Eggs Benedict Casserole is one of my favorite holiday breakfast casseroles!! Made with classic ingredients like English muffins, eggs, Canadian bacon and of course a delicious Hollandaise sauce. Make this the night before and enjoy the next morning.
Breakfast casseroles are perfect to serve a crowd for breakfast, lunch and dinner. Check out a few of my other favorites: Farmers Breakfast Casserole, Western Breakfast Casserole, and French Toast Casserole.
OVERNIGHT EGGS BENEDICT CASSEROLE
This is a great overnight casserole for any occasion. I love making it for Christmas and Easter morning.
INGREDIENTS YOU WILL NEED
English Muffins – I used original for this recipe but you could also use whole wheat.
Eggs – Make sure to use pasteurized eggs, especially for the Hollandaise sauce.
Canadian Bacon – Classic ingredient for eggs benedict.
Milk
Dry Mustard
Salt, Pepper
Lemon juice
Butter
Chives – Optional for topping
HOW TO MAKE EGGS BENEDICT CASSEROLE
- Start by cutting the English muffins and Canadian bacon into small pieces. Mix them together and spread them into a 11 x 7 casserole dish sprayed with non-stick spray.
- In a large bowl, whisk together eggs, milk, dry mustard, salt and pepper. Pour over the English Muffins and bacon. Cover and place in refrigerator for 8 hours. (Overnight)
- When you are ready to bake, preheat the oven to 375 degrees F.
- Cover the casserole with foil and bake for 30 minutes.
- Remove foil and bake for another 30 minutes.
HOW TO MAKE EASY HOLLANDAISE SAUCE
- Place the pasteurized egg yolks in a blender with water, lemon juice and salt. Blend until smooth.
- Melt butter in a saucepan until completely melted. Put the blender on high setting and pour the hot butter through the small hole in blender lid. Blend until thickened.
TIPS FOR THE BEST EGGS BENEDICT CASSEROLE
- Canadian Bacon or Ham? I love Canadian Bacon for this but Ham is a great alternative. It’s the perfect dish for using leftover ham!
- Does it have to sit for 8 hours? I typically make this before bed and then bake in the morning or for lunch. If you are short on time, I would recommend letting it chill for at least 1 hour.
- Leftovers – If you have leftovers, store in the refrigerator and the reheat in the oven for 10 minutes.
MORE DELICIOUS BREAKFAST RECIPES
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Eggs Benedict Casserole
Ingredients
- 1 12 oz package English muffins
- 7 eggs
- 1 6 oz package Canadian Bacon
- 2 1/2 cups milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Hollandaise Sauce
- 3 pasteurized egg yolks
- 1 tablespoon lemon juice
- 2 tablespoons water
- 3/4 cup butter
- 1/4 teaspoon salt
- 1 tablespoon chopped chives, optional
Instructions
- Cut English muffins and Canadian bacon into small pieces. Spray 11x7 -in baking dish with non-stick cooking spray. Combine the bacon and muffins and place in the baking dish.
- In a large bowl, whisk together eggs, milk, dry mustard, salt and pepper.
- Pour over the muffin/bacon mixture. Cover the baking dish and place in refrigerator for at least 8 hours.
- When ready to bake, preheat oven to 375 degrees F. Bake, covered with foil, for 30 minutes. Remove foil and bake uncovered 30 more minutes.
Hollandaise Sauce
- Place egg yolks, water, lemon juice and salt in a blender. Blend until smooth.
- Meld butter in a saucepan. Place the blender on high and slowly add hot butter through the small opening in blender lid. Blend until thickened.
- Serve slice of casserole drizzled with Hollandaise sauce.
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