Creamy Eggs Benedict Casserole: Easy Holiday Breakfast Recipe

Introduction

Let me set the scene for you: it’s early morning, the air outside is brisk, and the kitchen is glowing with that golden light only winter can bring. The scent of freshly baked English muffins, smoky Canadian bacon, and rich, velvety hollandaise sauce starts to waft through my house—instantly, everyone’s up and about! The first time I made this creamy eggs Benedict casserole, I was trying to recreate that magical, restaurant-style brunch experience at home without all the last-minute fuss. Honestly, I didn’t expect the results to be so genuinely comforting.

The moment I pulled this casserole from the oven, it was one of those pause-and-smile moments. You know, the kind where you look at the bubbling, golden top and just know you’ve stumbled onto something truly special. My grandma used to say, “Brunch is just breakfast with a little extra love,” and this recipe totally lives up to that idea. Years ago, when I was knee-high to a grasshopper, our family holiday mornings were all about laughter, pajamas, and big, shareable breakfasts. Now, this eggs Benedict casserole has become a new staple—especially when my crew starts sneaking bites off the cooling rack!

Let’s face it, classic eggs Benedict is wonderful, but it can be a bit of a production (and who wants to poach eggs for a crowd on Christmas morning?). This casserole is dangerously easy, delivers pure, nostalgic comfort, and brightens any holiday breakfast table. Whether you’re hosting brunch, making memories with your family, or just want a Pinterest-worthy breakfast, you’re going to want to bookmark this creamy eggs Benedict casserole. I’ve tested it (in the name of research, of course) for every gathering, and it never fails to feel like a warm hug—so let’s get into why you’ll fall head over heels for this dish.

Why You’ll Love This Recipe

If you’re anything like me, you crave holiday breakfasts that feel festive but don’t leave you stuck in the kitchen for hours. Over years of brunch hosting, I’ve perfected this creamy eggs Benedict casserole—so you can trust that it’s as reliable as it is delicious. Here’s what makes it a must-try:

• Quick & Easy: Comes together in under 20 minutes of prep. Perfect for busy holiday mornings or last-minute brunch plans.
• Simple Ingredients: No fancy shopping required. Most of what you need is probably already in your fridge or pantry.
• Perfect for Holiday Gatherings: Feeds a crowd without any stress. Ideal for Christmas, Easter, or any cozy family breakfast.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds. Trust me, it’s always the first dish to disappear at our table!
• Unbelievably Delicious: Creamy, decadent, with all the flavor of traditional eggs Benedict—minus the hassle. The hollandaise soaks into the bread, making every bite tender and rich.

What sets my version apart? Instead of layering everything separately, I use a trick I learned from a chef friend: mixing a touch of cottage cheese into the egg mixture for extra creaminess (you can’t taste it, but it makes the texture dreamy). Plus, the casserole format means no juggling poached eggs. The balance of savory Canadian bacon, tangy hollandaise, and fluffy eggs is spot on.

This creamy eggs Benedict casserole isn’t just another breakfast bake. It’s the kind of recipe that makes you close your eyes after the first bite and sigh with happiness. It’s comfort food reimagined for real life—healthier, faster, but every bit as soul-soothing. Whether you want to impress brunch guests without breaking a sweat or just treat your family to something special, this recipe delivers. I promise—your holidays will taste even better.

What Ingredients You Will Need

This creamy eggs Benedict casserole keeps things simple but bold. You get all the classic flavors without the fuss, and most ingredients are easy to find—or swap if needed. Here’s what you’ll need:

• For the Casserole Base:
  • 6 English muffins, split and cut into bite-sized pieces (I like using whole wheat for extra texture)
  • 12 oz Canadian bacon or ham, diced (or swap with turkey ham if you prefer)
  • 8 large eggs (room temperature for best blending)
  • 2 cups whole milk (or 2% milk—dairy-free works too)
  • 1/2 cup cottage cheese (I use small-curd for the creamiest texture)
  • 1/4 cup grated Gruyère or Swiss cheese (adds richness and a slightly nutty flavor)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (for a hint of warmth)
• For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • Pinch of cayenne pepper (optional, for a little kick)
  • Salt to taste
• Garnishes & Extras:
  • Fresh chives or parsley, chopped (for color and freshness)
  • Additional paprika for sprinkling

Ingredient Tips: For the Canadian bacon, I recommend Hormel or Boar’s Head for best flavor. If you’re gluten-free, swap English muffins for gluten-free bread (Udi’s is solid). For the hollandaise, fresh lemon juice makes all the difference—don’t settle for bottled!

Substitutions: Dairy-free milk works if you’ve got allergies. You can use smoked salmon instead of Canadian bacon for a luxe twist. If you don’t have Gruyère, sharp cheddar or Monterey Jack is a tasty swap. In summer, toss in some sautéed spinach or asparagus for a seasonal boost.

This creamy eggs Benedict casserole is forgiving and flexible, so don’t worry if you need to adjust for what you’ve got on hand. That’s the beauty of holiday breakfasts—make it your own!

Equipment Needed

One of my favorite things about this creamy eggs Benedict casserole is how little equipment you need. Here’s what I use every time, with a few notes:

• 9×13-inch baking dish (ceramic or glass works best for even cooking)
• Large mixing bowls (one for the casserole mixture, one for the hollandaise)
• Whisk (a balloon whisk is perfect for smooth hollandaise)
• Measuring cups and spoons (standard or metric—whatever you’ve got)
• Sharp knife and cutting board (for prepping muffins and bacon)
• Small saucepan (for melting butter and prepping hollandaise)

If you don’t have a 9×13 dish, two smaller pans work too—just keep an eye on the baking time. I’ve made this in metal pans, but the edges browned a bit fast, so ceramic is my go-to. For hollandaise, I sometimes use an immersion blender for extra speed (honestly, it’s a lifesaver when I’m in a rush).

Budget tip: You don’t need fancy gadgets. I’ve used thrifted mixing bowls for years, and they work just as well. Make sure your whisk is sturdy—the hollandaise needs a good mix. Clean your baking dish right after serving to avoid stuck bits (learned that the hard way!).

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or cooking spray. This helps the casserole release easily after baking.
2. Layer the Base: Spread the English muffin pieces evenly in the bottom of your baking dish. Sprinkle the diced Canadian bacon or ham over the muffins, making sure every corner gets some savory goodness.
3. Mix the Egg Mixture: In a large bowl, whisk together 8 eggs, 2 cups milk, 1/2 cup cottage cheese, 1/4 cup Gruyère, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Whisk until it’s smooth and creamy—about 2 minutes. You want the mixture to be pale yellow and slightly frothy.
4. Pour and Soak: Pour the egg mixture gently over the muffin and bacon layers. Press down lightly with a spatula to help the bread soak up the eggs. Let the whole thing sit for 10-15 minutes so the muffins absorb all the custardy goodness. (If prepping ahead, cover and refrigerate overnight.)
5. Bake: Place the dish in the oven and bake for 40-45 minutes, until the casserole is puffed, golden brown, and set in the center. (If you jiggle the pan and the middle still looks runny, give it another 5-10 minutes.) The aroma at this stage is incredible—trust me.
6. Prepare Hollandaise: While the casserole bakes, make the hollandaise. In a small saucepan, melt 1/2 cup butter over low heat. In a mixing bowl, whisk together 3 egg yolks, 2 tablespoons lemon juice, 1/4 teaspoon mustard, and a pinch of cayenne. Slowly drizzle in the warm butter while whisking constantly. The sauce should thicken and become glossy (if it separates, whisk vigorously or use an immersion blender to rescue it).
7. Finish and Serve: Once the casserole is done, let it rest for 5-10 minutes before slicing. Pour the warm hollandaise over the top, then sprinkle with fresh chives or parsley and a dash of paprika for color. Serve warm for best texture.

Troubleshooting: If the casserole is browning too quickly, tent it with foil for the last 15 minutes. If the hollandaise thickens too much, whisk in a splash of warm water to loosen it up. Don’t skip the soaking step—it keeps the casserole creamy, not dry.

Personal Tips: Prep everything the night before for a stress-free morning. If you’re feeding a big group, double the recipe and use two pans. The leftovers are even better the next day!

Cooking Tips & Techniques

After making dozens of holiday breakfasts, I’ve picked up some tricks for creamy eggs Benedict casserole success. Here’s what I wish I’d known years ago:

• Hollandaise Hack: Use an immersion blender for foolproof, silky hollandaise in under 2 minutes. No double boiler needed!
• Egg Texture: Room temperature eggs blend more smoothly and bake up fluffier. I forgot this once and got a weirdly dense casserole—never again.
• Timing Strategies: Prep the casserole and hollandaise ingredients the night before, then assemble and bake in the morning. This keeps your morning chill and lets you enjoy coffee with your guests.
• Consistency Matters: Make sure the egg mixture covers all the muffins evenly. Pressing down slightly helps everything soak up the custard and bake evenly.
• Common Mistakes: Overbaking leads to dryness—set a timer and check the center with a toothpick. If it comes out clean, you’re golden. Undermixing the hollandaise can cause separation; whisk steadily and add butter slowly.
• Multitasking: While the casserole bakes, whip up a fruit salad or brew a pot of coffee. I like to chop herbs for garnishing during this time, so everything’s ready when the casserole comes out.
• Lessons Learned: Once, I skipped the overnight soak, and the muffins were dry (my family still ate it, but I learned my lesson!). Soak for at least 10 minutes, or prep ahead for best results.

With these tips, your creamy eggs Benedict casserole should turn out perfect every time. Honestly, it’s about enjoying the process—mishaps happen, but that’s what makes homemade breakfasts so memorable!

Variations & Adaptations

One of the best things about this creamy eggs Benedict casserole is how easy it is to tweak for different preferences. Here are some tasty variations:

• Gluten-Free: Swap the English muffins for your favorite gluten-free bread or rolls. I’ve tried Udi’s and Schär—both work well.
• Vegetarian: Skip the Canadian bacon and load up with sautéed spinach, mushrooms, or roasted peppers. Add a sprinkle of feta for extra flavor.
• Low-Carb: Use thinly sliced zucchini or cauliflower bread instead of muffins. The texture isn’t quite the same, but the flavors are still amazing.
• Seasonal Twist: In spring, add asparagus tips or fresh herbs. For autumn, mix in a handful of caramelized onions and chopped sage.
• Cooking Methods: You can bake this in individual ramekins for personal servings—just reduce the baking time by about 10 minutes. I’ve tried this for brunch parties, and it’s always a hit!
• Allergen Substitutions: For dairy-free, use almond milk and dairy-free cheese. If you’re egg-sensitive, use Just Egg or another plant-based substitute (though the texture will vary).

Personal favorite? I once added smoked salmon and fresh dill for a Mother’s Day brunch—my mom still talks about it! So don’t be afraid to experiment; this casserole is super forgiving.

Serving & Storage Suggestions

This creamy eggs Benedict casserole is best served warm, right out of the oven. Slice into generous squares and drizzle with extra hollandaise. For a stunning presentation, sprinkle with fresh chives and paprika—perfect for those Pinterest photos!

Pair with a simple fruit salad, a pitcher of mimosas, or strong coffee. I love serving it alongside roasted potatoes or a crisp green salad for a complete holiday brunch spread. If you’re feeling fancy, add a side of smoked salmon or avocado slices.

Storage: Leftovers keep well in the refrigerator for up to 3 days. Cover tightly with foil or transfer to an airtight container. For longer storage, freeze slices individually for up to 1 month.

Reheating: To reheat, warm in a 350°F (175°C) oven for 10-15 minutes or microwave individual servings for about 1 minute. The hollandaise is best fresh, but you can whisk in a little warm water if it thickens in the fridge.

The flavors develop beautifully overnight, so don’t be shy about making this ahead—sometimes the second day is even better!

Nutritional Information & Benefits

This creamy eggs Benedict casserole is hearty, but you can feel good about the ingredients. Here’s an approximate breakdown per serving (based on 12 servings):

• Calories: 320
• Protein: 18g
• Carbohydrates: 22g
• Fat: 17g
• Sodium: 680mg

Health Benefits: Eggs are packed with protein and nutrients like choline and vitamin D. Canadian bacon is leaner than traditional bacon. Using whole wheat English muffins adds fiber. Cottage cheese and Gruyère bring calcium and a creamy texture without heavy cream.

Dietary Considerations: Easily made gluten-free or dairy-free with simple swaps. Contains eggs and dairy—so watch for allergies. Personally, I appreciate how this recipe is satisfying without feeling too heavy, making it perfect for special breakfasts that don’t weigh you down.

Conclusion

If you’re searching for a holiday breakfast that’s easy, crowd-pleasing, and undeniably delicious, this creamy eggs Benedict casserole is the answer. It’s the kind of dish you’ll want to make year after year—whether for Christmas morning, Easter brunch, or a cozy weekend with loved ones.

Customize it with your favorite add-ins, swap ingredients for dietary needs, and don’t be afraid to make it your own. I love this recipe because it brings everyone together (and keeps me out of the kitchen all morning). There’s nothing like seeing happy faces around the table, sharing a breakfast that feels like a hug.

Give it a try, leave a comment sharing your twist, or pass it along to friends who need a little holiday breakfast magic. Wishing you warm mornings and full hearts—bookmark this one, you won’t regret it!

FAQs

Can I make creamy eggs Benedict casserole ahead of time?

Absolutely! Prep everything the night before, cover, and refrigerate. In the morning, just bake and serve. Makes holiday mornings much easier.

What can I use instead of Canadian bacon?

You can swap in diced ham, turkey ham, cooked breakfast sausage, or even smoked salmon for a fancier flavor.

Is this recipe gluten-free?

It can be! Just use your favorite gluten-free English muffins or bread. All other ingredients are naturally gluten-free.

How do I keep hollandaise from separating?

Whisk constantly while adding the melted butter slowly. If it separates, an immersion blender or a splash of warm water will bring it back together.

Can I freeze leftovers?

Yes, freeze individual slices wrapped tightly for up to a month. Reheat in the oven or microwave. Hollandaise is best fresh, but can be whisked back to life with a little warm water.

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