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Creamy Eggs Benedict Casserole: Easy Holiday Breakfast Recipe

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This creamy eggs Benedict casserole transforms the classic brunch favorite into a comforting, crowd-pleasing bake with all the flavors of English muffins, Canadian bacon, and rich hollandaise—without the fuss of poaching eggs. Perfect for holiday mornings or special gatherings, it’s easy to prep ahead and guaranteed to impress.

Ingredients

Scale
  • 6 English muffins, split and cut into bite-sized pieces (whole wheat optional)
  • 12 oz Canadian bacon or ham, diced
  • 8 large eggs, room temperature
  • 2 cups whole milk (or 2% or dairy-free alternative)
  • 1/2 cup cottage cheese (small-curd recommended)
  • 1/4 cup grated Gruyère or Swiss cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3 large egg yolks (for hollandaise)
  • 1/2 cup unsalted butter, melted (for hollandaise)
  • 2 tablespoons fresh lemon juice (for hollandaise)
  • 1/4 teaspoon Dijon mustard (for hollandaise)
  • Pinch of cayenne pepper (optional, for hollandaise)
  • Salt to taste (for hollandaise)
  • Fresh chives or parsley, chopped (for garnish)
  • Additional paprika for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Spread English muffin pieces evenly in the bottom of the dish. Sprinkle diced Canadian bacon or ham over the muffins.
  3. In a large bowl, whisk together eggs, milk, cottage cheese, Gruyère, salt, black pepper, and paprika until smooth and creamy (about 2 minutes).
  4. Pour egg mixture over muffin and bacon layers. Press down lightly with a spatula to help bread soak up the eggs. Let sit for 10-15 minutes (or cover and refrigerate overnight).
  5. Bake for 40-45 minutes, until casserole is puffed, golden brown, and set in the center. If needed, bake an additional 5-10 minutes.
  6. While casserole bakes, make hollandaise: In a small saucepan, melt butter over low heat. In a bowl, whisk together egg yolks, lemon juice, mustard, and cayenne. Slowly drizzle in warm butter while whisking constantly until sauce thickens and becomes glossy.
  7. Let casserole rest for 5-10 minutes after baking. Pour warm hollandaise over top, sprinkle with fresh chives or parsley and a dash of paprika.
  8. Slice and serve warm.

Notes

Prep the casserole and hollandaise ingredients the night before for a stress-free morning. For gluten-free, use GF bread or muffins. For vegetarian, skip Canadian bacon and add veggies. If casserole browns too quickly, tent with foil. Use an immersion blender for foolproof hollandaise. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: eggs Benedict casserole, holiday breakfast, brunch, easy breakfast bake, creamy casserole, hollandaise sauce, Canadian bacon, English muffins, make ahead breakfast, crowd-pleaser

Find it online: https://lucydishes.com/creamy-eggs-benedict-casserole-easy-holiday-breakfast-recipe/