Eggs Benedict Casserole with Blender Hollandaise (+Video!)

This Eggs Benedict Casserole post is sponsored by McCormick.  All opinions are my own.

Eggs Benedict Casserole with all the delectable flavor of Eggs Benedict without any of the hassle!

This Overnight Eggs Benedict Casserole couldn’t be any easier or tastier!  Its simple prep is done the night before with the exception of the 5 Minute Blender Hollandaise so you just have to pop it in the oven the next morning for stress-free Easter breakfast!  This Eggs Benedict Casserole is loaded with English muffins, Canadian bacon, and eggs, then smothered in rich, lusciously creamy Hollandaise Sauce.  The Hollandaise Sauce itself is made in the blender for the easiest Hollandaise of your life!


Eggs Benedict Casserole on a speckled plate being smothered by Hollandaise Sauce


Easter is just around the corner but never fear because Carlsbad Cravings and McCormick® are here!  From my Brown Sugar Glazed Ham, Baked Ham with Cider Maple Glaze, Roasted Turkey, Beef Brisket and Pot Roast, I’ve got you covered for the main event, now onto breakfast!

I have posted a lot of sweet breakfasts for special occasions like my Blueberry Muffin Cake, Crème Brulee French Toast and Cream Cheese Banana Bread Coffee Cake so I’m extra excited to diversify with this savory Overnight Eggs Benedict Casserole your whole family will love!  Overnight Casseroles allow you to save time and feed a crowd making them perfect for Easter.

Up close shot of easy Blender Hollandaise Shot in blender for Eggs Benedict Casserole

Along with my Eggs Benedict Casserole, McCormick is helping to make Easter special with tasty twists on classic deviled eggs and other appetizers such as Breakfast Skillet Hash, Breakfast Monkey Bread with Sausage, and Classic Deviled EggsAvocado Deviled Eggs.

Our savory breakfasts need an equally delicious sweet counterpart so be sure to check out these colorful desserts for kids and adults alike:   Carrot Cake Swirled Cream Cheese BarsCreamy Lime Bars, and Homemade Easter Bunny Marshmallows!

Along with the aforementioned recipes, this indulgently delicious Eggs Benedict Casserole is a special occasion recipe that allows you to feed a crowd for Easter without all the stress!

up close of the side of Eggs Benedict Casserole in a blue casserole dish

If you have been intimidated by poaching eggs or making Hollandaise Sauce or simply find the process of slaving over the stove then tediously layering the makings of Eggs Benedict too labor intensive then this Eggs Benedict Casserole is the answer to all of that!

No poaching required, no double broiler required, just a quick 10-minute assembly, refrigerate overnight and wake up to pop that Eggs Benedict Casserole in the oven!  So simple, yet so decadently delicious.

up close shot of Eggs Benedict Casserole on a speckled plate being smothered by Hollandaise Sauce

How to Make Eggs Benedict Casserole

You are going to looooove how easy this Eggs Benedict Casserole is!  First, toast your English muffin pieces by broiling them in the oven for 2 minutes on each side.  This gives us the same results as 2 day-old bread which is typically used in French Toast Bakes.  The toasted bread allows it to soak up the egg mixture but still retain some structure for a palate pleasing texture.

Next, we layer half of the Canadian bacon.

Showing how to make Eggs Benedict Casserole by layering Canadian Bacon in the bottom of a blue casserole dish

Followed by an even layer of all of the toasted English muffin pieces.

Showing how to make Eggs Benedict Casserole by layering cut up English muffins on top of Canadian Bacon in blue casserole dish

This is also your chance to customize your Eggs Benedict Casserole with whatever add-ins you’re craving such as spinach, asparagus, tomatoes, bell peppers etc.

Next, in a large measuring cup or mixing bowl (something with a spout so it’s easy to pour later) whisk together eggs, milk and our hand pick selection of McCormick seasonings of McCormick® Garlic Powder, McCormick® Dried Parsley, McCormick® Dried Chives, McCormick® Onion Powder, McCormick® Paprika, McCormick® Salt and McCormick® pepper then pour this egg mixture evenly over the muffins and Canadian bacon.

Showing how to make Eggs Benedict Casserole by whisking eggs together with milk and spices in a glass measuring cup

This perfectly seasoned egg mixture results in the rich poached egg flavor as it soaks into the English muffins overnight.

Showing how to make Eggs Benedict Casserole by pouring egg mixture over Canadian Bacon and English Muffins in casserole Dish

The next morning, remove your Eggs Benedict Casserole from refrigerator and let rest at room temperature for 15 minutes then all that’s left to do is bake!

The last 5 minutes or so, prepare your Hollandaise Sauce so your sauce and casserole can both be served warm.

up close shot of a piece of Eggs Benedict Casserole being raised from blue casserole dish

You are going to be blown away by this Blender Hollandaise Sauce.   Sufficient to say, you will never go back to the stove top method again when this Blender Hollandaise Sauce again is easier, faster and just as – if not more – delicious.

Eggs Benedict Casserole on a speckled plate with Hollandaise Sauce being poured from a silver pitcher over the slice

Now it’s time to dig into Eggs Benedict Casserole brimming with salty Canadian bacon, loaded with eggs and hearty English muffins all finished with luxuriously rich and creamy, EASY, Hollandaise sauce. AKA the perfect crowd-pleasing Easter breakfast to feed your family and guests!

Southern Living Eggs Benedict Casserole on a speckled plate with a fork taking a bite

Want to try this Eggs Benedict Casserole Recipe?

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©Carlsbad Cravings by

Up close shot of easy Eggs Benedict Casserole on a speckled plate with a fork taking a bite
Eggs Benedict Casserole on a speckled plate being smothered by Hollandaise Sauce

Eggs Benedict Casserole with Blender Hollandaise

Overnight Eggs Benedict Casserole with all the delectable flavor of Eggs Benedict without any of the hassle!  It’s loaded with hearty English Muffins and eggs, salty Canadian bacon and smothered with easy 5 minute BLENDER Hollandaise Sauce! 
Servings: 12 servings
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes

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  • 12 oz. Canadian bacon chopped
  • 1 pkg. (6 total) English muffins each split then cut into 1-inch pieces
  • 8 large eggs
  • 2 cups milk
  • 1 teaspoon McCormick® Dried Parsley
  • 1 teaspoon McCormick® Dried Chives
  • 1 teaspoon McCormick Garlic Powder
  • 1/2 teaspoon McCormick® onion powder
  • 1/2 teaspoon McCormick® paprika
  • 1/2 teaspoon McCormick® salt
  • 1/4 teaspoon McCormick® pepper

Blender Hollandaise Sauce


  • Spread English muffins pieces evenly on an ungreased baking sheet and broil for 2 minutes. Flip muffin pieces over then continue to broil 2 minutes or until nicely toasted. Set aside.
  • Spray a 13 x 9-inch baking dish with cooking spray. Evenly layer half of the Canadian bacon followed by an even layer of all of the toasted English muffin pieces followed by an even layer of the remaining Canadian bacon.
  • In a large measuring cup or mixing bowl (something with a spout) whisk together eggs, milk and all Casserole seasonings until well blended. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.
  • The next morning, preheat oven to 375 degrees F and remove casserole from refrigerator and let rest at room temperature for 15 minutes. Remove plastic wrap then cover casserole tightly with foil. Bake for 30 minutes then uncover and continue to bake until a toothpick inserted into center of casserole comes out clean, about 15 – 20 minutes longer.
  • Prepare hollandaise sauce when there is about 5 minutes left of baking time. If you are expecting leftovers then serve Hollandaise Sauce over individual servings. If not expecting leftovers then you are welcome to pour it over the casserole.



Don’t miss the “how to make” recipe video at the top of the post!

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Adapted from Taste of Home

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  1. LaTrice says

    I LOOOOOOOVE eggs benedict!!!! 🙂

    • Jen says

      I am extra excited for you – you will LOVE this version too!

  2. Wendy says

    This breakfast/brunch casserole looks heavenly. It sure wouldn’t lack flavor and who wouldn’t be thrilled to be served this. One question. There are no directions for the Hollandaise Sauce. Do you pour it over the casserole after it bakes??

    • Jen says

      Hi Wendy, this would definitely be a hit! Thanks for the heads up on the Hollandaise, I will clarify in the recipe. You can definitely serve it either way -either over the entire casserole or let people add it to their individual servings. I just wouldn’t add it to the entire casserole if you expect leftovers because it has to be reheated slowly per the post so it doesn’t cook. I hope that helps, happy Easter!

  3. Vince says

    I’m a huge fan of eggs benedict but this variation is equally fun. Seems like it would be much easier to get right too.

    • Jen says

      Thank you so much Vince! You will love how easy and delicious this is – a winning combo!

    • Jen says

      You are so welcome, enjoy! Happy Easter!

  4. Katy says

    WOW this looks sooo good. GREAT idea!! I want to make this for dinner! I see it needs to sit overnight, why is that? If I were to make it at 10am and cook it at 6pm is that enough time for it to soak?

    • Jen says

      Hi Katy! It sits overnight to absorb the liquid/egg mixture. Yes, I think 10am-6pm should work fine! Enjoy!

  5. Debbie says

    I love your recipes and the great information we receive with your blogs. I only have one comment…it is sometimes difficult to go from one recipe and have to pull up a different post to find the other half of the recipe (hollindaise sauce).

    Thank you for an awesome double recipe. I have used many, many, many recipes from your site. They have all been excellent!

    Thank You

    • Jen says

      Hi Debbie, I’m so happy you are enjoying my recipes, thank you! I link to different recipes so readers have all the information/notes, etc. accompanying that recipe and that way I can use them often. Thanks for making so many of my recipes!

  6. Melyssa Braman says

    Will the English muffins get soggy? I have an issue with soggy bread- so I just want to check before I make this. It sounds wonderful!

    • Jen says

      Hi Melyssa, they won’t get soggy and retain most of their structure thanks to toasting in step 1 but they will soften some.

  7. Veronica says

    Delicious!! Made this for brunch over the weekend and it was a big hit. And then blender hollandaise is a game changer. So much easier and less stressful than making regular eggs benedict, but with all the great flavor. Definitely will make again!

    • Jen says

      Thanks so much for the awesome review Veronica! I’m so pleased it was a winner and that you loved the blender hollandaise sauce!

  8. Stephanie says

    WOW, LOVED this! Eggs Benedict is ALWAYS my favorite go to item at any brunch or breakfast restaurant because it’s such a pain to make it at home for my family. Served this up on Mother’s Day along with you Blueberry French Toast Casserole w/ Blueberry Sauce. I loved the combo of spices you used to make the casserole so flavorful and the hollandaise was so easy. I’ve alway used a pinch of cayenne in my hollandaise to wake it up & amused you did too. A favorite diner we go to has several variations of Benedict, my favorite uses thick bacon instead of Canadian bacon & has some avocado slices fanned out on top of eggs. I see myself making this casserole with bacon some time & diced avocado for garnish. Even making it Florentine with some spinach and diced tomato for garnish sounds good. Such a great recipe as always, Jen.

    • Jen says

      Yesssss! Thanks Stephanie, I’m thrilled it was easy and a hit with the whole family! I am loving all your variation ideas, you’re making me excited to try them!

  9. John Lubeck says

    Made for Mother’s day brunch. Happened to have all the ingredients, except substituted some high quality sliced ham for part of the Canadian Bacon, virtually the same thing I guess. Super easy to make and better yet, the night before. Just pop it in the oven an hour or so before you’re ready to serve. Tasty, everyone liked it and easy to make. What could be better?

    • Jen says

      Thanks so much for the glowing review John! I’m so pleased it was easy and a hit. What a great treat for Mother’s Day!

  10. Petra says

    Hello! We don’t have english muffins where I live, any suggestions on another type of pastry or bread I could use? Thank you!

    • Jen says

      Hi Petra, you can also use brioche, challah or French bread. Enjoy!

  11. Amanda says

    If I use regular bacon instead of Canadian bacon should I cook it before adding to the casserole or can I add it raw?

    • Jen says

      Cook it until crispy before adding. Enjoy!

  12. Gary Stanwood says

    So how much does McCormick pay you for your blatant shilling of their products?

    • Jen says

      Hi Gary, it should be blatant – I let everyone know it is a sponsored post at the top of the recipe. Enjoy!