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Overnight Eggs Benedict Casserole
5 from 36 votes

Overnight Eggs Benedict Casserole

This overnight Eggs Benedict Casserole combines chopped Canadian bacon and cubed English muffins soaked in a seasoned egg and milk mixture. After soaking overnight, it is baked until set and served warm with freshly prepared hollandaise sauce made from egg yolks, cream, butter, lemon juice, and mustard. The casserole offers layered flavors and a custardy texture reminiscent of classic eggs Benedict.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 10
Course: Breakfast
Cuisine: American

Ingredients

  • 2 (6 oz) pkgs. Canadian bacon chopped
  • 1 (13 oz) pkg English muffins each split and cut into 1-inch cubes, 6 total
  • 8 egg large
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • salt freshly ground
  • black pepper freshly ground
  • 2 cups milk (anything but skim)
  • parsley minced fresh, or chives
Hollandaise sauce:
  • 4 egg large yolks
  • 1/2 cup heavy cream
  • 2 Tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1/2 cup unsalted butter melted
  • 1/4 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp cayenne pepper (optional)

Instructions

    Cup of Yum
  1. For the casserole: Spray a 13 by 9-inch baking dish with non-stick cooking spray. Sprinkle half of the Canadian bacon into an even layer in baking dish, top with English muffins, then sprinkle top evenly with remaining half of Canadian bacon.
  2. In a large mixing bowl (preferably one with a pouring spout) whisk together eggs, onion powder garlic powder and paprika vigorously until blended. Mix in a few pinches of salt and pepper and the milk until well blended. 
  3. Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly. Cover with plastic wrap and chill in refrigerator overnight.
  4. The following morning preheat oven to 375 and remove casserole from refrigerator and let rest while oven is preheating, or for at least 15 minutes. 
  5. Remove plastic wrap then cover casserole dish with foil and bake 30 minutes then uncover and continue to bake until a knife inserted into center of casserole comes out clean, about 15 - 20 minutes longer. 
  6. For the hollandaise sauce: Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat, or a light simmer. 
  7. In glass bowl that's large enough to fit over that same medium saucepan (or double boiler) whisk together egg yolks, cream, lemon juice and mustard. 
  8. Set bowl over simmering water in saucepan (bowl shouldn't touch water) and whisk mixture constantly until it reaches 160 degrees, or coats the back of a spoon. 
  9. Reduce to very low heat and while whisking very slowly pour in melted butter. 
  10. Remove from bowl from saucepan. Add in salt, sugar and cayenne pepper and mix well. Serve casserole warm topped with warm hollandaise sauce and minced herbs.

Notes

  • Make the hollandaise sauce near the end of the baking process to serve both warm.
  • The casserole layers Canadian bacon and English muffins soaked in a seasoned egg mixture overnight to develop flavor and texture.
  • Allow the casserole to rest at room temperature before baking to ensure even heating.