Make-Ahead Eggs Benedict Casserole for the Ultimate Easter Brunch

Hosting Easter brunch? This Eggs Benedict Casserole is the ultimate make-ahead recipe that combines all the flavors of the classic dish—perfectly poached eggs, Canadian bacon, English muffins, and creamy hollandaise—into a crowd-pleasing, oven-baked dish.

Made with our pasture-raised eggs, this casserole is rich, hearty, and full of that farm-fresh flavor we know you love. Best part? You prep it the night before, so Easter morning is as easy as pop-in-the-oven, pour-the-coffee, and relax with family.

Ingredients

For the Casserole:

• 8 Chino Valley Ranchers Pasture Raised Eggs

• 2 cups milk

• 3 green onions, chopped

• 1 tsp onion powder

• 1 tsp sea salt

• ¾ lb Canadian bacon, diced

• 6 English muffins, diced

For the Hollandaise Sauce:

• ¾ cup milk

• 1 (0.9 oz) packet Hollandaise sauce mix

• ¼ cup unsalted butter

Instructions:

1. Prep the Base
Grease a 9x13-inch baking dish and set it aside. In a large mixing bowl, whisk together the eggs, milk, green onion, onion powder, and sea salt.

2. Assemble the Casserole
Add the diced Canadian bacon and English muffin pieces into the baking dish. Pour the egg mixture evenly over the top, gently pressing the bread down into the liquid so it’s fully soaked. Cover the dish with foil and refrigerate overnight.

3. Bake the Next Day
The next morning, preheat your oven to 375°F. Bake the casserole with the foil on for 35 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the eggs are set and the top is golden.

4. Make the Hollandaise
While the casserole is cooling slightly, prepare the sauce. In a small saucepan, whisk together the milk and Hollandaise mix over medium heat. Add the butter and stir constantly as it comes to a gentle boil. Let it bubble for about 1 minute, until thickened.

5. Serve & Enjoy!
Cut the casserole into slices and serve with a generous drizzle of warm hollandaise sauce. Garnish with chopped green onion and a sprinkle of paprika for a pop of color and flavor.

Pro Tip:

You can also double the hollandaise if your crew loves extra sauce (because, who doesn’t?). Pair this dish with a fresh fruit salad, roasted asparagus, and mimosas for the perfect Easter spread.

Our pasture-raised eggs come from hens that roam freely, pecking at grass, bugs, and enjoying sunshine—which results in vibrant yolks and incredible flavor. When you’re making something as egg-forward as this dish, quality matters.

If you try this casserole, tag us on Instagram @chinovalleyranchers—we’d love to see your brunch tables and Easter feasts!

Also try: DIY: How to Make a Spring-Inspired Egg Holder Using a Chino Valley Ranchers Egg Carton