The Easiest Overnight Eggs Benedict Casserole is so good! So easy to make and every bite is totally yummy! This is my son’s favorite breakfast casserole and if you try it you will understand why! If you are a fan of eggs benedict and love hollandaise sauce as much as we do then this is the perfect recipe for you!
The Easiest Overnight Eggs Benedict Casserole is truly a great way to start your day! You can easily adjust the hollandaise sauce to suit your taste! My husband and son both add a little extra mustard or hot sauce respectively. I can always tell who makes it!
You have so many options when making The Easiest Overnight Eggs Benedict Casserole! Besides being able to adjust the hollandaise sauce to suit your tastes, you can use ham or Canadian or back bacon! Both taste delicious and neither will disappoint!
You also have the option of eating The Easiest Overnight Eggs Benedict Casserole without any hollandaise sauce as well! I have witnessed it myself and I love hollandaise sauce so much I still can’t believe it!
The Easiest Overnight Eggs Benedict Casserole takes moments to prepare and must be left in your fridge for at least four hours if not overnight. I find preparing this casserole the night before easiest for me but my friend Julie makes this around lunchtime and always enjoys it for dinner! It is hard to believe but Julie always prefers breakfast for dinner. I can only do that sometimes!
The Easiest Overnight Eggs Benedict Casserole is called easy for a reason! Check below to see our video!
Overnight Eggs Benedict Casserole
Ingredients
- 1 pound canadian or peameal bacon or ham steak, chopped
- 6 english muffins, cut into 1 inch cubes
- 10 large eggs
- 1/2 cup milk
- 1 1/2 cups heavy cream (35%)
- 1 tsp salt
- 1 tsp pepper
- 1 dill or green onion, chopped, if desired
Hollandaise Sauce
- 2/3 cup heavy cream (35%)
- 1-2 tablespoons lemon juice, more or less to taste
- 1-2 teaspoons Dijon mustard, more or less to taste
- 6 egg yolks
- 1 cup butter
- dashes hot sauce, more or less to taste
- cooking spray
Instructions
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Prepare a 13 x 9 inch pan with cooking spray. Set aside.
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Chop your bacon or ham into cubes and set aside.
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Split the english muffins in half and cut into cubes. Set aside.
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In a large skillet, over medium heat, saute canadian bacon pieces until lightly browned. If you are using ham you can skip this part. if you want to. I still like to brown the chopped ham too! Set aside on a paper towel lined plate.
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Sprinkle half of the canadian bacon or ham across the bottom of your prepared dish. Next, add all of the chopped english muffins and then top with remaining canadian bacon or ham.
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In a large bowl combine eggs, milk, cream, salt, and pepper. Pour all over the top of the english muffins and canadian bacon or ham. Make sure that all of the english muffin pieces have been coated with the egg mixture. We use a fork to press each piece of english muffin down into the egg mixture. Cover and refrigerate overnight.
The next day
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Preheat your oven to 350 degrees.
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Remove casserole from refrigerator and allow it to stay on your counter while your oven heats up. Bake, covered with foil, for 45 minutes.
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Uncover and bake for another 15 minutes or until a toothpick inserted near the center comes out clean. If your casserole starts to over brown in the last 15 minutes cover your casserole again, loosely with tinfoil.
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While your casserole is baking, prepare the hollandaise sauce. In top of a double boiler or in a heavy bottomed saucepan (over medium-low heat) melt your butter. Add heavy cream. Then add egg yolks, lemon juice, hot sauce and mustard until blended. Continue to cook, whisking constantly, until mixture has thickened. Watch that the bowl does not get too hot. Do not let the sauce vigorously boil. You can take the pot on and off the double boiler, or element, as needed. Be sure to taste your hollandaise sauce. My son always adds more hot sauce and my husband always adds extra mustard when he makes it. The decision is up to you!
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When the hollandaise sauce is to your liking drizzle it all over your casserole, right before serving. Garnish with chopped dill or green onions, if desired. Serve immediately. Enjoy every bite!
I just had to leave this picture here. I have been making this recipe for years as it is a favorite around here and one of the first recipes to be included in this site. This is the first photo that I took that I was truly proud of! I know it isn’t perfect but I remember how I first felt when I saw it. It is for that reason I will likely leave it on here indefinitely! Hope you don’t mind!
Why not use a blender? Not that im doubting your way of doing this,and I am most definitely going to try your way,and it does sound easier,just wanted to know why?
We used to use a blender and I can’t remember why but we made this casserole without one and it worked out exactly the same. From that point on we never bothered. We also do not use a double boiler either anymore. Just a heavy bottomed saucepan on the stove over low heat. Without the double boiler you have to be watching more carefully and we do! My mother did not believe this was possible until she tried it herself. The dish works just the same. We are all about easier being better. Please let me know what you think if you try it. I would love to hear. Take care and all the best. Karin