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5 from 1 vote

Eggs Benedict Casserole

This Overnight Eggs Benedict Casserole is prepped the night before and baked into a comforting breakfast dish! Made with hearty English muffins, rich eggs, ham, and topped with a homemade creamy holandaise sauce!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 day 1 hour
Course: Breakfast
Cuisine: American
Servings: 12 servings

Ingredients

For the Overnight Eggs Benedict Bake

  • 8 ounces diced ham or Canadian bacon
  • 6 English muffins; (plain or classic flavored) cubed into 1-inch pieces
  • 8 large eggs
  • 2 cups whole or low-fat milk
  • 1 tsp. onion powder
  • salt and pepper; to taste
  • 1/4 tsp. paprika
  • 1/4 cup green onions; thinly sliced (optional for garnish)

For the Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 Tbsp. lemon juice
  • 1/4 tsp. Dijon mustard
  • 1/2 cup (1 stick) salted butter; melted

Instructions

To make the Eggs Benedict Casserole

  • Split the English muffins in half and cube them into one-inch pieces. Spread the English muffin pieces on a lightly greased 9" x 13 " baking dish. Add the diced ham or Canadian bacon on top of the English muffin pieces.
  • In a large bowl, whisk together eggs, milk, onion powder, and salt and pepper to taste; pour evenly over the top of the cubed English muffins and ham. Cover and refrigerate overnight.
  • The next morning, remove from the refrigerator and sprinkle the top with paprika. Cover with aluminum foil and bake at 375 degrees F for 35 minutes. Uncover and bake for 10-15 minutes longer or until the center is set.
  • Slice into squares to serve, then drizzle each piece with hollandaise sauce. Garnish with sliced green onions and paprika. I prefer to serve the hollandaise sauce on the side but you can drizzle it on top of the bake before serving. Enjoy this delicious breakfast dish!

To make the Hollandaise Sauce

  • In a double broiler or metal/glass bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160 degrees or is thick enough to coat the back of a spoon. This will take about 10 minutes.
  • Slowly drizzle in melted butter, whisking constantly until well incorporated. Serve immediately with Eggs Benedict Bake.

Notes

  1. This recipe can last up to 5 days wrapped in plastic or aluminum foil in the refrigerator. Be sure to store the Eggs Benedict Bake and hollandaise sauce separately so the sauce can be added on top when ready. To reheat the Eggs Benedict Bake place in the oven until warm. To reheat the hollandaise sauce place in the microwave for 15-30 second intervals, stirring occasionally until cooked through.