Eggs Benedict Casserole
This cozy overnight Eggs Benedict Casserole bake delivers all the comfort of Eggs Benedict with holiday-morning ease.
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Servings: 14
Calories: 305kcal
Cost: $20
Ingredients
- 7 English muffins split and lightly toasted for structure
- 14 ounces Canadian bacon cut into small, even pieces
- 9 large eggs room temperature for smoother blending
- 1 ½ cups heavy cream any dairy cream, not coffee creamer
- ¾ cup whole milk or preferred milk for richness balance
- 1 ¼ teaspoons kosher salt fine grain preferred
- ¾ teaspoon seasoned salt adds subtle savory depth
- ¾ teaspoon black pepper freshly ground for best flavor
- 1 ¼ teaspoons onion powder for gentle aromatic warmth
- ¾ teaspoon paprika adds color and mild smokiness
- ¾ teaspoon dry mustard powder classic Benedict flavor note
- 1 ¼ cups Monterey Jack cheese freshly shredded, optional topping
For the Hollandaise Sauce
- 5 egg yolks separated carefully, no whites
- ⅔ cup heavy cream warmed slightly, not hot
- 2 ½ tablespoons lemon juice freshly squeezed for brightness
- 1 ¼ teaspoons Dijon mustard smooth style recommended
- ¼ teaspoon cayenne pepper adjust for heat preference
- Pinch kosher salt to balance richness
- 9 tablespoons butter melted and slightly cooled
Instructions
- Prepare a 9×13-inch baking dish by coating it generously with butter or nonstick spray.
- Scatter half of the chopped Canadian bacon evenly across the bottom of the dish.
- Split the English muffins using a fork, toast until lightly crisp, butter them, then cut into bite-size chunks.
- Place half of the muffin pieces over the bacon, then repeat with the remaining bacon followed by the rest of the muffins.
- In a large bowl, whisk together the eggs, cream, milk, salts, pepper, onion powder, paprika, and mustard powder until fully combined.
- Sprinkle the shredded cheese evenly across the top if using.
- Slowly pour the egg mixture over the casserole, making sure all pieces are moistened.
- Cover tightly with foil and refrigerate for at least 4 hours or overnight.
- Remove the dish from the refrigerator while the oven preheats to 375°F, keeping it covered.
- Bake covered for 35 minutes, then uncover and continue baking until the center is set and lightly golden.
- Add the egg yolks, cream, lemon juice, Dijon, cayenne, and salt to a blender and blend on high until warmed and smooth.
- With the blender running, slowly stream in the melted butter until the sauce thickens and turns glossy.
- Serve the casserole warm with hollandaise drizzled over individual portions or across the entire dish.
Notes
This casserole is made for slow mornings and full tables, when everyone gathers before the oven even cools. The flavors deepen overnight, making each bite feel nostalgic and indulgent without any morning stress.
Nutrition
Serving: 180g | Calories: 305kcal (15%) | Carbohydrates: 17g (6%) | Protein: 15g (30%) | Fat: 20g (31%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 235mg (78%) | Sodium: 620mg (27%) | Potassium: 260mg (7%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 690IU (14%) | Vitamin C: 1mg (1%) | Calcium: 105mg (11%) | Iron: 1mg (6%)
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