Overnight Eggs Benedict Casserole
Overnight Eggs Benedict Casserole is the ideal dish for a holiday breakfast. Packed with savory Canadian bacon, rich eggs, and hearty English muffins, this recipe is finished with a luscious, creamy hollandaise sauce. It’s an indulgent and comforting way to start the day with family and friends. The best part? You can prep most of it the night before, making your morning stress-free and enjoyable.
Why You’ll Love Overnight Eggs Benedict Casserole
This casserole is incredibly simple to prepare, with the hollandaise sauce being the only component requiring a little extra attention (and some dedicated whisking). The process involves creating a quick, seasoned custard that’s poured over a base of English muffins and Canadian bacon. After a night of soaking in the fridge, the casserole is ready to bake to perfection the next morning.
The make-ahead nature of this recipe is a lifesaver, especially for early mornings. If you’ve never had traditional eggs Benedict, this casserole is a fantastic introduction. It allows you to serve multiple portions at once without sacrificing flavor or presentation. It’s so good, you might never go back to the classic individual preparation again.
This casserole is one of those rare dishes that’s so satisfying, you’ll find yourself making it time and again.
Ingredients for the Casserole
- Canadian bacon
- English muffins (cut into cubes)
- Eggs
- Seasonings: Onion powder, garlic powder, paprika, salt, and pepper
- Milk
- Fresh herbs: Chives or parsley for garnish
Ingredients for the Hollandaise Sauce
- Egg yolks
- Heavy cream
- Lemon juice
- Dijon mustard
- Unsalted butter
- Seasonings: Salt, sugar, and cayenne pepper
How to Make Overnight Eggs Benedict Casserole
- Prepare the Base: Grease a baking dish and layer half of the Canadian bacon on the bottom. Top with cubed English muffins, then sprinkle on the remaining Canadian bacon.
- Mix the Custard: In a bowl, whisk together eggs, onion powder, garlic powder, paprika, salt, and pepper. Stir in the milk until well combined.
- Assemble and Chill: Pour the custard mixture evenly over the casserole. Cover the dish with plastic wrap and refrigerate overnight to allow the flavors to meld and the custard to soak in.
- Bake the Casserole: The next morning, remove the casserole from the fridge and let it rest while preheating the oven to 375°F (190°C). Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the center is set.
- Make the Hollandaise Sauce: While the casserole bakes, prepare the sauce by whisking together egg yolks, heavy cream, lemon juice, and Dijon mustard over a double boiler. Slowly add melted butter while whisking constantly until the sauce thickens. Season with salt, sugar, and cayenne pepper to taste.
- Serve and Enjoy: Drizzle the warm hollandaise sauce over the baked casserole. Garnish with fresh chives or parsley, and serve immediately.
This Eggs Benedict Casserole is a deliciously indulgent breakfast that’s perfect for holidays, special occasions, or anytime you want to impress your loved ones with minimal morning effort. Enjoy!
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