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Easy Overnight Eggs Benedict Casserole Recipe with Homemade Hollandaise Sauce

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A cozy, no-fuss casserole that captures the rich, buttery charm of classic Eggs Benedict with an easy overnight soak and homemade hollandaise sauce. Perfect for lazy weekend brunches or impressing guests without the stress.

Ingredients

Scale
  • 6 large eggs (room temperature for best mixing)
  • 2 cups whole milk (or half-and-half for extra creaminess)
  • 4 cups cubed English muffins (about 4–5 muffins), lightly toasted
  • 8 oz Canadian bacon, sliced into bite-sized pieces
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt, to taste

Instructions

  1. In a large mixing bowl, whisk together the 6 large eggs and 2 cups whole milk until smooth and combined — about 1-2 minutes. Add 1 teaspoon Dijon mustard, salt, and pepper to taste.
  2. Fold in the cubed toasted English muffins, sliced Canadian bacon, and shredded cheddar cheese. Ensure the muffins are well coated with the egg mixture.
  3. Spray a 9×13-inch baking dish with nonstick spray, then pour in the mixture evenly. Cover tightly with plastic wrap or aluminum foil and refrigerate overnight (or at least 6 hours).
  4. Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature for about 10 minutes.
  5. Bake uncovered for 45-50 minutes, or until the top is golden brown and eggs are fully set (a knife inserted in the center should come out clean).
  6. While the casserole bakes, prepare the hollandaise sauce: In a heatproof bowl, whisk 3 egg yolks with 1 tablespoon fresh lemon juice until pale and slightly thickened.
  7. Place the bowl over gently simmering water (double boiler). Slowly drizzle in 1/2 cup melted butter while whisking constantly until sauce thickens and is smooth.
  8. Stir in a pinch of cayenne and salt to taste. Keep heat gentle to avoid scrambling eggs.
  9. Once casserole is out of the oven, let cool for 5 minutes. Spoon onto plates and drizzle with warm hollandaise sauce. Garnish with chopped fresh chives or parsley if desired.

Notes

Toast English muffins to prevent sogginess. Keep heat low and whisk constantly when making hollandaise to avoid scrambling eggs. Let casserole sit at room temperature before baking for even cooking. If hollandaise is too thick, add a teaspoon of warm water to loosen. Tent casserole with foil if browning too quickly. Leftovers keep well refrigerated for up to 3 days; reheat gently in oven.

Nutrition

Keywords: Eggs Benedict casserole, overnight casserole, hollandaise sauce, breakfast casserole, brunch recipe, easy brunch, Canadian bacon casserole

Find it online: https://coracooks.com/easy-overnight-eggs-benedict-casserole-recipe-with-homemade-hollandaise-sauce/