5 from 1 vote
Overnight Eggs Benedict Casserole
Prep Time
15 mins
Cook Time
1 hr 15 mins
Overnight Refrigeration Time
8 hrs
Total Time
9 hrs 30 mins
 
This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
Course: Breakfast/Brunch
Cuisine: American
Keyword: breakfast casserole, Christmas breakfast, Eggs Benedict Casserole
Servings: 8
Calories: 610 kcal
Author: Bernadette Martin
Ingredients
For the casserole
  • 6 English muffins, torn or chopped into small pieces
  • 1 pound bacon, chopped into 1 inch pieces and cooked until crispy (substitute chopped ham or Canadian bacon if desired)
  • 8 eggs
  • 2 cups half and half or milk (I used 1 cup heavy cream and 1 cup milk)
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
For the Hollandaise Sauce
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter (one stick)
  • large pinch salt
Instructions
  1. Grease a 2 1/2 quart casserole dish with butter.
  2. In a mixing bowl whixk together the eggs, half and half (or milk), onion powder, paprika, and salt.
  3. Layer the torn English muffins and bacon in the casserole dish, pour the egg mixture over the muffins and bacon. Cover with aluminum foil and refrigerate overnight.
  4. Preheat the oven to 375 degrees F. Place the casserole in the oven and bake for 45 minutes. Uncover and continue to bake until the eggs are set, 15-30 minutes. Remove from the oven and let cool slightly while you make the Hollandaise sauce.
  5. Bring a small amount of water to a simmer in a pot. In a heat-proof bowl that will fit over the pot, whisk together the eggs and lemon juice until thick and creamy. Place the bowl over the simmering water and continue to whisk while slowly pouring in the melted butter. Continue to whisk until the sauce is thick and creamy. Remove from the heat and whisk in the salt. Serve on the side with the casserole.
Recipe Notes

If you like a lot of Hollandaise on your Eggs Benedict, you can easily double the recipe for the sauce.

Nutrition Facts
Overnight Eggs Benedict Casserole
Amount Per Serving
Calories 610 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 21g131%
Cholesterol 351mg117%
Sodium 828mg36%
Potassium 317mg9%
Carbohydrates 24g8%
Fiber 1g4%
Protein 19g38%
Vitamin A 1020IU20%
Vitamin C 1.2mg1%
Calcium 128mg13%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.