Overnight Eggs Benedict Casserole Recipe

Food historians often debate the exact origins, but many accounts trace the classic dish back to New York City. Learn more about the origin of Eggs Benedict.

You get all the beloved flavors of Canadian bacon, toasted English muffins, and rich hollandaise, but with minimal fuss.

Why You’ll Love This Eggs Benedict Casserole

• Effortless make-ahead preparation allows you to enjoy a stress-free morning.
• Authentic Eggs Benedict flavor shines through with savory ham, tender eggs, and creamy hollandaise.
• Less fuss than poached eggs means no last-minute scrambling at the stove.
• Ideal for entertaining or holidays, this casserole serves a crowd easily.
• Customizable to suit various dietary needs or taste preferences.

Ingredients

Gather these simple ingredients to create your amazing brunch.

For the Casserole:

• 6 English muffins
• 12 ounces Canadian bacon, chopped
• 8 large eggs
• 1 & 1/3 cups cream*
• 2/3 cup whole milk (or any milk)
• 1 teaspoon kosher salt
• 1/2 teaspoon seasoned salt (like Lawry’s)
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried mustard powder
• 1 cup Monterey Jack, shredded (optional)

For the Hollandaise Sauce:

• 4 egg yolks
• 1/2 cup cream*
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/8 teaspoon cayenne pepper
• Dash kosher salt
• 1/2 cup butter, melted

Notes & Substitutions

*For cream, you can use heavy cream or whipping cream. You can also use half-and-half for a slightly lighter casserole, though it changes the richness. Whole milk works best, but 2% or skim milk are fine if that’s what you have. Instead of Canadian bacon, use diced ham, cooked sausage, or even smoked salmon for a twist on this delicious eggs benedict casserole. Adjust spices to your liking; a pinch more cayenne can add a gentle kick to the hollandaise.

Equipment

You won’t need many special tools for this recipe.

• 9×13 inch casserole dish
• Large mixing bowl or stand mixer
• Whisk
• Blender (for hollandaise)
• Measuring cups and spoons

Instructions

Creating this make-ahead eggs benedict casserole is straightforward. Follow these steps for a perfect brunch every time.

Prepare the Casserole Base:
First, grease a 9×13 inch casserole dish with butter or non-stick spray. Chop all the Canadian bacon into bite-sized pieces. Spread half of the chopped Canadian bacon evenly across the bottom of the prepared dish. Split the English muffins with a fork. Toast each half, spread with butter, then chop them into 1-inch pieces. You can also broil them on an ungreased baking sheet for 1-2 minutes per side until toasty. Layer half of the English muffin pieces over the Canadian bacon. Repeat the layers with the remaining Canadian bacon and then the rest of the English muffins.

Make the Egg Mixture:
In a large bowl or stand mixer, whisk together the 8 eggs, 1 and 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon dried mustard powder. Beat this mixture until all ingredients are well combined and smooth. If using, sprinkle the 1 cup of shredded Monterey Jack cheese evenly over the layered ingredients in the casserole dish. Pour the egg mixture over the English muffins and Canadian bacon, making sure to distribute the liquid evenly so everything is moist. Gently press down on the ingredients to ensure they are submerged in the egg mixture.

Refrigerate:
Cover the casserole dish tightly with foil and refrigerate it overnight, or for at least 4 hours. This chilling time allows the English muffins to fully absorb the egg mixture, which is crucial for the casserole’s texture.

Bake the Casserole:
When ready to bake, remove the casserole from the refrigerator and let it sit on the counter while you preheat your oven to 375 degrees F. Ensure the casserole is still covered with foil. Bake the covered casserole for 35 minutes. After 35 minutes, remove the foil and continue baking for another 10-15 minutes, or until the center is set. A butter knife inserted into the center should come out clean, without any wet egg mixture. The casserole may jiggle slightly, but it should not slosh.

Prepare Hollandaise Sauce:
The blender makes quick work of this sauce. Add the 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a dash of salt to your blender. Blend on high for at least 30 seconds; this blending action helps to gently warm the yolks, making them more receptive to emulsifying with the butter. Melt 1/2 cup butter in the microwave for about 15-20 seconds until mostly melted, then stir until fully liquid and warm, not steaming hot. With the blender running on high, slowly pour the warm melted butter into the small opening on the blender lid. Continue blending until all the butter is added and the sauce is smooth and creamy. See notes for a stovetop method if you prefer.

Serve:
Once the eggs benedict casserole is out of the oven, let it rest for a few minutes. Drizzle the freshly made hollandaise sauce over individual portions, or spoon it over the entire casserole if you prefer. Garnish with fresh chives or parsley for a pop of color and freshness.

Pro Tips & Troubleshooting

To ensure your English muffins fully absorb the liquid, gently press down on them after pouring the egg mixture. This prevents dry spots. Avoid overbaking the casserole to prevent rubbery eggs; a slight jiggle in the center is perfect. For the best texture, toast your English muffins until golden brown, not too crisp. When making hollandaise, ensure your melted butter is warm, not scorching hot, to achieve a smooth emulsification. Never microwave leftover hollandaise, as it will curdle; use a warm water bath instead.

Serving, Storage & Variations

This impressive eggs benedict casserole is perfect for any occasion.

Serving Suggestions:
Serve this delightful casserole with a side of fresh fruit salad, roasted breakfast potatoes, or a simple green salad. Complement your brunch with mimosas, coffee, or fresh orange juice.

Storage:
Store leftover casserole in an airtight container in the refrigerator for 4-5 days. It reheats beautifully in the oven or microwave. Keep the hollandaise sauce separate from the casserole, as it doesn’t reheat well in the microwave; gently warm it in a bowl set over hot water.

Variations:

• Eggs Florentine Style: Add a layer of sautéed spinach between the Canadian bacon and English muffins.
• Protein Options: Substitute Canadian bacon with smoked salmon, cooked breakfast sausage, or even chopped asparagus and mushrooms for a vegetarian option.
• Cheese Choices: Try Gruyere or sharp cheddar instead of Monterey Jack for a different flavor profile in your eggs benedict casserole.
• Spice Adjustments: Experiment with a pinch of nutmeg in the egg mixture or a dash more hot sauce in the hollandaise for extra zest.

Nutrition

For detailed nutritional information regarding this recipe, please refer to the recipe card provided. This eggs benedict casserole is a protein-rich dish, offering a satisfying start to your day. It contains essential fats from the eggs and butter, and carbohydrates from the English muffins.

*Approximate values.

FAQ

How long can casserole be refrigerated before baking?
You can refrigerate this eggs benedict casserole overnight, or for at least 4 hours, up to 24 hours. This allows the flavors to meld and the muffins to soften.

Why egg casserole might become rubbery?
Egg casseroles often become rubbery from overbaking. Cook until just set, and remove it from the oven promptly to maintain a tender texture.

Can Eggs Benedict casserole be frozen?
Yes, you can freeze the baked casserole (without hollandaise) in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

What is the difference between Canadian bacon and ham?
Understanding the distinctions between popular pork products can enhance your culinary knowledge. Explore the differences between Canadian bacon and ham.
Canadian bacon comes from the lean loin of the pig, similar to a pork chop, making it leaner. Regular ham typically comes from the leg or hindquarters and can be fattier.

Can store-bought hollandaise be used?
Absolutely! While homemade is delicious, using a good quality store-bought hollandaise sauce is a great time-saver for this recipe.

Conclusion

This Overnight Eggs Benedict Casserole truly embodies simplicity and deliciousness, making gourmet brunch achievable for everyone. Its make-ahead convenience ensures you spend less time cooking and more time enjoying special moments. Perfect for holidays, celebrations, or just a lazy weekend morning, this eggs benedict casserole will become a beloved tradition. Give it a try, and don’t forget to share your experience and comments with us!