Baked Eggs Benedict Hash Brown Casserole

Who Doesn’t Love A Good Breakfast Casserole?

This Eggs Benedict Hash Brown Casserole combines savory Canadian bacon, tender potatoes, and a rich Hollandaise-style sauce for a comforting brunch centerpiece. You can assemble it the night before, then simply bake it in the morning—perfect for busy holiday breakfasts like Christmas or Easter. All you need to do before baking is add the eggs and a final topping, then pop it in the oven.

I love a good breakfast casserole, and this one is ideal for serving a crowd. It also makes a satisfying side dish alongside pork chops, grilled meats, or barbecue for an easy family dinner.

Shortcuts Are Delicious & Save You Time

I often use store-bought Hollandaise mix packets for this casserole because they deliver that classic flavor without the fuss. Using a packet along with a little milk and butter streamlines the process and keeps the recipe approachable—especially when you’re making a large dish for guests. If you prefer, you can make hollandaise from scratch, but the prepared mixes are a great shortcut that still tastes indulgent.

Shortcuts reduce hassle and make cooking feel more achievable. That confidence often encourages people to cook more at home, which is always a good thing.

Let’s Get Saucy

The sauce for this casserole is simple and deeply flavorful: cream of celery soup, heavy cream, and two Hollandaise mix packets whipped together create a silky coating for the hash browns. The sauce binds the potatoes and Canadian bacon, keeping the casserole moist and creamy as it bakes. Be sure to mix the sauce thoroughly with the potatoes so every bite is well seasoned.

Seasonings are listed in the recipe card below, but feel free to adjust salt, pepper, or spices to taste. Seasoning amounts are suggestions to help you get started.

Oh Canada!

Canadian bacon adds a salty, slightly smoky note that pairs beautifully with the creamy sauce and potatoes. You can usually find thinly sliced Canadian bacon in the deli section with other sliced meats. If you can’t find it, diced ham or cooked bacon both work well as substitutions.

This recipe is forgiving—use what you have on hand or what you prefer, and the casserole will still turn out delicious.

Yield: 8 Servings

Eggs Benedict Hash Brown Casserole Recipe

If you love Eggs Benedict, this breakfast casserole delivers those flavors in an easy, shareable dish: salty Canadian bacon, creamy Hollandaise-style sauce, and tender hash browns baked until bubbly and golden.

Ingredients

• 32 ounce frozen bag of diced hash brown potatoes (shredded works too)
• 1 medium yellow onion, very finely diced or shredded
• 1 six-ounce package of Canadian bacon slices
• 1 cup heavy cream
• 1 can cream of celery soup
• 4 tablespoons butter
• Approximately 15 Ritz crackers, crushed
• 2 eggs
• 1–2 teaspoons onion powder
• 1–2 teaspoons garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper, or to taste
• 2 teaspoons dried parsley
• 3 packets of Hollandaise sauce mix (divided)
• To prepare one Hollandaise packet: 1 cup milk + 1/4 cup butter (or follow packet directions)

Instructions

1. Preheat oven to 375°F (190°C). Spray a 9 x 12-inch casserole dish with nonstick spray and set aside.
2. In a large bowl, combine the frozen hash browns and the finely diced onion. Season with salt, black pepper, garlic powder, onion powder, and paprika. Toss to coat evenly.
3. Dice the Canadian bacon and add it to the potato and onion mixture.
4. In a separate bowl, whisk together the heavy cream, the can of cream of celery soup, and TWO packets of the Hollandaise sauce mix until smooth. Pour this sauce over the potato mixture and stir until well combined.
5. Whisk the two eggs, then fold them into the potato mixture until evenly incorporated.
6. Transfer the mixture to the prepared baking dish and spread it into an even layer. Place in the preheated oven and bake for 35 minutes, until bubbling and beginning to brown. Oven times may vary.
7. While the casserole bakes, melt 4 tablespoons of butter and toss with the crushed Ritz crackers and dried parsley. When the casserole has baked for 35 minutes, remove it carefully from the oven and sprinkle the cracker mixture evenly on top. Return to the oven and bake for an additional 15–20 minutes, or until the top is golden and crisp.
8. Prepare the third Hollandaise packet according to the package directions (using the milk and butter as instructed) and set aside for serving.
9. When the casserole is golden and bubbly, remove it from the oven and let it rest for about 10 minutes. Serve in scoops with a drizzle of the prepared Hollandaise-style sauce.

Tip: You can assemble the casserole ahead of time, cover, and refrigerate overnight. Bring to room temperature before baking for best results.

Serving suggestions: pair the casserole with a simple green salad or steamed asparagus for a brunch spread, or serve it alongside roasted vegetables for dinner. Leftovers store well in the refrigerator for up to 3 days—reheat gently in a 350°F oven until warmed through to keep the topping crisp. This adaptable casserole brings the flavor of Eggs Benedict to a crowd-pleasing dish with minimal effort.