Name: Eggs Benedict Casserole
Prep time: 20 min
Cook time: 45 min
Total time: PT-494345H16M3S
Cuisine: American
Ingredients: 8 cups day-old bread, cubed; 8 large eggs; 2 cups milk; 2 cups Canadian bacon, chopped; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon paprika; 6 tablespoons unsalted butter; 3 large egg yolks; 1 tablespoon lemon juice; 1 pinch cayenne pepper; 2 tablespoons fresh parsley, chopped

Eggs Benedict Casserole takes everything people love about the classic brunch favorite and turns it into an easy, make-ahead bake. You still get the rich egg custard, savory Canadian bacon, soft bread, and that unmistakable hollandaise flavor, but without standing over the stove poaching eggs one by one.

This version is especially handy when you want a breakfast that feels a little special without creating extra stress in the kitchen. It is warm, hearty, and full of creamy, buttery flavor, making it a smart choice for holiday mornings, weekend brunch, or meal prep when you want something comforting and satisfying.

Why You’ll Love This Eggs Benedict Casserole

This Eggs Benedict Casserole is ideal for anyone who wants a brunch dish that feels impressive but comes together in a very practical way. The bread soaks up the egg mixture overnight, which gives the casserole a soft center and lightly golden edges after baking. The Canadian bacon adds a salty, savory bite that balances the richness beautifully.

Another reason this casserole works so well is flexibility. You can prep it the night before, bake it in the morning, and finish it with warm hollandaise sauce right before serving. That means less last-minute work and more time to enjoy breakfast with family or guests.

Preparation Phase & Tools to Use

A smooth preparation phase makes this casserole much easier, especially because the texture depends on even layering and proper soaking time. Start by gathering your ingredients, cubing the bread, chopping the Canadian bacon, and greasing your baking dish well so cleanup stays simple.

The most important tool is a 9×13-inch baking dish because it gives the casserole enough room to bake evenly without becoming too thick in the center. A large mixing bowl is essential for whisking the eggs, milk, and seasonings thoroughly so the custard distributes evenly through the bread. A whisk helps blend the egg base smoothly and prevents streaks of yolk. A sharp knife and cutting board are important for cutting the bread into even cubes and chopping the Canadian bacon into bite-size pieces. Measuring cups and spoons keep the balance of milk, seasoning, and sauce ingredients accurate, which matters for both texture and flavor. Finally, aluminum foil is helpful during baking if the top starts browning too quickly before the center is fully set.

Ingredients for the Eggs Benedict Casserole

Each ingredient in this Eggs Benedict Casserole plays an important role in building the classic flavor profile. Using the right combination gives you the cozy baked texture of a breakfast casserole while still delivering the familiar taste of Eggs Benedict.

Bread

Bread forms the base of the casserole and absorbs the egg mixture, creating a soft, custardy interior with lightly crisp edges.

Eggs

Eggs bind the casserole together and create the rich structure that makes each slice hold its shape.

Milk

Milk lightens the egg mixture and helps create a tender, creamy texture throughout the bake.

Canadian bacon

Canadian bacon brings the traditional savory flavor associated with Eggs Benedict and adds a satisfying meaty bite.

Onion powder

Onion powder adds gentle savory depth without overpowering the dish.

Garlic powder

Garlic powder gives the casserole a warm background flavor that supports the eggs and meat.

Salt

Salt sharpens the overall flavor and helps balance the richness.

Black pepper

Black pepper adds mild heat and a little contrast to the creamy texture.

Paprika

Paprika adds subtle color and a soft smoky warmth.

Butter

Butter is useful for richness in the sauce and can also be used to grease the dish for better flavor and easier release.

Egg yolks

Egg yolks are essential for hollandaise sauce, giving it body, silkiness, and its signature richness.

Lemon juice

Lemon juice brightens the hollandaise and cuts through the richness of the eggs and butter.

Cayenne pepper

A small pinch of cayenne adds a gentle kick and rounds out the sauce.

Fresh parsley

Fresh parsley adds color and a fresh finish that lifts the casserole just before serving.

How To Make the Eggs Benedict Casserole

This casserole comes together in simple stages, and each step helps build the texture and flavor that make it feel like a special brunch dish. Taking a little care during assembly will give you a casserole that bakes evenly and slices beautifully.

Step 1: Prepare the Baking Dish

Grease a 9×13-inch baking dish with butter or nonstick spray. Add the bread cubes and spread them into an even layer so every piece has a chance to soak up the egg mixture.

Step 2: Add the Canadian Bacon

Scatter the chopped Canadian bacon evenly over the bread. Distributing it well ensures every serving gets a balanced mix of bread, egg, and savory meat.

Step 3: Make the Egg Custard

In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, black pepper, and paprika until fully blended. Pour this mixture evenly over the bread and bacon, then gently press the bread down so it starts absorbing the custard.

Step 4: Chill for the Best Texture

Cover the dish and refrigerate it for several hours or overnight. This resting time is what gives the casserole its soft, rich interior instead of a dry or uneven texture.

Step 5: Bake Until Set

Preheat the oven to 375°F. Bake the casserole for 40 to 45 minutes, or until the center is set and the top is lightly golden. If the top browns too fast, loosely cover it with foil for the final part of baking.

Step 6: Prepare the Hollandaise Sauce

While the casserole finishes baking, make the hollandaise sauce. Whisk egg yolks and lemon juice together, then gently cook while slowly adding melted butter until the sauce thickens and becomes smooth. Finish with a pinch of cayenne for a little warmth.

Step 7: Finish and Serve

Let the casserole rest for a few minutes after baking. Spoon or drizzle the warm hollandaise sauce over the top, then sprinkle with chopped parsley before serving.

Serving and Storing Eggs Benedict Casserole

Eggs Benedict Casserole is best served warm, freshly topped with hollandaise sauce and a little parsley for color. For a fuller brunch spread, pair it with fresh fruit, roasted potatoes, or a crisp green salad to balance the richness. It also works well as the centerpiece for holiday breakfasts because it can be sliced and served easily.

To store leftovers, let the casserole cool completely, then cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through. Store hollandaise separately when possible and reheat it gently, since it can split if it gets too hot.

Frequently Asked Questions

Can I make Eggs Benedict Casserole the night before?

Yes, and it is actually one of the best ways to make it. Chilling overnight gives the bread plenty of time to absorb the egg mixture, which improves the final texture.

What kind of bread works best for this casserole?

A sturdy bread like French bread, sourdough, or a rustic loaf works best because it holds up well after soaking. Very soft sandwich bread can become too mushy.

Can I use ham instead of Canadian bacon?

Yes, chopped ham is a good substitute. The flavor will be slightly different, but it still gives the casserole a savory, hearty bite.

Do I have to make homemade hollandaise sauce?

No, you can use a prepared hollandaise mix if you need a faster option. Homemade sauce gives the best flavor, but either option works.

How do I know when the casserole is done baking?

The center should look set rather than wet, and a knife inserted near the middle should come out mostly clean. The top should also be lightly golden.

Can I freeze Eggs Benedict Casserole?

You can freeze the baked casserole without the hollandaise sauce. Wrap it tightly and freeze for up to 2 months, then thaw in the refrigerator before reheating.

Want More Breakfast Ideas?

If you love cozy brunch recipes like this Eggs Benedict Casserole, you may also enjoy a few more breakfast and brunch favorites from Kitchen By Kate:

Classic shakshuka recipe for a rich skillet breakfast with eggs and tomato sauce.
Cinnamon sugar French toast muffins when you want a sweet, bakery-style brunch treat.
Strawberry shortcake pancake stack recipe for a fun brunch centerpiece with fresh fruit flavor.
Simple potato pancakes recipe if you want a crisp and savory breakfast side.
Grandma Nardi’s Italian Easter bread recipe for a traditional homemade bake that feels special on the brunch table.

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And let me know in the comments how yours turned out. Did you prep it overnight or bake it the same day? Did you make your hollandaise from scratch or use a shortcut?

I love hearing how others make these recipes their own. Questions are welcome too, and if you want even more daily recipe inspiration, visit Kitchen By Kate on Pinterest.