This make-ahead Eggs Benedict Casserole is a cheater version of classic Eggs Benedict, with English muffins that soak in an egg mixture overnight and an easy Hollandaise sauce prepared in the blender. Incredibly delicious and perfect for busy weekends.
Easy Overnight Eggs Benedict Casserole Recipe
Whenever I go out to breakfast, whether it be locally or while traveling, I scour the menu for Eggs Benedict. If it’s not offered, I sob. And then I move on, maybe find a scrambled egg burrito or take a stab at the pancakes. But always looking for the Eggs Benedict first.
Occasionally I’ll make Eggs Benedict at home, but you have to be somewhat on your A game to make it perfectly. It requires warm, crispy Canadian bacon, hot buttered toasted English muffins, poached eggs, and a creamy, warm Hollandaise sauce – basically all at the same time.
So when my sister served this cheater Eggs Benedict Casserole for a family brunch several years ago, I was so excited. No, it’s not your traditional Eggs Benedict and nothing can replace that. But it’s got essentially the same ingredients and flavors and it’s so much easier, since it can prepared the night before. Even the sauce is simplified, without the need for a double-boiler. It’s another family favorite.
Here’s what you need to make this Eggs Benedict casserole recipe.
(Scroll below to the printable recipe card for details and measurements.)
For the Casserole
- Canadian bacon – Diced up into pieces. If you can’t find Canadian bacon, a diced up ham steak works great in a pinch.
- English muffins – English muffins are split in half and then cut into pieces.
- Eggs – You’ll need 8 large eggs, which makes this breakfast casserole thick and filling.
- Milk – Whole milk is my preference for taste and creaminess. 2% is fine, but I wouldn’t go below that.
- Seasonings – Onion powder, garlic powder, and paprika season the casserole.
- Chives – Fresh chopped chives for garnish and a nice pop of color.
For the Hollandaise Sauce
- Egg yolks – Just the yolks.
- Heavy cream – Makes it rich and creamy.
- Lemon juice and Dijon mustard – These both add flavor and a little tang. If you hate mustard, just omit it.
- Seasonings – A pinch of salt and cayenne pepper
- Melted butter – I use unsalted so I can control the saltiness of the sauce.
Make it Vegetarian
How to Make Eggs Benedict Casserole
This breakfast casserole comes together in just a few simple steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Layer the Canadian bacon and English muffin pieces. Sprinkle half of the Canadian bacon pieces into the bottom of a greased 9×13 dish in an even layer, followed by the English muffin pieces, and topping with the remaining Canadian bacon pieces.
- Make the egg custard. Whisk together the eggs, milk, onion powder, garlic powder, and paprika.
- Pour custard evenly over English muffin pieces. Slowly pour evenly over the top of the English muffins, then press down gently so the bread is submerged in the liquid.
- Cover and chill. Cover with foil and refrigerate overnight or for at least 5 hours. Remove from the refrigerator 30 minutes before baking.
- Bake. Keep the foil on and bake at 375F for 35 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
- Make the hollandaise sauce. In a blender, add the egg yolks, cream, lemon juice, mustard, and a pinch of salt and cayenne; blend for about 10 seconds. With the blender still running, slowly drizzle in the melted butter until fully incorporated and thickened. Transfer to a gravy boat and warm it up slightly in the microwave – but do not allow it to boil.
- Serve. Cut portions of the casserole and serve with some of the sauce and garnish with chopped chives.
Tip! Toast the English Muffins first
Video: Eggs Benedict Breakfast Casserole
As with most casseroles that include meat and eggs, this is a hearty and filling dish on its own. To round out the meal, you can serve portions with roasted asparagus or oven roasted potatoes. Or a light fruit salad provides a nice balance. And don’t forget the mimosas to wash it all down!
- Make ahead. You can prep, cover, and chill the unbaked casserole 5 hours in advance or overnight. English muffins are a fairly dense bread, so I wouldn’t go below 5 hours or they won’t have enough time to absorb the liquid. Prep it in the morning and have breakfast for dinner!
- Storing leftovers. Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Freeze baked casserole for later. Bake in a freezer-safe pan and cool completely. Wrap well in plastic wrap and again in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 350F for about 30 minutes until warmed through.
More Breakfast Casserole Recipes:
- Hash Brown Egg Casserole
- Breakfast Enchiladas
- Sheet Pan Pancakes
- Chile Relleno Casserole
- Breakfast Tater Tot Casserole
- French Toast Casserole
- Croissant Bread Pudding
Eggs Benedict Casserole
For the Casserole
- 12 ounces Canadian bacon , roughly diced
- 6 whole English muffins
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- fresh chopped chives , for garnish
Easy Hollandaise Sauce
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- pinch cayenne pepper
- pinch salt
- 1/2 cup unsalted butter , melted
- Coat a 9×13 pan with nonstick cooking spray. Chop up the Canadian bacon into pieces.
- Split the English muffins and cut into 1-inch pieces.
- Sprinkle half of the Canadian bacon pieces into the bottom of the baking dish in an even layer, followed by the English muffin pieces, and topping with the remaining Canadian bacon pieces.
- In a large mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, and paprika. Slowly pour evenly over the top of the English muffins. Press down gently with a wooden spoon or your hands to coat.
- Cover with foil and refrigerate for at least 5 hours, or overnight. Remove from the refrigerator 30 minutes before baking.
- Preheat oven to 375 degrees F. Keep the foil on and bake for 35 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
- Just before it’s done cooking, make the hollandaise. In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds. With the blender still running, slowly drizzle in the melted butter until fully incorporated and thickened (but pourable.) Transfer the sauce to a gravy boat (or small ceramic creamer with a spout) and warm it up slightly in the microwave – but do not allow it to boil!
- Cut portions of the casserole and serve with some of the sauce and garnish with chopped chives. TIP! If you want to take the taste and texture of the casserole up another level and you have the time, toast the English muffin pieces before adding them to the casserole.