Easy Eggs Benedict Casserole for Effortless Brunch Bliss

Introduction

Imagine all the elegance and flavor of traditional eggs Benedict, but with a fraction of the effort – that’s the magic of this Easy Eggs Benedict Casserole. Say goodbye to juggling multiple pans and the stress of last-minute assembly. This all-in-one dish is perfect for brunches, holiday mornings, or anytime you crave a decadent, crowd-pleasing breakfast. Simple prep, hands-off baking, and all the indulgent flavors you love: this casserole is your ticket to effortless brunch bliss.

What Makes This Eggs Benedict Casserole Irresistible?

This recipe layers hearty English muffins, savory Canadian bacon, and a rich egg custard, topped with a velvety Hollandaise-inspired sauce for a one-pan brunch masterpiece. The flavors meld together as the casserole bakes, so every slice delivers the classic eggs Benedict experience—without any poached egg anxiety. It’s simple to scale for a group, making it a foolproof option for entertaining.

Streamlined Prep With Time-Saving Tools

Streamlining your brunch has never been easier, thanks to smart kitchen gadgets. Dicing English muffins and Canadian bacon is a breeze with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, allowing uniform layering and consistent bites. For mixing your custard, use a Ninja BL610 Professional 72 Oz Countertop Blender—it whisks eggs and milk to fluffy perfection, ensuring a light, tender base for your casserole.

Lining your baking dish with a strip from the Reynolds Kitchens Brown Parchment Paper Roll makes serving and cleanup effortless, while a reliable Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet ensures even baking and heat retention.

How to Assemble Your Eggs Benedict Casserole

Layering is key for this dish. Arrange chopped English muffins and Canadian bacon in prepared bakeware, pour over the rich egg mixture, and let the casserole sit overnight (or at least 30 minutes) for the best texture and flavor. Before baking, get your oven mitts ready and preheat for an even cook. After baking, the casserole is topped with a quick stovetop Hollandaise—lusciously creamy and lemony for that authentic eggs Benedict finish.

Serving, Storing, and Brunch Upgrade Tips

Serve your casserole hot, garnished with a sprinkle of fresh chives or parsley. It pairs beautifully with a crisp, fresh salad—packed with greens in a Bentgo Salad Container for easy portioning if serving buffet-style. Got leftovers? They keep well stored in Rubbermaid Brilliance Food Storage Containers, making weekday breakfasts a treat.

For a festive brunch spread, lay out a Pureegg Plastic Table Cloth Disposable 10 Pack for fuss-free cleanup, and keep a KitchenAid Ribbed Soft Silicone Oven Mitt Set on hand when transferring your piping hot casserole.

Nutritional Information and Serving Size

This recipe yields about 8 servings. Each generous slice contains approximately 350–400 calories, depending on your sauce and ingredient choices. It’s a rich, satisfying brunch main, so pair with crisp salads or fruit on the side for a balanced meal.

Easy Eggs Benedict Casserole for Effortless Brunch Bliss (Recap)

Effortless to prepare, and packed with all the classic flavors—this casserole will be your new brunch favorite. Whether feeding a family or a houseful of guests, this dish delivers stress-free, show-stopping results every time.

Instructions

1. Grease a 9×13-inch baking dish or line it with a piece of Reynolds Kitchens Brown Parchment Paper Roll for easy release and cleanup.
2. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, dice English muffins and Canadian bacon evenly. Scatter half the muffins in the dish, then top with half the meat. Repeat layers.
3. In a large bowl or with a Ninja BL610 Professional 72 Oz Countertop Blender, blend eggs, milk, onion powder, garlic powder, salt, and pepper until combined. Pour evenly over layered ingredients. Cover and refrigerate overnight or let soak 30 minutes.
4. Preheat oven to 375°F. Bake casserole uncovered for 40–45 minutes, until puffed and golden. Let cool slightly.
5. Meanwhile, melt butter in a saucepan. Whisk in lemon juice and Dijon. In a separate bowl, lightly beat the egg yolks, then slowly add to the saucepan, whisking constantly over low heat until sauce thickens, 2–3 minutes. Remove from heat.
6. Drizzle sauce over casserole, sprinkle with fresh chives or parsley, and serve immediately.

Cook and Prep Times

Prep Time: 20 minutes (plus soaking/overnight time)
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (excluding soaking/overnight resting time)