Eggs benedict made easy!! An Eggs Benedict Casserole is an overnight casserole with the flavors of eggs benedict that is served with an easy blender hollandaise sauce poured over the top.
Looking for more overnight breakfast casseroles? Try this Breakfast Casserole with Ham and Cheese, Overnight French Toast Casserole, or Creme Brulee French Toast.
This Eggs Benedict Casserole is one of my favorite breakfast casseroles. I adore eggs benedict, but this is so much easier!!
You have a simple casserole made up of English muffins and Canadian bacon, doused with a mixture of milk and eggs. Refrigerate that overnight, then all you have to do is cook it up in the morning.
Then you make a simple blender hollandaise to pour over the top. If you have ever been intimidated by making hollandaise at home, this method is for you. It’s so easy, delicious, and basically fail proof.
And I love the idea of having this casserole for Christmas morning breakfast. After my husband and I got married, we started our own tradition of having German Scones on Christmas morning. They are his favorite, but I usually only make them once or twice a year – Christmas morning being one of those days. It’s a tradition that will keep on with us, (my husband would kill me if I didn’t make them), but this year, I’m thinking this Eggs Benedict Casserole also needs to happen on Christmas morning!
Ingredients
- English Muffins: This is the base of your casserole.
- Canadian Bacon: You can also sub in ham or bacon, but Canadian bacon is my favorite.
- Eggs: You’ll need eggs for the casserole, then egg yolks for the hollandaise sauce.
- Milk: I like to use at least 2% milk, but whole would be best.
- Mustard: The Dijon mustard goes in the sauce. I think it adds a ton of flavor. If you aren’t a mustard fan, feel free to leave this out.
- Lemon Juice: You need the acidity for the sauce. Use fresh lemon juice, not bottled.
- Hot Sauce: Just a dash of hot sauce brings in lots of flavor.
- Butter: You want to make sure the butter is hot when you incorporate it into the sauce so that it not only cooks the yolks, but makes the sauce creamy and smooth.
How to Make Eggs Benedict Casserole
Make the casserole: Add the cubed English muffins and Canadian bacon to a baking dish. Whisk together the eggs and milk and pour this over the muffins and bacon. Cover and refrigerate overnight.
Bake the casserole: When you are ready to make the casserole, remove it from the oven and bake it at 350ºF.
Make the hollandaise: Pulse the egg yolks, Dijon, and hot sauce in a blender. With the blender on, stream in the hot butter. Continue to blend until the sauce is thick.
Serve: Serve the baked casserole with some of the hollandaise over each slice.
More Favorite Breakfast Recipes
Dutch Baby (German Pancake)
French Toast Sticks
Stuffed French Toast
Migas Recipe
Quiche Lorraine
Shakshuka (Eggs in Purgatory)
Breakfast Pizza
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Eggs Benedict Casserole
Ingredients
Casserole
- 6 whole English muffins
- 6 oz Canadian-style bacon chopped
- 6 eggs
- 1 1/2 cups milk
- salt and pepper
Hollandaise Sauce
- 3 egg yolks
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- dash of hot sauce
- 1/2 cup butter melted and very hot
Instructions
- Spray an 8-inch baking dish with nonstick cooking spray. Cut the English muffins into 1-inch cubes. Place half of the cubes in the prepared baking dish, then sprinkle with half of the Canadian bacon. Top with the remaining English muffin cubes and then the remaining Canadian bacon.
- Whisk together the eggs and the milk. Season with salt and pepper. Pour the egg mixture evenly over the top of the bread. Use your hands to press down the bread to make sure that it has all been soaked with the mixture. Cover and refrigerate for several hours, preferably overnight.
- Preheat the oven to 350ºF. Remove the casserole from the refrigerator and let it sit on the counter while the oven comes up to temperature. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean, 50-60 minutes.
- When the casserole is almost finished baking, prepare the hollandaise sauce. Place the egg yolks, Dijon, lemon juice and hot sauce in a blender. Blend for several seconds. Very slowly, stream the hot butter into the sauce, keeping the blender on the entire time. Blend until the sauce is thick.
- Serve the casserole warm with the hollandaise poured over the top.
Erin @ The Spiffy Cookie says
Eggs benedict is one of my favorite breakfasts. What a fabulous idea to make it an overnight dish, making your life easier in the morning.
Christine says
I love that you started the tradition-breakfast on any holiday is a bit of work, but when you get to sit around a good plate of food and a cup of coffee (or tea) for an hour or so…it’s the best way to start a day;) And this looks amazing-eggs benedict for a crowd is always difficult…think you’ve got the perfect solution!
Joshua Rief says
Deborah, these photographs are incredible! I mean, you always do good work, but, wow, the light just infuses these! Possibly making this in the morning. 🙂
Nutmeg Nanny says
WOW this looks damn tasty! I will be more than happy to make this our new christmas morning tradition…well that is if my husband will deliver it to my bed 😉
Annalise says
Brilliant idea! Love it!
Donna says
My favorite egg dish – now in strata form ~ BRILLIANT!
Tieghan says
Wow! This is perfect for Christmas morning! Great idea!
Chels R. says
Oh my word Deborah! This is a genius breakfast idea! I love eggs Benedict but it is so much work! I’m going to have to make this on Christmas Eve, it just looks so amazing!
Joanne says
I can’t believe we both posted stratas today! Great minds. I love your eggs benedict spin!
Elizabeth says
What a great idea! I never make eggs benedict because it’s so time consuming and I’ve never figured out how to make more than one at a time. This solves all of that.
Georgia @ The Comfort of Cooking says
WOW. This looks so mouthwatering, Deborah! It would be all downhill after this breakfast. Nothing throughout the day would be even half as delicious! Great recipe!
ela@GrayApron says
I’ve only heard about egg Benedicts so far. Have to try! Thanks. 🙂 ela
Bev @ Bev Cooks says
Done and done and done and DUNNNNN.
Kathy says
Oh my word! This looks and sounds incredible! Adding this to my must make list!
Katrina @ Warm Vanilla Sugar says
Oh my goodness, this is gorgeous!
Colleen @ What's Baking in the Barbershop?! says
I love eggs benedict too – and this seems like such a great way to enjoy it! Love how easy it is.