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Eggs Benedict Casserole

Eggs Benedict Casserole is a wonderful make-ahead breakfast casserole made with English muffins, Canadian bacon, eggs, asparagus, and Hollandaise sauce. This easy recipe gets rave reviews!

Eggs Benedict Casserole tastes just like Eggs Benedict but is easier to make and feeds a crowd.

Overnight Eggs Benedict Casserole

Eggs Benedict Casserole is an easy to make savory bread pudding with all the flavor of Eggs Benedict.

Who doesn’t love Eggs Benedict? It always feels like a treat to order it at a restaurant and I occasionally make it at home. I especially like this Southern Eggs Benedict recipe with pulled pork.

But making all the different components and  assembling them can be tedious, especially cooking the poached eggs.

Well, good news. For this Eggs Benedict Casserole, there’s no need to poach eggs or pre-cook them in any way. They get whisked together with milk and poured over the casserole and they cook as the casserole bakes in the oven.

And yet, I swear this casserole still has that poached egg flavor.

Eggs Benedict Casserole- an easy to make bread pudding that tastes just like Eggs Benedict and feeds a crowd.

English muffins are cut into pieces and layered with lots of chopped Canadian bacon and asparagus. You can leave the asparagus out, but I love any chance I can get to eat asparagus with Hollandaise sauce.

Recipe Tips

  • I’ve used Hollandaise sauce made from packets to pour over the casserole, but if you want to go to the trouble of making homemade, it will taste even better.
  • Make it spicy by adding a pinch or two of cayenne pepper to the egg mixture.
  • Broccoli or sauteed spinach can be substituted for the asparagus.
Eggs Benedict Casserole- an easy to make savory bread pudding that tastes just like Eggs Benedict and feeds a crowd.

Make Ahead

The whole casserole gets assembled the night before, refrigerated overnight, and then baked in the morning. It can be assembled up to 24 hours in advance.

How To Serve

Perfect for a holiday brunch or a special weekend breakfast when you have guests over. I especially love it for both Christmas morning and Easter brunch. Also makes a great Mother’s Day recipe.

With this easy casserole you have all the flavor of Eggs Benedict without slaving over the stove all morning. Just pop it in the oven, drown it in Hollandaise sauce and let everyone help themselves. Leftovers reheat well too.

How To Store

Leftovers can be stored in an airtight container in the refrigerator for 3 days. It reheats well in the microwave.

Can It Be Frozen?

Yes, this casserole freezes well. I recommend assembling it and freezing before baking. It can be frozen for up to 2 months. Thaw completely in the refrigerator before baking.

Eggs Benedict Casserole- a savory bread pudding that feeds a crowd and tastes just like Eggs Benedict but is much easier to make.

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Try These Other Brekfast Casseroles

Eggs Benedict Casserole tastes just like Eggs Benedict but is easier to make and feeds a crowd.

Eggs Benedict Casserole

Eggs Benedict Casserole has all the components of Eggs Benedict in casserole form. Great for feeding a crowd and I love this breakfast casserole for a holiday brunch.
PREP: 20 minutes
COOK: 50 minutes
TOTAL: 1 hour 10 minutes
SERVINGS: 8 servings


  • 6 English muffins, cut into 1/2-inch cubes
  • 2 (6-ounce) packages Canadian bacon, cut into small pieces
  • 1 1/2 cups fresh asparagus cut into 1-inch pieces
  • 5 slices baby swiss cheese, cut into thin strips
  • 8 large eggs
  • 2 cups whole milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 cup shredded mozzarella cheese
  • 2 green onions, chopped
  • 2 (1.25-ounce) packets of hollandaise sauce mix, made according to package directions


  • Lightly grease a 9X13-inch baking dish.
  • Spread half of English muffin cubes in bottom of baking dish.
  • Sprinkle half of Canadian bacon and half of asparagus on top of English Muffin cubes.
  • Scatter swiss cheese pieces on top of asparagus and Canadian bacon.
  • Repeat with remaining English muffin cubes, Canadian bacon, and asparagus.
  • In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together.
  • Pour evenly over casserole dish. Cover and refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Bake covered for 40 minutes.
  • Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes.
  • Serve with hollandaise sauce.



Unless your asparagus is very thin, you will want to cook it until just barely crisp-tender before adding it to the casserole.
To make this casserole spicy, add a pinch or two of cayenne pepper to the egg mixture.


Calories: 375kcal | Carbohydrates: 28g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 246mg | Sodium: 1.23mg | Potassium: 432mg | Fiber: 2g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 2mg | Calcium: 265mg | Iron: 2mg
Author: Christin Mahrlig
Course: Breakfast
Cuisine: Southern
Keyword: breakfast casserole

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Recipe originally published January 23, 2016

Overnight Eggs Benedict Casserole

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28 thoughts on “Eggs Benedict Casserole”

  1. I have done this casserole several times for a brunch. It is always a favorite and people ask for the recipe.

  2. Ilene Pipes

    I made this last year, and it is so good. Well be making it again for Christmas morning.

  3. Definitely a keeper! Not the same old breakfast casserole. I just put it together for our family brunch tomorrow for the second time. Easy and very special with a packet of the Hollandaise sauce. Make two if you really love it like we do!!

  4. Leslie Hunter

    We made this for Mother’s Day. It was So amazing and classy. We only needed one package of Hollandaise.
    Definitely a keeper! Thank you for the recipe!

  5. This was a Christmas breakfast hit! Very creamy and super delicious!
    I wouldn’t change a thing!

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