Overnight Eggs Benedict Casserole is great for brunch or holiday breakfast. It’s a tasty and indulgent casserole that people love!
This Overnight Eggs Benedict Casserole has the same great taste as our Eggs Benedict Breakfast Braid, but with even less prep time involved! The casserole serves 12 and costs about $9.81 to make, which is only $0.82 per serving.
Eggs Benedict Casserole
A casserole is a perfect meal for feeding a crowd. After a little bit of prep work, the casserole goes in the oven, and then you can relax and enjoy your company.
Imagine doing that prep-work the night before to give you even more time to enjoy. The gift of time is priceless! This casserole is perfect for when you have holiday guests or for busy mornings throughout the year.
The layers of salty bacon and creamy egg custard on top of the crispy English muffins topped with the hollandaise sauce create the perfect combo of flavors in every bite. The hardest thing about this Eggs Benedict Casserole recipe is waiting overnight to enjoy it!
RELATED RECIPE: Eggs Benedict Breakfast Braid
Why do they call it eggs Benedict?
What does hollandaise sauce taste like?
If you can imagine a hot mayonnaise with a bit of lemon and eggy butter taste in it, then you are tasting hollandaise sauce.
Are eggs Benedict healthy?
While this casserole is not as healthy as a Green Smoothie, there are some health benefits in the dish. Eggs are healthy cholesterol to consume and a good source of Vitamin D. Canadian bacon is a healthier option than regular bacon. You could also substitute whole wheat English Muffins for the regular muffins to make this casserole even healthier.
Overall, it is a caloric splurge and not classified as healthy.
How much will this Eggs Benedict Casserole recipe cost to make:
RECIPE COST: $9.81
PRICE PER SERVING: $0.82
- 6 English Muffins – $2.24
- 2 packages Canadian bacon – $4.34
- 9 large eggs – $0.90
- 2 cups whole milk – $0.24
- 3/4 teaspoon onion powder – $0.02
- 1/2 teaspoon salt – $0.01
- 1/4 teaspoon garlic powder – $0.01
- 17 Tablespoons butter – $1.70
- 4 large egg yolks – $0.20
- 2 Tablespoons lemon juice – $0.14
- 1/4 teaspoon salt – $0.01
To find out more about how we price our recipes, check out Budget Recipes Explained.
How to make Overnight Eggs Benedict Casserole recipe:
STEPS ONE AND TWO: First, prep the baking dish by greasing with softened butter. Next, toast the split English muffins and then cut them into 1-inch pieces.
Then, place the English Muffin pieces into the bottom of the baking dish. After that, layer the Canadian bacon pieces next. Make the custard mixture.
STEPS THREE AND FOUR: Pour the mixture over the English muffins and bacon. Cover the pan with foil and place in the fridge overnight.
STEPS FIVE AND SIX: While the oven preheats in the morning, take the casserole out of the fridge. Bake for 35 minutes with the foil on and the last 15 minutes with the foil off. Make the hollandaise sauce.
STEPS SEVEN AND EIGHT: Finally, drizzle the sauce over slices of the casserole and serve.
- 9×13-inch baking dish
- measuring spoons
- liquid measuring cup
- large mixing bowl
- small saucepan
- pastry spatula
- cutting board
- chef’s knife
The Flavor and Recipe Variations
Instead of Canadian bacon, you can use chopped ham (leftover holiday ham would work great!).
If you don’t can’t find chives, then you can use sliced green onions.
How long is it good for:
Serve: As with most recipes with dairy products in them, you shouldn’t leave this casserole out for longer than 2 hours.
Store: Cover and keep leftovers in the refrigerator for up to 3 days.
Freeze: You can freeze the cooked casserole. Just makes sure you do no drizzle it with the hollandaise sauce because it will become grainy upon defrosting.
How to get the kids involved with this recipe:
Ages 2-3: Have your kiddo help place the Canadian Bacon pieces over the English Muffins. Just try to keep them from eating the bacon as they do this as my kid does!
Ages 4-5: Let them help measure, count, pour, and mix the ingredients for the custard mixture.
Ages 6-8: After teaching proper knife safety, let your kiddo toast and then cut up the English Muffins. They can then spread them in the bottom of the baking dish.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More Breakfast recipes:
- Buttermilk Sheet Pan Pancakes
- Chocolate Glazed Biscuit Donuts
- Easy French Toast with Blueberry Syrup
- Grab and Go Yogurt Parfait Boxes
- Green Smoothie
- Buttermilk Syrup
- Homemade Granola
- Overnight French Toast
- Quick Monkey Bread from Scratch
- Red Velvet Buttermilk Waffles
- Simple Crock Pot Greek Yogurt
- Watermelon Smoothie
- Mango Banana Smoothie
Overnight Eggs Benedict Casserole
- 9x13-inch baking dish
- Measuring spoons
- Liquid measuring cup
- large mixing bowl
- small saucepan
- pastry spatula
- cutting board
- chef's knife
- 1 Tablespoon softened butter
- 6 English muffins
- 12 ounces Canadian bacon cut into 1/2-inch pieces
- 9 large eggs
- 2 cups whole milk
- ¾ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 16 Tablespoons unsalted butter
- 4 large egg yolks
- 2 Tablespoons lemon juice
- ¼ teaspoon salt plus more to taste
- ⅛ teaspoon paprika
- Fresh chopped chives
- Grease a 9x13-inch baking dish with softened butter.
- Split the English Muffins and toast them until golden brown. Let them cool and then cut them into 1-inch pieces.
- Place the English muffin pieces into the bottom of the buttered baking dish. Top with the Canadian bacon pieces.
MAKE CUSTARD MIXTURE:
- In a large bowl, whisk together eggs, milk, onion powder, and garlic until combined.
- Pour custard mixture over the English muffins and bacon.
- Cover the pan with foil and refrigerate overnight.
- Move oven rack to middle position and preheat to 375 degrees F. Take the casserole out of the refrigerator while the oven preheats.
- Keep the foil on and bake for 35 minutes. Then, uncover the casserole and continue to bake for 15 minutes more. You’ll know the casserole is done because when a knife is inserted into the casserole, it comes out clean.
MAKE HOLLANDAISE SAUCE:
- During the last 15 minutes of baking, make the hollandaise sauce. In a small saucepan, melt the butter over medium heat. While the butter melts, add egg yolks, lemon juice, salt, and paprika to a blender. Blend on medium speed until the mixture is frothy, about 10 seconds. Scrape down the sides of the blender, and blend again on medium speed for 5 seconds.
- Turn the blender to the lowest setting and open the pour tube. Slowly drizzle in the hot, melted butter. Continue to blend until the hollandaise sauce thickens and emulsifies about 1-2 minutes.
- If the mixture is too thick, then add 1 teaspoon of hot water at a time until the desired consistency is reached.
- Season the sauce to taste with salt.
- Place slices of casserole onto serving plates, and drizzle with hollandaise sauce. Sprinkle paprika and some chopped chives on top. Serve immediately.