This Eggs Benedict Casserole recipe is an easy overnight breakfast. English muffins are layered with Canadian bacon, then topped with an egg mixture before you bake then slathered in homemade hollandaise the next morning.
Eggs Benedict has to be one of my all time favorite breakfasts. If I’m out for breakfast and eggs Benedict is on the menu I will almost always order it for breakfast. This eggs Benedict casserole gives you all the delicious flavors of infamous breakfast dish without the need to poach eggs and assemble everything in the morning.
Ingredients for Overnight Eggs Benedict Casserole
CASSEROLE
- Butter – used to grease the casserole dish so that nothing sticks.
- Canadian Bacon – cut into 1/4ths intead of stacking to make an open faced sandwich
- English muffins – buy your favorite from the store or make my favorite homemade version or even sourdough
- Eggs – holds the casserole together and is the substitute for poached eggs
- Milk – for the egg mixture
- Seasonings – garlic powder, onion powder, salt, pepper, and paprika
HOLLANDAISE
You can purchase store bought Hollandaise if you are intimidated by making your own, BUT if you have a blender it is SOO easy to make your own!
- Egg Yolks – this is the base of any hollandaise sauce
- Lemon Juice – gives a nice acid base to your suace
- Dijon – adds a tange
- Butter – I really prefer to use a good quality European butter if I can
- Salt – for extra flavor
How to Make Overnight Eggs Benedict Casserole
CASSEROLE
- Grease a 9×13 baking dish with butter
- Split English muffins and cut into quarters. Quarter Canadian bacon. Arrange English muffins into baking dish and then add Canadian bacon in with the English muffins.
- In a medium bowl whisk together eggs, milk, and seasonings.
- Pour egg mixture over English muffins and Canadian bacon.
- Cover casserole dish with plastic wrap and place into fridge. Let sit overnight (at least 6 hours).
- Preheat oven to 375.
- Cover casserole dish with tin foil and bake for 30 minutes. Remove foil and bake an additional 25-30 minutes or until the eggs have set.
- Remove casserole from oven and let sit for 10 minutes.
- Serve with hollandaise sauce.
How to Make Homemade Hollandaise Sauce
There are two different methods that I use to make homemade hollandaise sauce! Both come together very quickly and are so much easier than you think! I really encourage you to give the homemade hollandaise sauce a try.
BLENDER METHOD
- Melt butter.
- In a blender add egg yolks, lemon juice, dijon mustard, and salt. Blend until combined.
- With the blender running slowly pour in HOT melted butter in a slow stream until the mixture is emulsified.
- Serve the hollandaise sauce while warm.
STOVE TOP METHOD
- Place egg yolks and salt to a small sauce pan. Cook over low, whisking constantly, until the eggs have slightly thickened, about 3-5 minutes.
- Cut butter into 1 tbsp sized pieces and add into egg mixture a few tablespoons at a time. Whisking until melted. Repeat until all butter has been used.
- Remove from heat and add in lemon juice and dijon mustard.
- Serve while warm.
- NOTE: If the hollandaise separates while sitting, just take your whisk and vigorously whisk the mixture to reemulsify.
Share Your Experience
I would love to hear about your experience making and enjoying my Overnight Eggs Benedict Casserole! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Overnight Eggs Benedict Casserole
This Eggs Benedict Casserole recipe is an easy overnight breakfast. English muffins are layered with Canadian bacon, then topped with an egg mixture before you bake then slathered in homemade hollandaise the next morning.
Ingredients
CASSEROLE
- Butter for greasing casserole dish
- 12 oz Canadian bacon
- 8 English muffins
- 8 eggs
- 2 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
HOLLANDAISE
- 6 egg yolks
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1 cup unsalted butter I prefer to use European butter
Instructions
CASSEROLE
- Grease a 9×13 baking dish with butter
- Split English muffins and cut into quarters. Quarter Canadian bacon.
- Arrange English muffins into baking dish and then add Canadian bacon in with the English muffins.
- In a medium bowl whisk together eggs, milk, and seasonings.
- Pour egg mixture over English muffins and Canadian bacon.
- Cover casserole dish with plastic wrap and place into fridge. Let sit overnight (at least 6 hours).
- Preheat oven to 375.
- Cover casserole dish with tin foil and bake for 30 minutes.
- Remove foil and bake an additional 25-30 minutes or until the eggs have set.
- Remove casserole from oven and let sit for 10 minutes.
- Serve with hollandaise sauce.
HOLLANDAISE
BLENDER METHOD
- Melt butter.
- In a blender add egg yolks, lemon juice, dijon mustard, and salt. Blend until combined.
- With the blender running slowly pour in HOT melted butter in a slow stream until the mixture is emulsified.
- Serve the hollandaise sauce while warm.
STOVE TOP METHOD
- Place egg yolks and salt to a small sauce pan. Cook over low, whisking constantly, until the eggs have slightly thickened, about 3-5 minutes.
- Cut butter into 1 tbsp sized pieces and add into egg mixture a few tablespoons at a time. Whisking until melted. Repeat until all butter has been used.
- Remove from heat and add in lemon juice and dijon mustard.
- Serve while warm.
- NOTE: If the hollandaise separates while sitting, just take your whisk and vigorously whisk the mixture to reemulsify.
Nutrition
Calories: 736kcal | Carbohydrates: 42g | Protein: 31g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 532mg | Sodium: 1602mg | Potassium: 551mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1739IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 3mg
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