This Eggs Benedict Casserole is the best savory brunch dish ever! Layers of Canadian bacon and crispy bacon are wrapped in egg and English muffins, topped with a decadent homemade Hollandaise sauce, in this easy overnight breakfast casserole!
There’s no better decadent breakfast than Eggs Benedict covered in Hollandaise sauce. Meaty Eggs Benedict Casserole is the best way to make it for a crowd on a holiday morning. Make it for your next backyard brunch, or use leftover holiday ham for a yummy day-after-Christmas breakfast.
MEATY EGGS BENEDICT CASSEROLE
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Let’s face it, we get busy on holiday mornings. No one wants to be stuck in the kitchen, missing the traditional festivities and fun! Oven Eggs Benedict Casserole is so easy for holiday mornings because all the work is done the night before.
This is the best Eggs Benedict casserole recipe because so simple to make and has only a few ingredients. Traditionally, Eggs Benedict is made with poached eggs, but I used a little creative license here to make it easier. It’s still just as creamy and rich as your favorite restaurant, but made in minutes at home in your pajamas!
What’s in Eggs Benedict Casserole?
EGGS: You’ll need most of a dozen eggs for this decadent eggs Benedict casserole recipe! There’s 8 in the casserole alone, plus another 3 yolks to make the creamy Hollandaise sauce at home with just 4 ingredients.
BACON: This Meaty Eggs Benedict Casserole is packed with traditional Canadian bacon plus crispy strips of bacon! Be sure the meat is fully cooked before adding it to this overnight breakfast casserole.
ENGLISH MUFFINS: There are so many twists on eggs Benedict, but I need English muffins in mine! The beauty of this casserole recipe is you can use broken muffins or even slightly stale ones!
Don’t forget the milk and lemon juice! I love this overnight Eggs Benedict Casserole because I always have these basic ingredients in my kitchen in case of a brunch emergency.
How to Make Eggs Benedict Casserole
- First, spread half of the Canadian bacon and crispy bacon on the bottom of a greased baking dish.
- Then, cover the meaty layer with English muffin pieces.
- Now, whisk together the eggs, milk, and salt, and pour it over the muffins. Spread the rest of the meat on top and chill the covered casserole overnight.
- When it’s time to bake, keep the casserole covered for the majority of the cooking time. Then remove it at the end to get the top a little crunchy.
- To make the Hollandaise sauce, melt the butter in a saucepan while whipping egg yolks in your blender. Slowly add the melted butter to the blender with the whipped egg yolks. Finally, add a little lemon juice and season with salt and pepper. So easy!
If your Hollandaise sauce is still a little thick, add a little more lemon juice. This Eggs Benedict Casserole is good without the sauce, but it truly makes a good breakfast amazing in just a few steps!
Can You Freeze Eggs Benedict Casserole?
The only thing better than an overnight breakfast casserole is one you can freeze, too!
While the hollandaise sauce would not react well to freezing, this casserole is a great one to throw in the freezer for a rainy morning.
To freeze this casserole, simply assemble and bake as directed. Then, let it cool completely, cover it, and freeze for up to 3 months.
Frozen Hollandaise sauce can be grainy and broken when thawed. Luckily it takes mere minutes to make fresh!
What’s the Difference between Eggs Benedict and Eggs Florentine?
When it comes to traditional Eggs Benedict, there’s always a toasted English muffin with a slice of Canadian bacon and a poached egg all topped with Hollandaise sauce.
Eggs Florentine, however, is almost identical! The addition of steamed spinach between the Canadian bacon and egg makes it a whole different dish.
You could add a little cooked spinach to the mix for this Eggs Benedict Casserole, but be sure to squeeze all the water out or you’ll end up with a soggy brunch!
More Yummy Breakfast Casserole Recipes
- Spinach Tomato Breakfast Casserole
- Overnight Crockpot Breakfast Casserole
- French Toast Bake
- Tater Tot Breakfast Casserole
- Easy Cheesy Southwest Breakfast Casserole
- More BREAKFAST recipes…
Tools used to make this Meaty Eggs Benedict Casserole recipe
Baking dish: If you have a 9×13 baking dish with a lid, use that! It makes it easy to throw this overnight breakfast casserole in the fridge until it’s time to bake in the morning.
Egg separator: Hollandaise sauce is made with just egg yolks. If you struggle separating eggs, these little tools are a lifesaver. No wasted eggs for me!
*This post originally posted on 04/13/2014.
Eggs Benedict Casserole
- 3 egg yolks
- 1 cup unsalted butter melted
- 1 lemon juiced (about 1/4 cup)
- Salt and pepper to taste
- Grease the inside of a 9-inch x 13-inch baking dish.
- Spread half of the Canadian bacon and bacon on the bottom of the dish. Layer the English muffin pieces on top of the meats.
- In a medium bowl, whisk the eggs, milk, and salt together. Pour over the English muffins.
- Spread the remaining meats over the top of the English muffins. Cover with foil and refrigerate overnight, about 8 hours.
- Preheat oven to 375 degrees F.
- Bake covered for 35 minutes. Remove the foil and bake an additional 10-15 minutes or until cooked through. Remove from oven.
- Melt butter in a small saucepan over medium heat or in the microwave.
- Whip egg yolks in a blender.
- VERY slowly add melted butter to the eggs while running the blender. The stream of butter should be the thickness of a piece of yarn.
- Squeeze in lemon juice, making sure to not add seeds. Blend to combine. Season with salt and pepper to taste.*If the sauce is too thick add more lemon juice.
- Cut casserole into slices, top with hollandaise sauce, and chopped chives. Serve warm.