Description
A delicious and comforting Overnight Eggs Benedict Casserole featuring cubes of English muffins and Canadian bacon baked in a savory egg mixture, topped with a rich homemade hollandaise sauce. Perfect for brunch gatherings or special mornings, this make-ahead casserole is easy to prepare and yields tender, flavorful slices ready to serve.
Ingredients
Units
Scale
For the Casserole
- 6 whole English muffins
- 450 grams (1 pound) thick cut Canadian bacon or ham
- 10 large whole eggs
- 227 grams (1 cup, 240 milliliters) milk, preferably whole milk
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- Chives for garnish if desired
For the Hollandaise
- 170 grams (1 1/2 sticks, 3/4 cup) unsalted butter
- 6 large egg yolks
- 38 grams (2 1/2 tablespoons) fresh lemon juice
- 1/2 teaspoon salt
- Splash of hot sauce or pinch of ground cayenne, if desired
Instructions
- Prepare the casserole dish – Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray to prevent sticking.
- Cube the bread – Split the English muffins in half, then cut into ½ inch (1.25 cm) cubes. Place these cubes evenly in the bottom of the prepared baking dish.
- Add Canadian bacon – Cube the Canadian bacon or ham and scatter half the cubes over the bread. Toss gently by hand to combine the cubes of bread and meat, then spread evenly in the dish.
- Mix eggs and milk – In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and smooth.
- Assemble casserole – Pour the egg mixture over the bread and meat in the baking dish. Top with the remaining Canadian bacon cubes and press gently to submerge the meat in the egg mixture.
- Refrigerate overnight – Cover the dish tightly with foil or plastic wrap and refrigerate overnight or up to 24 hours. This step can be skipped, but resting improves texture.
- Bring to room temperature – About 1 hour 30 minutes before baking, remove the casserole from the fridge and let it sit at room temperature for 30 minutes.
- Preheat oven – Set the oven to 350°F (175°C) to preheat.
- Bake the casserole – Remove cover and bake for 1 hour until eggs are set. Protect the top with loose foil during the final 20 minutes to prevent over-browning. Once done, keep the casserole covered until serving.
- Make hollandaise sauce – Melt the butter and keep warm. In a blender, combine egg yolks, lemon juice, salt, and hot sauce or cayenne if using; blend for a few seconds. Blend again on low while slowly streaming in the melted butter to thicken the sauce. Adjust seasoning to taste.
- Serve – Slice the casserole and pour hollandaise sauce over each serving. Garnish with chives if desired. Serve immediately for best texture.
- Store leftovers – Cover and refrigerate any leftovers for up to 3 days.
Notes
- If your Canadian bacon is not precooked (common outside the US), cook it before adding to the casserole to ensure food safety.
- Letting the casserole rest overnight improves texture and flavor development.
- Keep hollandaise warm in a thermos or on a low heat source to prevent it from solidifying before serving.
- Use whole milk for a richer texture, but 2% milk can be substituted to reduce fat.
- The casserole can be baked immediately, but resting is recommended.
- Use fresh lemon juice for the hollandaise sauce for best flavor.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 310 mg
