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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.

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.

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


The whole casserole gets assembled the night before, refrigerated overnight, and then baked in the morning.

Perfect for a holiday brunch or a special weekend breakfast when you have guests over.

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.

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 Breakfast Casseroles:

How To Make Eggs Benedict Casserole Video

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.
PREP: 20 minutes
COOK: 50 minutes
TOTAL: 1 hour 10 minutes
SERVINGS: 10 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.


Calories: 329kcal
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 am a great fan of eggs recipes! This is such a fun spin on regular breakfast casseroles. Thanks a lot for this.

  2. This recipe is delicious. I cut it down and put it in an 8 x 8 pan. I divided the recipe by two and added back 20 to 25% of each ingredient. I had no onion powder so I used 2 T freeze dried shallots. I’ve been made a two minute hollandaise sauce with a stick blender. All of this was divine.

  3. JoLynn Bubon Churchill

    Thank you so much! I was in the mood for eggs benedict but doing whole30 – so I modified this slightly to be complaint! Delicious! 🙂

  4. Jeanna Rodriguez

    Will this still work my husband hates any kind of cheese if I leave out the cheese for him?

  5. BEST BREAKFAST EVER!! Made this for a family brunch and everyone LOVED it!! Make the Hollindaise from scratch too…. I can’t wait to make this again!

  6. This takes much longer than the times specified. It has been cooking for an hour still not approaching being done. Similar recipes are cooked at 375 perhaps that will be better.

  7. Terry Robison

    If Possible, replace chicken eggs with duck eggs… Makes a fluffier better tasting casserole.

  8. Dianne Ledet

    I made this for my gang of ladies at the beach this morning. We all agreed that it was the best breakfast casserole we’ve ever had! Followed directions exactly. Will definitely make again.

  9. Oh, my gosh. I LOVE eggs benedict!!!! I’m going to have to make this scrumptious casserole for breakfast very soon!!! 🙂

  10. Everyone just left from our baptism brunch. Just had to report that everyone said this recipe was “amazing!” It turned out delish! I made it yesterday and put it in the oven while we went to church and it was done when we returned. Thank you!

  11. DELICIOUS!!! I made this for a Thanksgiving weekend getaway with friends. I made two mistakes that ended up not being mistakes at all! First, I never read the instructions fully before I started to make it so I didn’t realize it was supposed to be made and refrigerated overnight! Oops! Then, I misread that the first 40 minutes was supposed to be baked covered. Again, Oops! Well, it turned out delicious nonetheless. Actually, we all agreed that if I had refrigerated it, the English muffins may have been too mushy. Then secondly, by not covering it, the muffins and some of the bacon got a little crispy. Everyone loved it and had seconds! (6 adults) So, to each their own, but when I make this again, and I will, I am repeating my “mistakes”! Lol. Great recipe. Side note…. I think one package of sauce would be plenty unless people really love it. We had half our sauce left.

  12. Gayle @ Pumpkin 'N Spice

    Now this is my kind of breakfast! I love make-ahead dishes that are so full of flavor. And eggs benedict happens to be a favorite of mine, so I know I would devour this casserole in no time!

  13. Renee@Two in the Kitchen

    What a great looking casserole!! We do brunch every Sunday in my house. I am adding this to the menu next week. And I love your pretty dish!!

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