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eggs benedict casserole

Overnight Eggs Benedict Casserole

Indulge in breakfast perfection with our Overnight Eggs Benedict Casserole! This easy-to-make casserole is a delicious twist on the classic Eggs Benedict, featuring layers of fluffy eggs, Canadian bacon, and buttery hollandaise sauce. Prepare it the night before for a stress-free morning feast.
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Course: Breakfast, Breakfast/Brunch, Brunch
Cuisine: American
Keyword: breakfast, brunch, casserole, christmas, eggs, eggs benedict, holidays, overnight bake
Prep Time: 10 minutes
Cook Time: 1 hour
Refrigeration Time: 8 hours
Total Time: 9 hours 10 minutes
Servings: 8
Calories: 303kcal
Author: Tracy

Ingredients

Casserole Ingredients

  • 2 cups Florida whole milk
  • 8 eggs
  • 1 teaspoon your favorite all purpose seasonings - I used VooDoo Chef DUST
  • ½ teaspoon ground paprika
  • ¾ pound 12 oz Canadian bacon, cut into cubes - if you can't find Canadian Bacon you can substitute ham
  • 6 English muffins cut into quarters
  • 1 stalk green onions chopped - for garnish if desired
  • salt and pepper

Hollandaise Sauce Ingredients

  • 1 cup Florida whole milk
  • 1 oz Hollandaise sauce mix 1 package
  • 2 tablespoons butter
  • dash of red pepper flakes if desired
  • dash of ground paprika if desired

Instructions

  • Spray casserole dish or 9x13 baking dish with cooking spray
  • Whisk together milk, eggs, and seasonings in a large bowl until well combined. Set aside.
  • Add half of the Canadian bacon to the bottom of the prepared baking dish.
  • Layer the English muffins over the top of the Canadian bacon.
  • Top with remaining Canadian bacon, then pour in the milk-egg mixture.
  • Cover the baking dish with aluminum foil and refrigerate for 8 hours to overnight.
  • When you are ready to bake your Eggs Benedict Casserole, preheat the oven to 375 degrees F.
  • Bake for 45 minutes covered, then remove the foil and continue baking until eggs are set, approximately 15 minutes more.
  • To make the sauce, simply whisk together the packet contents, milk, butter and extra seasonings if desired. Stir frequently, sauce will begin to thicken. Reduce heat to medium-low and simmer.
  • Drizzle sauce over casserole when ready to serve.
  • Enjoy!

Notes

Feel free to make your hollandaise sauce from scratch, but we love just being able to add milk to the packet and whisk to perfection!

Nutrition

Calories: 303kcal | Carbohydrates: 26g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 212mg | Sodium: 795mg | Potassium: 408mg | Fiber: 1g | Sugar: 5g | Vitamin A: 454IU | Vitamin C: 0.04mg | Calcium: 167mg | Iron: 1mg
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