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Why Choose a Made-ahead Eggs Benedict Casserole?

Eggs Benedict is a brunch classic featuring poached eggs, Canadian bacon, toasted English muffins, and rich hollandaise sauce. However, the traditional method can be quite labor-intensive, especially if you’re feeding a crowd.

This casserole version is designed to simplify the process without sacrificing flavor. You assemble the ingredients in a baking dish the night before, refrigerate it, and then bake it in the morning. The result? A golden, bubbly, creamy breakfast casserole that tastes just like the original Eggs Benedict — only easier.

Ingredients You’ll Need

Eggs: The star of the dish, providing the fluffy, custardy base.
Canadian Bacon: Adds a smoky, savory layer.
English Muffins: Cubed and toasted lightly for texture and structure.
Cheddar Cheese: Melts into the casserole, adding richness.
Hollandaise Sauce: Traditionally served on top, but in this casserole, you can mix some in or drizzle it afterward.
Milk or Cream: Helps create a creamy egg custard base.
Salt, Pepper, and Seasonings: To enhance flavors.
Parsley (optional): For garnish and freshness.

Made-ahead Eggs Benedict Casserole Recipe

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How to Prepare Your Eggs Benedict Casserole

Prepare the English Muffins and Canadian Bacon: Toast and cube the muffins, and cook the Canadian bacon until lightly browned.
Assemble Layers: In a greased casserole dish, layer the English muffins, bacon, and shredded cheddar cheese.
Mix Eggs and Dairy: Whisk eggs, milk or cream, salt, and pepper together, then pour over the layers.
Refrigerate Overnight: Cover and refrigerate to allow flavors to meld and muffins to soak up the egg mixture.
Bake: In the morning, bake uncovered at 350°F (175°C) for 35–45 minutes until the casserole is set and golden on top.
Serve: Optionally drizzle with hollandaise sauce and garnish with fresh parsley.

Tips for the Best Made-ahead Eggs Benedict Casserole

Use Day-old English Muffins: They soak up the egg mixture better without turning soggy.
Cook the Canadian Bacon Well: This prevents it from releasing excess moisture into the casserole.
Don’t Overmix the Egg Mixture: Gentle whisking helps keep the texture light and custardy.

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Customize Your Cheese: Swiss or Gruyère can be delicious alternatives to cheddar.
Make Your Own Hollandaise: If you have time, fresh hollandaise sauce adds a gourmet touch.

Made-ahead Eggs Benedict Casserole Recipe: The Perfect Easy Brunch Delight

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Nutritional Highlights

This casserole is a good source of protein and calcium, thanks to the eggs, cheese, and milk. It’s a balanced breakfast option that can keep you full and energized throughout the morning.

Frequently Asked Questions (FAQs)

Can I prepare this casserole vegan or dairy-free?
Yes! Use plant-based egg substitutes, dairy-free cheese, and a vegan hollandaise sauce alternative.
How long can I store the casserole before baking?
You can refrigerate the assembled casserole for up to 24 hours before baking.
Can I freeze the casserole?
Yes, assemble and freeze it before baking. When ready, thaw overnight in the fridge and bake as usual.
What if I don’t have Canadian bacon?
You can substitute with regular cooked ham, turkey bacon, or even cooked sausage.
Can I use regular bacon?
Yes, but cook it until crispy and drain excess grease to avoid sogginess.
How do I reheat leftovers?
Reheat in the oven at 350°F for 15–20 minutes or until warmed through.
Can I add vegetables?
Absolutely! Spinach, mushrooms, or asparagus work well in this casserole.
How do I make hollandaise sauce?
It’s an emulsified sauce made with egg yolks, butter, lemon juice, and seasoning. You can find many easy recipes online.
Is this recipe good for a crowd?
Yes, it’s perfect for brunch gatherings or holiday mornings.
Can I prepare the casserole without cheese?
Yes, but cheese adds richness and flavor that enhances the dish.
What temperature and time is best for baking?
Bake uncovered at 350°F (175°C) for 35–45 minutes until set and golden.
How do I prevent the casserole from drying out?
Cover it with foil for the first 20 minutes if needed, and don’t overbake.
Can I make individual servings instead of one large casserole?
Yes, use muffin tins to portion the casserole for single servings.
Is this recipe kid-friendly?
Definitely! Kids love the cheesy, eggy flavors and soft textures.
Where can I find the full recipe?
Visit our website [insert your blog URL here] for detailed step-by-step instructions, ingredient measurements, and tips.

Final Thoughts

This Made-ahead Eggs Benedict Casserole is a game-changer for anyone who loves classic brunch flavors but wants a quick and easy preparation. It’s perfect for busy mornings, holiday brunches, or when you want to impress guests without spending hours in the kitchen.

Try it out, customize it to your taste, and enjoy a delicious, stress-free breakfast that feels fancy but is incredibly simple to make.

Made-ahead Eggs Benedict Casserole Recipe

This Made-ahead Eggs Benedict Casserole is a rich and savory twist on the brunch classic—perfectly baked layers of toasted English muffins, smoky Canadian bacon, fluffy eggs, and melty cheese, all topped with creamy hollandaise sauce. It’s everything you love about Eggs Benedict in a cozy, make-ahead casserole that's perfect for holidays, family brunches, or lazy weekends. With minimal prep and maximum flavor, it's your new favorite breakfast comfort food!

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast, Brunch

Cuisine American

Servings 8 Servings

Ingredients

For the Casserole:

6 large English muffins split and cut into 1-inch pieces
12 oz Canadian bacon chopped
8 large eggs
2 cups whole milk or half and half for extra richness
1 cup shredded sharp cheddar cheese
1 tsp Dijon mustard optional, for flavor depth
1/2 tsp salt
1/2 tsp black pepper
Cooking spray or butter for greasing the baking dish
Chopped fresh parsley for garnish

For the Hollandaise Sauce (optional but recommended):

3 large egg yolks
1/2 cup unsalted butter melted
1 tbsp fresh lemon juice
Pinch of cayenne pepper or paprika
Salt to taste

Instructions

Prepare the Base (the night before):

Lightly toast the English muffin pieces for a few minutes in the oven or skillet.
Grease a 9x13 inch baking dish with cooking spray or butter.
Spread the toasted English muffins evenly in the dish. Top with chopped Canadian bacon and shredded cheese.

Make the Egg Mixture:

In a large bowl, whisk together the eggs, milk, Dijon mustard (if using), salt, and pepper.
Pour the egg mixture evenly over the layered muffins, bacon, and cheese.
Cover the dish tightly with foil or plastic wrap and refrigerate overnight (or for at least 4 hours).

Bake the Casserole (next morning):

Preheat oven to 350°F (175°C).
Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.
Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
Let rest for 10 minutes before slicing.

Optional: Make the Hollandaise Sauce:

In a heatproof bowl, whisk the egg yolks and lemon juice until light in color.
Place over a double boiler (or gently simmering pot), and slowly whisk in melted butter until thickened.
Add salt and cayenne, whisk well, and remove from heat.