Eggs benedict casserole takes a classic breakfast recipe and revamps it into an easy overnight breakfast casserole. English muffins and ham are layered in a casserole dish, then topped with an egg/milk mixture and baked until hot. Top this easy eggs benedict casserole with a quick and easy hollandaise sauce for the perfect holiday meal!
Overnight casseroles are one of our holiday traditions. The ability to make breakfast ahead of time and just pop it in the oven in the morning is truly a time saver on the big day! We love overnight breakfast blueberry cake and overnight enchiladas, so this eggs benedict casserole was definitely a hit!
Eggs Benedict Casserole
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Eggs benedict is a world class breakfast, and something I end up ordering every time I go out to eat. Making it at home requires making perfect poached eggs and whisking your life away for a hollandaise that doesn’t split. This easy eggs benny casserole is a great easy way to enjoy the rich flavors in eggs benedict without all of the work involved!
There are a million types of eggs benedict recipes out there depending on your taste, so feel free to add whatever you’d like to the mix. Some of our favorite additions are:
- Spinach and feta cheese
- Smoked salmon, cream cheese (added to the milk mixture), and capers
- Tomatoes and green onions
- Leftover turkey (topped with cranberry sauce)
Eggs benedict casserole is so much fun to get creative with!
What Is Eggs Benedict
A classic eggs benedict is made with a toasted english muffin, Canadian bacon, and a poached egg on top of it. This is all covered in a hollandaise sauce made from egg yolks, butter, and a bit of lemon juice.
Classic eggs benedict is a tough dish to nail. The muffins need to be toasted perfectly, ham needs to be warm, the egg needs to be poached perfectly so the yolk is runny, and the hollandaise takes practice to prevent it from splitting. Cue this eggs benedict casserole recipe!
Can You Freeze Egg Casserole
If you don’t finish this eggs benedict casserole (I would be surprised), you can freeze it for sure! To reheat it, pop it back into the oven until heated through. If the top begins to brown, cover it loosely with aluminum foil to prevent it from browning any further!
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Eggs Benedict Casserole
- 8 english muffins
- 2 cups chopped Canadian Bacon
- 3 green onions
- 8 eggs
- 2 ½ cups milk
- ½ teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 package hollandaise sauce mix prepared, according to directions
- Open english muffins and place on a pan. Broil until slightly toasted. Flip over and broil until slightly toasted. Cut english muffins into 1/2" squares.
- Place english muffins in the bottom of a 9x13 pan. Evenly sprinkle Canadian bacon and green onions over top.
- In a large bowl, combine eggs, milk, Worcestershire sauce, onion powder, paprika, salt and pepper. Gently spoon over english muffins and cover with foil. Refrigerate overnight.
In the morning
- Remove the pan from the oven while preheating the oven to 350 degrees.
- Bake covered for 30 minutes. Remove foil and bake an additional 10-15 minutes or until a knife inserted in the center comes out clean. Cut into squares and serve with Hollandaise sauce.