Go Back
–+ servings
Print Recipe
5 from 1 vote

Overnight Eggs Benedict Casserole

This overnight eggs benedict casserole is super easy to make and loaded with flavor! With layers of English muffins and Canadian bacon, all topped with a zesty hollandaise sauce, breakfast doesn’t get better than this!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: egg casserole, eggs benedict casserole, Overnight Eggs Benedict Casserole
Servings: 6 Servings
Author: Alyssa Rivers

Ingredients

  • 12 ounces Canadian bacon
  • 6 English muffins cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • ½ teaspoon pepper

Sauce

Instructions

  • Lightly grease a 9x13-inch baking dish. Sprinkle HALF of the 12 ounces Canadian bacon in the dish, then add the 6 English muffins cut into 1-inch cubes, top with the remaining Canadian bacon.
  • In a large bowl, whisk together the 8 large eggs, 2 cups whole milk, 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture over the top of the muffins and bacon. Cover and refrigerate overnight.
  • Preheat the oven to 375 degrees Fahrenheit. Cover the casserole with foil and bake for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean. A few crumbs are okay, but there shouldn't be any wet or soggy crumbs on the knife.
  • While the casserole is baking, prepare the sauce. On top of a double boiler (or a metal bowl over a pot of simmering water) whisk together the 4 large egg yolks, ½ cup heavy cream, 2 tablespoons fresh lemon juice, and 2 teaspoons dijon mustard until blended. Continue to cook, whisking constantly, until the mixture has thickened enough that it can coat the back of a spoon when dipped in.
  • Reduce heat to low and slowly whisk in the ½ cup melted butter. Drizzle over the casserole, garnish with chopped parsley, and serve immediately.

Notes

*Prep time does not include overnight chilling time.
Updated on November 30, 2021
Originally Posted on February 27, 2016

Nutrition

Calories: 609kcal | Carbohydrates: 33g | Protein: 30g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 472mg | Sodium: 1441mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1422IU | Vitamin C: 2mg | Calcium: 206mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code