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Single serving of eggs Benedict casserole on a white plate with green onions.
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Easy Eggs Benedict Casserole

An easy overnight breakfast casserole with English muffins, Canadian bacon, fluffy eggs, and rich homemade hollandaise sauce.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, casserole, eggs benedict
Servings: 12 servings
Calories: 300kcal
Author: Sara

Ingredients

For the Casserole

  • 12 ounces Canadian bacon chopped
  • 6 English muffins split in half and cut into 1-inch pieces
  • 8 eggs
  • 2 cups milk
  • 1 teaspoon onion powder
  • ¼ teaspoon paprika
  • Optional topping: ¼ cup minced chives

For the Hollandaise Sauce

  • 4 egg yolks
  • ½ cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ cup butter melted

Instructions

  • Place chopped bacon in the bottom of a greased 9x13-inch baking dish.
  • Add English muffin chunks on top.
  • In a large mixing bowl, add eggs, milk, and onion powder. Whisk together.
  • Pour egg mixture over top of English muffins.
  • Cover with aluminum foil and refrigerate overnight.
  • Preheat oven to 375ºF.
  • Remove prepared casserole from the refrigerator. Sprinkle paprika over top.
  • Cover again and bake for 35 minutes.
  • Uncover and bake for an additional 10-15 minutes or until a knife comes out of the center cleanly.
  • To make sauce, add egg yolks, heavy whipping cream, lemon juice and mustard. Whisk well and cook over medium heat until mixture thickens and reaches 160ºF.
  • Slowly pour in melted butter, whisking continuously.
  • Drizzle sauce over casserole.
  • If you choose to, sprinkle minced chives over top and serve immediately.

Notes

  • Use a blender for the sauce: For easier mixing, you can use a blender to make the hollandaise sauce. Just be sure to slowly add the butter while the blender is running so that the fats can emulsify properly.
  • Reheat with care: Hollandaise sauce can be made ahead of time, but reheating takes a gentle touch. The best method is to place the container of sauce in warm water until heated through. Avoid the microwave, as it can cause the eggs to curdle.
  • Remove excess moisture: If you’re adding extra ingredients, especially vegetables, make sure to remove as much moisture as possible. Pre-cook both fresh and frozen veggies before adding them into the mixture to avoid a soggy texture.
  • Serve sauce on the side: If you’re planning to have leftovers, serving the hollandaise sauce on the side makes it much easier to store and reheat without affecting the texture of the dish or risking the sauce curdling.
  • Let it rest before serving: Allow the casserole to sit for 5–10 minutes after baking so it sets up and slices more cleanly.
  • Don’t skip the overnight chill: Refrigerating overnight gives the English muffins time to soak up the egg mixture for the best texture and flavor.
  • Check the center for doneness: Since the edges cook faster, always test the center with a knife to make sure it comes out clean.
  • Toast the English muffins first (optional): For a little extra texture, lightly toast the muffin pieces before layering them into the dish.

Nutrition

Calories: 300kcal | Carbohydrates: 17g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 225mg | Sodium: 517mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg