streaming it into the blender to properly cook the egg yolks and create a stable emulsion.
Storage: Store leftover casserole and hollandaise sauce separately in airtight containers in the refrigerator for up to 3 days.
