This overnight eggs benedict casserole is super easy to make and loaded with flavor! With layers of English muffins and Canadian bacon, all topped with a zesty hollandaise sauce, breakfast doesn’t get better than this!
Making breakfast casserole-style is a great way to save time! You’ll have to try some of my other favorites! Tater tot, apple french toast, and chorizo egg casseroles are absolutely delicious!
Eggs Benedict Casserole With Hollandaise Sauce Recipe
I really, really love overnight breakfast recipes. You do all of the work the night before and cut right to the chase the next morning. Because let’s be honest, I am not a morning person. I want to eat breakfast while still in my pajamas. Straight from bed to the kitchen table. This recipe is perfect for any occasion when you want a great breakfast or brunch recipe but want to do most of the prep ahead of time.
Not only is this super easy to make, but trust me, it’s one of the absolute best breakfasts you can make! The foundation of the casserole is made with English muffins and Canadian bacon, but a few extra simple ingredients turn it into the ultimate crowd-pleaser. The eggs make it nice and creamy, almost like a quiche, and to top it all off we smother the whole thing in mouthwatering hollandaise sauce! Each bite is a blend of creamy, savory, and zesty! You’re not going to want to miss out on this one!
Eggs Benedict Ingredients
The way these simple ingredients come together to make a tasty breakfast is amazing! You’re going to be hooked! Measurements for each ingredient can be found below.
- Canadian Bacon: Tender and savory, Canadian bacon is the perfect addition to your casserole! You can also use thick deli cut ham or bacon.
- English Muffins: These are the foundation of your eggs benedict casserole! Tasty alone, but even better baked with eggs, bacon, and cream!
- Eggs: Used to bind and give structure to the casserole.
- Heavy Cream: Makes each bite smooth and tasty! You can also use half & half.
- Salt and Pepper: Add to taste!
Hollandaise Sauce
- Egg Yolks: Egg yolks bind with the butter to make your sauce rich and creamy.
- Heavy Cream: This will thicken up your sauce and make it smooth!
- Lemon Juice: You can use either fresh or bottled here, but I prefer fresh lemon juice for a brighter flavor!
- Dijon Mustard: A must for that classic zesty Hollandaise flavor!
- Butter: You can’t go wrong with a little melted butter! It adds tasty flavor and richness to the sauce.
Making Your Breakfast Casserole
You’re going to love how easy this eggs benedict casserole is to make. All it takes is a little bit of layering! It’s perfect for throwing together for the holidays!
- Prep Pan, Layer: Let’s start! First, lightly grease a 9×13 inch baking dish. Sprinkle half of the Canadian bacon (or ham) in the dish, then add the chopped english muffins, then top with remaining Canadian bacon.
- Whisk Wet Ingredients: In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour over the top of the english muffins and Canadian bacon. Cover and refrigerate overnight.
- Bake: Next, preheat your oven to 375 degrees. Bake (covered with foil) for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean (a few crumbs are okay but there shouldn’t be any wet/soggy crumbs on the knife).
- Prep Sauce: While casserole is baking, prepare the sauce. In top of a double boiler (or you can use a metal bowl over a pot of simmering water) whisk together the egg yolks, heavy cream, lemon juice, and mustard until blended. Continue to cook (whisking constantly) until mixture has thickened enough that it can coat the back of a spoon when dipped in. Reduce heat to low and slowly whisk in the melted butter. Drizzle over casserole, garnish with chopped parsley (if desired) and serve immediately.
Tips for Making Your Casserole
This eggs benedict casserole is so easy and delicious! Here are a few ways you can customize and upgrade this dish! You’re going to love it. It’s been a regular in the breakfast lineup at my house!
- Meat: Instead of Canadian bacon, feel free to use chopped ham, bacon, or even turkey or sausage! This is a perfect recipe for using up your Thanksgiving leftovers!
- Add Heat: You can make your hollandaise sauce a little spicy by adding ½ teaspoon of cayenne pepper! The heat is amazing with the zesty flavor of the sauce!
- Make it Dairy-Free: You can easily make this casserole dairy-free by swapping heavy cream for coconut cream or your favorite nut milk!
- Add More Flavor: You can customize your eggs benedict casserole by adding extra herbs and spices! Some of my favorites are nutmeg, Italian seasoning, and paprika!
Storing Leftover Casserole
I love having a slice of this eggs benedict casserole warmed up days after I’ve made it! It tastes just as good as when it’s made fresh!
- In the Refrigerator: Wrap your casserole with plastic wrap or store in an airtight container. It will last for 2-3 days.
- Reheating: Reheat your casserole in the oven at 350 degrees Fahrenheit until warmed through!
More Easy and Delicious Breakfasts
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Overnight Eggs Benedict Casserole
Ingredients
- 12 ounces Canadian bacon or thick deli cut ham- diced
- 6 homemade English muffins cut into one inch cubes or store bought
- 8 large eggs
- 2 cups milk heavy cream or half & half
- 1 teaspoon salt
- ½ teaspoon pepper
Sauce
- 4 large egg yolks
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- ½ cup butter melted
Instructions
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Lightly grease a 9×13 inch baking dish. Sprinkle half of the Canadian bacon (or ham) in the dish, then add the chopped English muffins, then top with remaining Canadian bacon.
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In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour over the top of the English muffins and Canadian bacon. Cover and refrigerate overnight.
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Preheat oven to 375 degrees. Bake (covered with foil) for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean (a few crumbs are okay but there shouldn't be any wet/soggy crumbs on the knife).
-
While casserole is baking, prepare the sauce. On top of a double boiler (or you can use a metal bowl over a pot of simmering water) whisk together the egg yolks, heavy cream, lemon juice, and mustard until blended. Continue to cook (whisking constantly) until the mixture has thickened enough that it can coat the back of a spoon when dipped in. Reduce heat to low and slowly whisk in the melted butter. Drizzle over casserole, garnish with chopped parsley (if desired), and serve immediately.
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