Whenever I have the pleasure of meeting some of my girlfriends for brunch, I gravitate toward the classic Eggs Benedict. I purposefully choose it when I’m dining out versus cooking at home, since it can be labor intensive. That is, until I had a genius idea to turn this favorite breakfast dish into a casserole instead. I was craving eggs benedict for Christmas morning, so I took it as a sign that I need to create an easier alternative. And I’m happy to say that this overnight eggs benedict casserole is the delicious result.
This breakfast casserole has all the taste, texture, and classic ingredients of the traditional dish. However, there’s no need to stand over a double boiler, carefully stirring a hollandaise sauce or simmering water to poach eggs. Instead, the ingredients are combined in a casserole dish, baked, and then drizzled with purchased hollandaise sauce.
Recipe Highlights
- Make-ahead option: Since I rarely have time to cook a breakfast from scratch on busy mornings, I love the overnight baking option for this eggs benedict casserole recipe. I can prep it up to the point of cooking, which is also a bonus for special occasions like Easter brunch, Mother’s Day, and other holidays.
- High protein: Made with eggs and Canadian bacon, this casserole is an excellent source of protein, containing 24 grams of protein per serving
- Serves up to 8 people: This recipe makes enough for up to 8 servings, which is more than enough to feed my whole family, and I love warming up the leftovers
- Just 15 minutes of prep time: Since you don’t even have to chop a veggie for this recipe, it comes together very quickly. The rest is just cooking time in the oven.
Ingredient Notes for My Overnight Eggs Benedict Casserole
Here are a few of my notes about key ingredients in this recipe:
- English muffins – Personally, I love sourdough English muffins, but you can use any kind you like best, including gluten-free English muffins. You could also substitute 12 ounces of torn bread pieces (about 1-inch pieces), if that’s what you have on hand
- Canadian bacon – I use two packs of the Jones Dairy Farm Canadian bacon because I love the hickory smoke flavor. You could also use diced ham.
- Milk – there are no dairy allergies in my house, so I typically use 2% milk or whole milk, but you could also use unsweetened non-dairy milk
- Hollandaise sauce – to keep things quick and easy, I use purchased hollandaise sauce. I tested with this Simply Organic hollandaise sauce mix (which requires milk and unsalted butter), and also this jarred hollandaise sauce, which simply needs to be warmed. Both tasted great! You could also make blender hollandaise sauce from scratch using large egg yolks, melted butter, fresh lemon juice, and a tiny dash of cayenne pepper
Find the full ingredient list with exact measurements in the recipe card below.
Ingredient Highlight: Eggs
Eggs are a crucial ingredient in any eggs benedict recipe (heck, they’re even part of the recipe name). I use eggs in a lot of our recipes since they’re a nutrient-packed real food. I always have hard-boiled eggs on hand for quick protein snacks and I use eggs weekly in recipes like egg bites with cottage cheese, curry egg salad, and sausage hash brown egg bake.
When grocery shopping, I always try to choose high-quality eggs that are antibiotic-free and rated grade AA to get the most nutrition bang for my buck. But regardless of the type, eggs are a good source of protein as well as healthy fats and micronutrients, including vitamin A, folate, vitamin B12, phosphorus, and selenium.
How to Make Eggs Benedict Casserole
I prefer to prepare this yummy breakfast recipe the evening before. Then, all I have to do is bake it in the morning. The process is simple:
- Layer the dry ingredients. Spread half of the diced English muffin pieces in the bottom of a greased baking dish. Next, spread half of the Canadian bacon on top, and repeat with a second layer of bread pieces and the remaining Canadian bacon on top.
- Add the egg mixture. In a large bowl, whisk the eggs, milk, melted butter, and seasonings until smooth. Pour the mixture over the ingredients in the baking dish, and cover it tightly with foil. Store it to the fridge at this point, or move on to baking.
- Bake. Bake the casserole in the preheated oven for 30 minutes. Then, remove the foil, and continue to bake until the center is set and the top bread pieces of the casserole are lightly golden, similar to French toast casserole.
- Prepare the hollandaise sauce. While the casserole is baking, warm the prepared hollandaise sauce in a small saucepan over medium-low heat on the stovetop or in the microwave.
- Serve. I like to top my casserole with fresh chives and a dash of paprika. Then, I drizzle the warm hollandaise sauce over top and dig in while it’s warm.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make It Gluten Free
I’ve tested this recipe using gluten-free English muffins, and it works great. Just swap out the regular English muffins for your favorite gluten-free variety. Also, double-check the ingredients in your hollandaise sauce to make sure it’s gluten-free, as well.
How I Serve It
I typically serve this recipe with a side of fresh fruit for extra nutrients and to get more fiber. I find that’s more than enough for me. However, if I’m hosting a nice brunch, I might add a side of hashbrowns, a green salad, and sautéed asparagus, too. I’d finish the menu with these kombucha mimosas.
How to Store
This casserole is best eaten right away as the bread tends to become a bit soggy the longer it sits. However, if I have leftovers, I find they keep well in an airtight container in the fridge for up to 1-2 days. If possible, I recommend storing the hollandaise sauce in a separate container.
To reheat, heat individual portions in a nonstick skillet on the stovetop. Or reheat multiple portions in a baking dish in a 350-degree oven for 10 to 15 minutes.
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Eggs Benedict Casserole Recipe
Enjoy the iconic flavors of a classic brunch, but with a fraction of the work when you turn the ingredients into an easy and nourishing breakfast casserole. Can be prepped the evening before and baked in the morning for a make-ahead option.
Ingredients
- Cooking spray
- 6 English muffins, sliced open then diced into 1–inch cubes (gluten-free if needed)
- 12 ounces Canadian bacon, diced (I use 2 packages of Jones Dairy Farm Hickory Smoked Canadian bacon)
- 10 large eggs
- 2 cups milk of choice
- 2 tablespoons melted butter
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Packet or jar of prepared hollandaise sauce, warmed*
- Optional garnishes: fresh chives and/or dash of paprika
Instructions
- Preheat the oven to 375°F. Mist a 9×13 baking dish with cooking spray; set aside.
- To the prepared baking dish, evenly spread half of the diced English muffins across the bottom of the dish. Spread half of the chopped Canadian bacon over top. Repeat the process for one more layer of each English muffins and Canadian bacon.
- In a mixing bowl, whisk together the eggs, milk, melted butter, ground mustard, onion powder, garlic powder, and salt. Pour the egg mixture over the English muffin and Canadian bacon in the prepared baking dish. Cover tightly with foil.
- Bake, covered with foil, for 30 minutes. After 30 minutes, remove the foil and bake until the center of the casserole is set, about 15 minutes more.
- Remove the casserole from the oven and let cool for 5 minutes before cutting into 8 pieces.
- Meanwhile, in a small saucepan over medium-low heat, gently heat the hollandaise sauce until warmed, being careful not to let it simmer. Alternatively, you can heat it in a dish in the microwave in 15-second increments, stirring after each one.
- Drizzle the warmed hollandaise sauce over each piece before serving. If desired, garnish with chives and/or a dash of paprika.
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Notes
Overnight Eggs Benedict Casserole Recipe: After Step 3, cover the prepared unbaked casserole with foil and place in the fridge overnight. When ready to bake, remove from the fridge and place the foil-covered casserole in a preheated 375°F oven for 30 minutes. After 30 minutes, remove the foil and bake until the center of the casserole is set, about 15 minutes more.
*Hollandaise: I tested with this Simply Organic hollandaise sauce mix (which requires milk and unsalted butter), and also this jarred hollandaise sauce, which just needs to be warmed. Both taste great! You can use any jarred hollandaise, or make your own from scratch.
Nutrition Information
- Serving Size: 1/8 of the recipe with hollandaise
- Calories: 346
- Fat: 16 g
- (Sat Fat: 8 g)
- Sodium: 949 mg
- Carbohydrate: 28 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 24 g
- Cholesterol: 242 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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