This Eggs Benedict Casserole brings all the rich, creamy flavors of the classic brunch favorite into an easy, make-ahead dish. Toasted English muffins are layered with savory protein, soaked in a seasoned egg mixture, and baked until golden. Finished with a silky homemade hollandaise sauce, it’s the perfect stress-free breakfast for holidays, brunch gatherings, or meal prep.
Why You’ll Love This Recipe
- Make-ahead friendly for easy mornings
- All the flavor of Eggs Benedict without poaching eggs
- Perfect for feeding a crowd
- Rich, creamy, and satisfying
- Customizable with different proteins and veggies
Ingredients Needed
For the Casserole
- 6 English muffins
- 12 oz turkey bacon or smoked turkey/chicken (chopped)
- 8 large eggs
- 1 1/3 cups heavy cream
- 2/3 cup milk
- 1 tsp kosher salt
- 1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp mustard powder
- 1 cup Monterey Jack cheese (optional)
For the Hollandaise Sauce
- 4 egg yolks
- 1/2 cup cream
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/8 tsp cayenne pepper
- Pinch salt
- 1/2 cup butter (melted)
Ingredient Notes
English muffins are essential for that classic Eggs Benedict texture—they soak up the custard while still holding structure. Instead of traditional Canadian bacon (pork), this version uses turkey bacon or smoked turkey/chicken for a similar savory flavor without pork.
The egg and cream mixture creates a rich custard base, while spices like paprika and mustard powder add subtle depth. The hollandaise sauce brings everything together with its creamy, tangy finish.
Ingredient Substitutions
- Use smoked chicken or turkey slices instead of turkey bacon
- Swap Monterey Jack with cheddar or mozzarella
- Use half-and-half instead of heavy cream for a lighter version
- Add spinach, mushrooms, or bell peppers for extra veggies
- Use dairy-free milk and cream alternatives if needed
- Skip cheese for a more traditional Eggs Benedict flavor
How To Make It
Step 1: Prep the Dish
Grease a 9×13-inch baking dish.
Step 2: Layer Ingredients
Add half of the chopped turkey bacon to the dish. Top with half of the toasted, cubed English muffins. Repeat layers.
Step 3: Make Egg Mixture
Whisk eggs, cream, milk, salt, pepper, onion powder, paprika, and mustard powder until smooth.
Step 4: Assemble
Pour egg mixture evenly over the casserole. Sprinkle cheese on top if using.
Step 5: Chill
Cover and refrigerate overnight or at least 4 hours.
Step 6: Bake
Bake at 375°F for 35 minutes covered, then uncover and bake another 10–15 minutes until set.
Step 7: Make Hollandaise
Blend egg yolks, cream, lemon juice, mustard, cayenne, and salt. Slowly add melted butter while blending until smooth.
Step 8: Serve
Drizzle hollandaise over individual servings or the entire casserole.
Pro Tips for Perfect Results
- Toast English muffins for better texture
- Let casserole sit before baking for best absorption
- Blend hollandaise slowly to avoid splitting
- Use warm—not hot—butter for sauce
- Check center with knife to ensure doneness
Common Mistakes to Avoid
- Skipping chill time (affects texture)
- Overbaking (can dry it out)
- Adding butter too hot to hollandaise
- Not seasoning layers properly
Serving Suggestions
Serve warm with fresh herbs, fruit, or a light salad. It pairs perfectly with coffee, juice, or brunch drinks.
Storage Tips
- Refrigerate up to 4–5 days
- Store hollandaise separately
- Reheat casserole in oven for best texture
Common Questions
Can I make it same day?
Yes, but overnight soaking gives best results.
Can I freeze it?
Yes, bake first, then freeze portions.
Can I skip hollandaise?
Yes, but it adds classic flavor.
Why This Recipe Works
- Overnight soak creates a custardy texture
- Layering ensures even flavor distribution
- Hollandaise adds richness and balance
- Turkey alternative keeps it lighter and versatile
Conclusion
This Eggs Benedict Casserole is the ultimate brunch upgrade—rich, easy, and perfect for prepping ahead. With a no-pork twist, it’s just as delicious while fitting your preference.
Print
Eggs Benedict Casserole
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours
- Yield: 12 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
Easy overnight Eggs Benedict casserole made with English muffins, eggs, and a creamy hollandaise sauce—no pork version included.
Ingredients
6 English muffins
12 oz turkey bacon
8 eggs
1 1/3 cups cream
2/3 cup milk
Salt and pepper
Onion powder
Paprika
Mustard powder
1 cup cheese
Instructions
1. Layer turkey bacon and English muffins.
2. Whisk egg mixture.
3. Pour over casserole.
4. Chill overnight.
5. Bake at 375°F until set.
6. Make hollandaise sauce.
7. Serve warm.
Notes
Toast muffins for best texture.
Chill before baking.
Store sauce separately.