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Eggs Benedict Casserole 1

Eggs Benedict Casserole

This make-ahead Eggs Benedict Casserole transforms the classic brunch dish into a stress-free overnight bake that serves a crowd. It captures all the beloved flavors—creamy hollandaise, savory Canadian bacon, and perfectly cooked eggs—in a convenient format perfect for holiday gatherings or weekend brunches.
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Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 8 hours
Total Time 9 hours 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 servings
Calories 285 kcal

Equipment

  • 9x13-inch Baking Dish
  • Whisk
  • Blender
  • Mixing Bowl

Ingredients
  

For the casserole base:

  • 6 English muffins cut into 1-inch cubes
  • 12 ounces Canadian bacon chopped
  • 8 large eggs free-range preferred
  • 2 cups whole milk
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh chives chopped, plus more for garnish

For the hollandaise sauce:

  • 4 large egg yolks
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup unsalted butter melted
  • pinch cayenne pepper
  • salt to taste

Instructions
 

  • Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  • Spread half of the English muffin cubes in an even layer across the bottom of the prepared baking dish. Sprinkle half of the chopped Canadian bacon over the English muffins. Repeat with remaining muffins and Canadian bacon.
  • In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper until well combined.
  • Pour the egg mixture evenly over the layered English muffins and Canadian bacon. Press down gently with a spatula to ensure all bread pieces are soaking in the egg mixture. Sprinkle the chopped chives on top.
  • Cover the baking dish with plastic wrap and refrigerate for at least 8 hours or overnight.
  • When ready to cook, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes while the oven heats.
  • Bake uncovered for 45-50 minutes, or until the center is set and the top is golden brown. Insert a knife into the center—it should come out clean when the casserole is done.
  • While the casserole is baking, prepare the hollandaise sauce. In a blender, combine the egg yolks and lemon juice. Blend for about 30 seconds until the mixture lightens in color.
  • With the blender running on low speed, slowly drizzle in the hot melted butter until the sauce thickens. Add a pinch of cayenne pepper and salt to taste. Keep warm until ready to serve.
  • Once the casserole is baked, let it rest for 5 minutes. Drizzle with warm hollandaise sauce and sprinkle with additional fresh chives. Cut into squares and serve immediately while still hot.

Notes

For a lighter version, try whole wheat English muffins, turkey bacon instead of Canadian bacon, or use almond milk with a mix of whole eggs and egg whites.
The casserole can be refrigerated for up to 24 hours before baking.
If your hollandaise sauce breaks, place 1 tablespoon of hot water in a clean bowl and slowly whisk in the broken sauce, drop by drop, until it comes back together.
Feel free to add sautéed vegetables like spinach, bell peppers, or asparagus between the layers for extra nutrition.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 15gFat: 17gSaturated Fat: 9gCholesterol: 235mgSodium: 620mgFiber: 1gSugar: 3g
Keyword Eggs Benedict, Breakfast Casserole, Overnight Breakfast, Make-Ahead Breakfast, Brunch Recipe
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