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.
breakfast casserole, Christmas breakfast, Eggs Benedict Casserole
Calories: 610 kcal
For the casserole
torn or chopped into small pieces
chopped into 1 inch pieces and cooked until crispy (substitute chopped ham or Canadian bacon if desired)
half and half or milk
(I used 1 cup heavy cream and 1 cup milk)
For the Hollandaise Sauce
freshly squeezed lemon juice
Grease a 2 1/2 quart casserole dish with butter.
In a mixing bowl whixk together the eggs, half and half (or milk), onion powder, paprika, and salt.
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.
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.
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.
If you like a lot of Hollandaise on your Eggs Benedict, you can easily double the recipe for the sauce.
Overnight Eggs Benedict Casserole
Amount Per Serving
Calories from Fat 432
% Daily Value*
Saturated Fat 21g131%
Vitamin A 1020IU20%
Vitamin C 1.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.