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GET IT NOWMy Eggs Benedict Casserole Is The Perfect Brunch Dish For A Crowd
This eggs Benedict casserole came out of a need for a simple, but impressive brunch dish when we had a larger group coming to our house. I love the classic brunch dish, but standing over the stove poaching eggs and assembling each plate isn’t exactly practical when you’re feeding a crowd. Here’s why this version is just as good but so much easier:
- All the flavor of eggs Benedict – This version keeps all the flavors I love, like eggs, Canadian bacon, and creamy hollandaise sauce, just in a more convenient package.
- Secretly good for you – Instead of the traditional English muffin base, I used roasted cauliflower as a savory, veggie-packed layer. This dish is naturally gluten free and high protein.
- Meal prep friendly – I often assemble this eggs Benedict breakfast casserole the night before, so brunch is easy the next day. I’ve got other meal prep options below.
- Great for special occasions – If you’re hosting Mother’s Day, Easter or brunch, or need breakfast for Christmas morning, this makes the perfect savory star dish. It’s a little fancier than a regular egg casserole, but still so easy!
If you’re an eggs Benedict fan but want something that’s lighter, easier, or just scales for a crowd, this recipe is for you. Make it with me!
“Brilliant! My whole family loved this, and it’s so easy to make. Adding this to my go-to weekend breakfast rotation!”
-Lindsey
Ingredients & Substitutions
Here I explain the best ingredients for my eggs Benedict casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggs – I tested this recipe using large eggs, so you can use one more or less if yours are bigger or smaller. You can also lighten it up by replacing some or all of the whole eggs with egg whites. The ratio is 2 large eggs equals 3 large egg whites.
- Canadian Bacon – For that classic eggs Benedict flavor. But who’s to say you can’t venture out with other breakfast meats? Try Regular baked bacon, ham steak, salmon lox, or thin slices of sirloin steak if you want something different.
- Cheddar Cheese – I think this pairs best with this eggs Benedict casserole, but you can also use Gruyere, mozzarella, or Swiss.
- Secret Veggie Base – A layer of roasted cauliflower at the bottom adds bulk without overpowering the flavor. Feel free to swap or add other cooked veggies, like roasted rutabaga, potatoes, sweet potatoes, turnips, spinach, sauteed cabbage, or even broccoli. My favorite in the spring is asparagus, which turns out a lot like my asparagus casserole!
- Hollandaise Sauce – The topping that makes this truly eggs Benedict! My homemade blender hollandaise only takes about 3 minutes to make. And it’s worth it.
- Fresh Chives – For fresh flavor and color at the end. Fresh parsley, thyme, or green onions work, too.
- Olive Oil, Sea Salt, & Black Pepper
How To Make Eggs Benedict Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the cauliflower. Toss the florets with olive oil, salt, and pepper, spread it out on a baking sheet, and roast until golden brown and a little caramelized.
- Whisk the eggs. Meanwhile, whisk the eggs in a large bowl.
- Assemble. Spread the roasted cauliflower in a large baking dish. Pour the egg mixture on top, then sprinkle with cheddar and Canadian bacon.
- Bake the eggs Benedict casserole. It’s done when the eggs are set, and the cheese is melted and lightly golden.
- Make the hollandaise sauce recipe. I usually do this while the casserole is in the oven, so that it’s fresh and ready to go.
- Enjoy! Drizzle with hollandaise and sprinkle with chives before serving.
My Recipe Tips
- Cut the cauliflower florets fairly small. I do this for several reasons. It makes them roast faster, creates more of those irresistible caramelized edges, and creates a better, more uniform texture in this eggs Benedict casserole. Speaking of those edges…
- Don’t rush roasting the cauliflower. That golden color and caramelization is not only for flavor! Roasting for long enough also prevents the veggies from releasing liquid into your dish and making it watery.
- Feel free to season your eggs. Sometimes I whisk in a little onion powder, garlic powder, paprika, or black pepper. I don’t recommend adding salt, because there’s enough from the salted cauliflower, cheese, and Canadian bacon.
- Want fluffier eggs? Bringing them to room temperature can help, or you can add 1/4 cup of milk of your choice when whisking.
- This eggs Benedict casserole is fairly thin, which helps it bake fast. The thickness and timing is based on this baking dish I use. If you want it taller (thicker), I recommend using this size baking dish, but the timing can vary.
- Be careful not to bake too long. Doing so can dry out the eggs.
- Make the hollandaise sauce fresh, and keep it lukewarm. I often use my kids’ preheated lunch thermos like this to keep it warm. If you let it cool it’ll start to solidify, and the texture can change (scramble the eggs in it) if you reheat it.
Eggs Benedict Casserole
My eggs Benedict casserole has all the cozy flavor of the classic brunch dish, but with a secret veggie added. So easy and great for a crowd!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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In a large bowl, toss together the cauliflower, olive oil, salt, and pepper.
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Arrange the cauliflower in a single layer on a large baking sheet. Roast for 25-30 minutes, until golden brown. When the cauliflower is done, leave the oven on at 400 degrees F (204 degrees C).
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Meanwhile, in a large bowl, whisk the eggs.
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Arrange the cauliflower at the bottom of a 9×13 baking dish.
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Pour the eggs over the cauliflower. Sprinkle 1 cup cheddar over the eggs. Top with Canadian bacon, then remaining cheddar.
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Bake the casserole for 18-20 minutes, until cheese is melted and eggs are cooked through.
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Let the casserole cool for 10 minutes. Drizzle with hollandaise and sprinkle with chopped chives.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of casserole
- Tips: Check out my recipe tips above to help you get the best flavor and texture.
- Storage & meal prep: I don’t recommend making the hollandaise sauce ahead, but you can keep the leftover casserole in an airtight container in the refrigerator for 3-4 days.
- Meal prep: See my meal prep options below for easy ways to prep, store, freeze, and reheat this eggs Benedict breakfast casserole, so it’s ready whenever you need it.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Eggs Benedict Casserole
Make Ahead Options
- Store in the fridge: Assemble the eggs Benedict breakfast casserole ahead of time (without baking), cover tightly, and refrigerate for up to 3 days. When you’re ready to bake, I like to let it sit at room temperature for 15-20 minutes so it cooks more evenly.
- Freeze before baking: You can also assemble it and freeze it unbaked. Wrap it tightly with plastic wrap and an extra layer of aluminum foil, then place in the freezer for up to 3 months.
- Freeze after baking: I prefer freezing it before baking for the best texture, but freezing after baking works too. This is great if you want to freeze individual portions for easy breakfasts. Wrap pieces in plastic wrap and store them in a zip-top bag for up to 3 months.
- How to reheat: If frozen, let it thaw first. Bake eggs Benedict casserole as directed in the recipe. If it’s already cooked, warm the whole thing in a 350 degrees F oven for about 20-30 minutes, or heat individual slices for about 5-10 minutes. The oven works best, but you can microwave pieces until just heated through.
- Prep hollandise sauce: If you can, I recommend making the hollandaise right before serving. It only takes about 3 minutes and tastes best freshly made, but my hollandaise sauce recipe also includes instructions if you want to make it ahead.
More Baked Egg Recipes
If you enjoyed this eggs Benedict breakfast casserole, here are a few more baked egg recipes I love making for easy breakfasts and brunch:
45 Comments
Ann Ohr
1Made this for my Mother’s Day treat and it was over the top Fabulous!!!!! Hubby said don’t change a thing, not one single thing. NO aftertaste from the cauliflower either!
Lisa
1YUM! Made this this morning. Yes, it took a bit of time, all because of prepping the fresh cauliflower- next time, I will buy riced cauliflower. I combined Monterey Jack cheese with the cheddar, and it’s an amazing tasty combination. And.. I was stuck using béarnaise sauce because my local store didn’t have hollandaise sauce- it turned out equally good. I agree with another poster, this can easily be served without the sauce and still taste equally good. Thanks for an easy recipe, will make again.
Rachel
1Super delicious! I roast a whole cauliflower and then make two batches in 8×8 pans since there are only two of us.
Av
1Love eggs benedict. This is a brilliant recipe!
Kathleen and Don
0What a marvelous Christmas eve and Christmas morning brunch item, even for vegetarians! We didn’t have any Canadian bacon, which we love, but we did have bacon-flavored tempeh, so we crumbled that in place of the Canadian bacon…oh, so good!
Wholesome Yum D
0I’m thrilled you both enjoyed it, Kathleen and Don! Love the idea of using bacon-flavored tempeh, such a great vegetarian twist. So glad it worked out for your holiday brunch!
Leah M
0This may sound like a dumb question, but since this sauce uses raw eggs how is it safe to eat?
Maya | Wholesome Yum
0Hi Leah, This is how hollandaise sauce is made, so make sure your eggs are very fresh. You can also use pasteurized eggs if you’re concerned about it.
Karla
0Watching my cholesterol. Can I use an egg substitute in this recipe?
Maya | Wholesome Yum
0Hi Karla, Yes, that will work just fine.
Lindsey H
0Brilliant! My whole family loved this and it’s so easy to make. Adding this to my go-to weekend breakfast rotation!
Kristen
0This casserole was great for breakfast, made it so easy to grab a piece in the morning.
Mel
0This was such a fun and yummy breakfast to make! My whole family loved it!
Carol L
0I agree with another post that those commenting ask to give the amount of cauliflower in cups rather than heads. My stores have heads of cauliflower that are so very different in size of heads from about 4” in diameter to over 7”. Thats a whole heck of a lot of difference.
Wholesome Yum D
0Hi Carol, A medium head is about 5 cups of florets.
Ofelia
0Hi, can I use frozen cauliflower rice for this recipe?
Wholesome Yum D
0Hi Ofelia, You could use frozen, but it will probably produce a lot of water at the bottom of the baking dish after it thaws.
Nannyberry
0I have ham and was wondering if anyone tried that? I going to give it a whirl.
Wholesome Yum D
0Hi, Ham would work in this recipe.
Linda
0This recipe looks delicious! I’d love to figure out how to make it in a smaller batch (maybe 9×9 pan) since I am only cooking for 2. One day of leftovers is fine, but a 9×13 pan is too much for a dish I cannot freeze. I love all your recipes I have tried.
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0QUESTION: Does the Nutrition count include the Hollandaise sauce?
Wholesome Yum D
0Hi, Yes, it does.
Karmen
0Can this recipe be assembled the night before & baked in the morning?
This sounds delicious! We are an Eggs Benedict loving family. Can wait to try!
Wholesome Yum D
0Hi Karmen, Yes, that would work.
Irena
0Fantastic casserole! I used roasted cabbage instead the cauliflower and it tasted exactly like potatoes. I increased the oven time by 15 min in the end. My husbands favorite. Thank you ?
Pål Brage Gundersen
0Is this recipe keto?
Wholesome Yum D
0Hi Pål, Yes, this recipe is keto.
Sharon
0Can you use frozen Cauliflower instead of fresh?
Wholesome Yum D
0Hi Sharon, You could use frozen, but it will probably produce a lot of water at the bottom of the baking dish after it thaws.
Sandra
0Genius recipe! This is a game changer for me. Keto Eggs Benedict… overnight!
Stephanie W
0Best breakfast ever!!! I will be making this a lot. It was time consuming to make but worth the effort. This breakfast doesn’t even need the sauce. I did use a lot less cheese and probably 1/4 cup of the sauce and it was perfect. The cauliflower is what makes this dish. It adds bulk and you feel like you are eating bites of potato.
Cherie Welsh
0Can it be frozen? If not how long is it safe to store in refrigerator? Thanks
Wholesome Yum M
0Hi Cherie, This casserole does not freeze well, I don’t recommend freezing it. It will be best in the fridge for 2-3 days.
Swathi
0Eggs benedict casserole looks delicious perfect week day meal.
Ann
0If you like eggs Benedict, you will love this easy to make casserole form.
Kristyn
0Cheesy goodness!! Casserole’s are my favorite weekend recipe. When we have lazier days & can sit & enjoy our meals a little longer.
Natalie
0Great idea about adding veggies!! This has great flavor & it’s a delicious way to start the day!
Glenda
0What a great family dish! We love it! Thanks for sharing your recipe.
Dannii
0What a great twist on eggs benedict.
Erin C
0I found some “keto sandwich thins” bread and used at the bottom instead of cauliflower, and since my kiddo can’t have gluten I used GF waffles on the bottom of her half…. WOAH! Beyond yummy!!!! Thanks for the recipe!
Wholesome Yum D
0That sounds amazing, Erin! I love how you made it work for everyone, especially the gluten-free swap for your kiddo. So glad your family enjoyed the casserole!
Katherine
0SO genius to use cauliflower instead of English muffins to make it keto! Yum!
Lauren
0I never would have thought to make an eggs Benedict casserole, but it’s outstanding!
Claudia Lamascolo
0This is brilliant and We’ve made this twice now and it’s my sons favorite breakfast and so easy thanks!
Amy L Huntley
0I would make this for dinner as well as breakfast. It was so filling and the flavor was perfect! My kids even tried it and absolutely loved it! Making this recipe again soon!