Introduction

Eggs Benedict is a brunch classic beloved for its rich flavors, and this savory casserole version makes it easy to serve a crowd. Layers of toasted English muffins, Canadian bacon, and cheese bake together in a creamy egg custard, finished with a luscious homemade hollandaise sauce. It’s a comforting, elegant dish perfect for special mornings or holiday gatherings.

The dish shows a white rectangular baking dish filled with a layered casserole. The bottom layer is a creamy light yellow custard base, partly covered with pieces of toasted brown bread that have a rough, crunchy texture. Scattered among the bread are slices and chunks of reddish-brown ham. The top is drizzled with more creamy sauce and sprinkled with fresh chopped green herbs, adding bright color. The dish sits on a white marbled surface with a blue cloth under one corner. On the side, there is a stack of white plates with gold floral patterns. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 English muffins, split in half
12 slices Canadian bacon (or smoked ham)
8 large eggs
1 cup whole milk
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
3 egg yolks
¼ cup unsalted butter, melted
1 tablespoon fresh lemon juice
¼ teaspoon Dijon mustard
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
2 tablespoons fresh chives, finely chopped

Instructions

Step 1: Preheat the oven to 375°F (190°C). Lightly toast the English muffin halves on a baking sheet for 5–7 minutes until just golden. Meanwhile, arrange the Canadian bacon slices on another sheet to warm slightly.
Step 2: In a large bowl, whisk together 8 eggs, 1 cup whole milk, ½ cup grated Parmesan, salt, and pepper until smooth and slightly frothy.
Step 3: Grease a 9×13-inch baking dish. Arrange the toasted muffin halves cut side up. Top each with a slice of warmed Canadian bacon and sprinkle evenly with shredded cheddar cheese.
Step 4: Pour the egg and milk custard gently over the muffin layers, covering them evenly. A little overflow is fine, as it will form a golden crust when baked.
Step 5: Bake the casserole for 25–30 minutes until the custard is set but still slightly jiggly in the center and the top is lightly golden. Cover with foil halfway through if browning too quickly.
Step 6: While baking, prepare the hollandaise sauce. Whisk 3 egg yolks, 1 tablespoon lemon juice, and ¼ teaspoon Dijon mustard over a simmering water bath until thickened and lighter in color (3–4 minutes). Slowly drizzle in ¼ cup melted butter while whisking continuously. Season with cayenne, salt, and pepper to taste.
Step 7: Drizzle the hollandaise sauce over the baked casserole. Garnish with freshly chopped chives before serving.

Tips & Variations

Use smoked ham if Canadian bacon isn’t available for a slightly different flavor.
For a vegetarian option, replace the bacon with sautéed mushrooms or spinach.
Make the hollandaise sauce ahead and keep it warm by placing the bowl in a pan of warm water.
To save time, toast the muffins and prepare custard the night before, then assemble and bake in the morning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat servings gently in the microwave or oven until warmed through to prevent the eggs from becoming rubbery. The hollandaise sauce is best made fresh but can be refrigerated separately and gently warmed before serving.

How to Serve

A close-up view of toasted bread slices topped with a thick, melted, creamy white cheese layer, slightly browned and bubbled on the surface, sprinkled with finely chopped green herbs. There are at least three visible layers: the bottom layer is golden brown toasted bread with a crispy texture, the middle layer is smooth melted cheese dripping slightly off the edges, and the top layer is a thin, bubbly, browned cheese layer with green herb pieces scattered evenly. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole without hollandaise sauce?

Yes, the casserole is delicious on its own. You can also use a light drizzle of hot sauce or a dollop of sour cream as alternatives.

How do I know when the custard is done baking?

The custard is set when the edges are firm and the center has a gentle jiggle. Avoid overbaking to keep it tender and creamy.

Savory Eggs Benedict Casserole Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

A delicious Savory Eggs Benedict Casserole combining toasted English muffins, tender Canadian bacon, a rich custard with sharp cheddar and Parmesan cheese, all baked to perfection and topped with a creamy homemade Hollandaise sauce. This hearty dish is perfect for brunch or a comforting breakfast gathering.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Breakfast, Brunch, Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Base & Protein

6 English muffins, split in half
12 slices Canadian bacon (or smoked ham)

Custard & Cheese

8 large eggs
1 cup whole milk
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese

Hollandaise Sauce

3 egg yolks
¼ cup unsalted butter, melted
1 tablespoon fresh lemon juice
¼ teaspoon Dijon mustard
Pinch of cayenne pepper

Seasonings & Garnish

Salt and freshly ground black pepper, to taste
2 tablespoons fresh chives, finely chopped

Instructions

Prepare the Base: Preheat the oven to 375°F (190°C). Lightly toast the English muffin halves on a baking sheet for 5 to 7 minutes until just golden. This toasting step helps create a barrier to prevent sogginess when the custard is added. Meanwhile, arrange the Canadian bacon slices on a separate baking sheet to warm slightly for even heat distribution.
Make the Custard: In a large bowl, whisk together 8 large eggs, 1 cup whole milk, ½ cup grated Parmesan cheese, and season with salt and freshly ground black pepper. Whisk the mixture until uniform and slightly frothy, incorporating air for a light and fluffy casserole texture after baking.
Layer the Muffins: Grease a 9-by-13-inch baking dish. Arrange the toasted English muffin halves cut side up in the dish. Place one warmed slice of Canadian bacon on each muffin half, then evenly sprinkle with 1 cup shredded sharp cheddar cheese. The cheese layer will melt into the custard, connecting the flavors and textures.
Pour the Custard: Gently pour the egg-milk mixture over the layered muffins and bacon, ensuring each piece is evenly covered. The custard should just cover the muffin layers; a little overflow is normal and will form a golden crust as it bakes.
Prepare the Hollandaise Sauce: While the casserole bakes, prepare the Hollandaise by whisking 3 egg yolks, 1 tablespoon fresh lemon juice, and ¼ teaspoon Dijon mustard over a simmering water bath until the mixture thickens and lightens in color, about 3 to 4 minutes. Slowly drizzle in ¼ cup melted unsalted butter while whisking continuously to emulsify. Season with a pinch of cayenne pepper, salt, and freshly ground black pepper. Keep the sauce warm and silky for drizzling over the finished casserole.
Bake the Casserole: Place the assembled baking dish in the preheated oven and bake for 25 to 30 minutes. The custard should be set but still have a gentle jiggle in the center. The top will turn lightly golden. If it browns too quickly, cover loosely with foil halfway through baking to prevent over-browning.
Serve: Once baked, drizzle the warm Hollandaise sauce over the casserole and garnish with 2 tablespoons finely chopped fresh chives. Serve immediately for a rich and satisfying brunch experience.

Notes

To prevent sogginess, the English muffins should be lightly toasted before layering.
The gentle jiggle in the center indicates the custard is perfectly set without being overcooked.
Hollandaise sauce requires constant whisking over gentle heat; use a double boiler or simmering water bath for best results.
If desired, smoked ham can be used instead of Canadian bacon for variation.
Leftovers can be refrigerated for up to 3 days and gently reheated in the oven to maintain texture.

Keywords: Eggs Benedict casserole, breakfast casserole, savory brunch recipe, baked eggs, hollandaise sauce, English muffin breakfast