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Overnight eggs benedict casserole

December 12, 2014 by Roxana 16 Comments

There is nothing like waking up to a delicious eggs benedict casserole awaiting you with little or no effort on your part just ready to be placed in a hot oven until the aroma wafts through the house.
There is nothing like waking up to a delicious eggs benedict casserole awaiting you with little or no effort on your part just ready to be placed in a hot oven until the aroma wafts through the house.

With all the stress that Christmas morning brings, there’s nothing like a make-ahead casserole to save the day. I absolutely love egg casseroles. After all what’s not to love? You can have them for breakfast, lunch or for dinner and they are so versatile. You can add pretty much any leftovers you have on hand, leave it overnight in the fridge for the flavors to combine and bake when needed.

Casseroles like this are perfect when you have a long day ahead of you and don’t have time to prepare a good breakfast in the morning.

This eggs benedict casserole is so hearty and comes together in no time. Just pop it in the oven while the kids are opening their presents.

Overnight eggs benedict casserole recipe

I have been making this eggs benedict casserole for years now. It’s our Christmas morning casserole.

What I love the best about this is that it takes 5 minutes to put together the night before, once the Christmas eve dinner is done. The longer it sits in the fridge, the more the english muffins absorb the egg mixture making it even more flavorful.

Usually eggs benedict are made with Canadian bacon and that’s what I use 90% of the time, but of course there are times when I have a little leftover ham. It makes a great substitute to the Canadian bacon. No one will tell the difference. It will be our little secret.

Place the diced english muffins and Canadian bacon in a 2 1/2 quart baking dish and pour the egg mixture over them. I love my Le Creuset baking dishes.

They come in so many sizes and colors, it’s always a pleasure baking in them!

Overnight eggs benedict casserole recipe

While the casserole is baking in the oven, you have to make the hollandaise sauce. If you want to take the easy route, you can use a store bought Hollandaise sauce mix, but making it from scratch it takes just a few minutes of intense mixing. That’s the time I cheat and use my hand mixer with the whisk attachment.

When making hollandaise sauce from scratch, keep in mind the egg yolks are barely cooked. My recommendation would be to use pasteurized eggs or at least organic eggs.

When the eggs benedict casserole is done, I prefer to let everyone pour hollandaise sauce over their serving instead of pouring it over the entire casserole. It’s just a personal preference, of course. My husband makes jokes I fear my pretty baking dishes will get dirty. In my defense, I do love my colorful baking dishes!

If you’re a fanatic about colorful casserole dishes like me, it’s time to do a little happy dance! Le Creuset will generously offered one lucky winner either 3 baking dishes OR a 10″ iron skillet! You can check them out by clicking on the links below and use the widget to enter the giveaway!

one 2-1/2 qt rectangular dish http://www.lecreuset.com/bakeware/baking-dishes/heritage-2-1-2-qt-rectangular-dish

one 1-4/5 qt rectangular dish http://www.lecreuset.com/bakeware/baking-dishes/1-4-5-qt-rectangular-dish

one 1-3/4 qt oval dish http://www.lecreuset.com/bakeware/baking-dishes/1-3-4-qt-oval-dish-pg1040s-28

one 10″ iron skillet http://www.lecreuset.com/cookware/skillets—saute-pans/skillets/signature-10-1-4-iron-handle-skillet

Overnight eggs benedict casserole recipe

Yields 10 servings

There is nothing like waking up to a delicious eggs benedict casserole awaiting you with little or no effort on your part just ready to be placed in a hot oven until the aroma wafts through the house.

15 minPrep Time

1 hrCook Time

10 hrTotal Time

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Ingredients

    Casseole
  • 1 pound Canadian bacon, diced (leftover fully cooked ham can be used instead)
  • 6 English muffins, diced
  • 8 eggs
  • 2 cups half-and-half or milk
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • Hollandaise sauce
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted
  • pinch of salt

Instructions

  1. Butter a 2 1/2 quart baking dish.
  2. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon.
  3. In a mixing bowl, whisk the eggs with the half-and-half, onion powder, salt, pepper and paprika.
  4. Pour the egg mixture over the casserole.
  5. Cover baking dish with plastic wrap and refrigerate overnight.
  6. In the morning, heat the oven to 375F.
  7. Cover the casserole with aluminum foil and bake in preheated oven for 45 minutes or until the eggs are barely set.
  8. Remove foil and continue to bake the casserole for an additional 15-20 minutes or until eggs are completely set.
  9. Remove from the over and let cool slightly while making the hollandaise sauce.
  10. Place the egg yolks and lemon juice in a stainless steel bowl. With an electric hand mixer, whisk until the mixture is thickened and doubled in volume.
  11. Place the bowl over a saucepan with very little simmering water (the water should not touch the bottom of the bowl) and continue to whisk rapidly slowly drizzling in the melted butter.
  12. Whisk until the sauce is thickened and doubled in volume.
  13. Remove the bowl from the heat and stir in the salt.
  14. Serve hot over the casserole.
7.6.8
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https://atreatsaffair.com/overnight-eggs-benedict-casserole-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Happy baking,

Roxana

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Filed Under: Brunch, Christmas, Easter, Pork, Recipe Tagged With: bacon, breakfast, casserole, Christmas, half and half, ham, holiday, overnight, savory, vegetarian

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Vicky says

    December 12, 2014 at 8:54 pm

    We make something similar to this every year! It is a wonderful way to start Christmas and Easter morning. I'll sometimes put fresh mushrooms or green bell peppers in it and make it into a Denver omelet. I like the idea of the English muffins!
    Reply
  2. Chelsea+@chelseasmessyapron says

    December 12, 2014 at 10:17 pm

    I could not agree more! Breakfasts made the night before are life savers during this time of year! Looks amazing! :)
    Reply
  3. Anna+@+Crunchy+Creamy+Sweet says

    December 12, 2014 at 10:35 pm

    Overnight breakfasts are the best for the Christmas Day! This looks fabulous! And the Le Creuset dish - swoon!!!
    Reply
  4. Susan says

    December 13, 2014 at 7:56 am

    Can this be frozen ahead of time? And either cooked from frozen or deforested first then cooked? TIA. :)
    Reply
    • Roxana says

      December 15, 2014 at 7:36 am

      Hi Susan, Although most casserole could be frozen, I have never tried freezing this one. It might, but I would not recommend it. It's so easy to make it and so much better when it's freshly made!
      Reply
  5. Emily+@+Life+on+Food says

    December 13, 2014 at 3:04 pm

    I need to master some overnight breakfasts before the holidays. So many people visiting and lots of hungry bellies.
    Reply
  6. Raquel says

    December 15, 2014 at 9:05 am

    The breakfast looks great Rozana! I have never used Le Creuset, but hear it is great!
    Reply
  7. Cathy says

    April 2, 2015 at 11:04 am

    In the picture you have a green garnish, but I don't see it in the list, what is it? Thanks!
    Reply
    • Roxana says

      April 5, 2015 at 9:14 pm

      Hi Cathy, I used some fresh thyme for garnish
      Reply
  8. Maureen says

    April 6, 2015 at 3:03 am

    I totally agree that overnight eggs benedict casserole is the perfect breakfast a long day ahead. it doesn't take much time to prepare. And there's really nothing to hate about it. I love it!
    Reply
  9. Kim Osteen-Petreshock says

    August 31, 2015 at 8:20 pm

    I've got to give this a try. My husband loves Eggs Benedict. I, however, don't enjoy poaching eggs. Ha ha. I'm definitely pinning this! :)
    Reply
  10. Wanda says

    October 28, 2015 at 7:24 am

    Going to try this soon. Wondering if I have to precook the bacon first?
    Reply
    • Roxana says

      October 28, 2015 at 8:58 am

      Hi Wanda, Canadian bacon comes fully cooked in stores. There's no need for you to cook it before adding it to the casserole. Roxana
      Reply
  11. Buffy Taylor says

    November 1, 2015 at 8:39 pm

    Does traditional eggs Benedict use asparagus? If so, how would you suggest adding it to the casserole?
    Reply
    • Roxana says

      November 5, 2015 at 7:13 am

      Hi Buffy, I've seen eggs benedict with asparagus and I've seen without. The original is without :) But if you want to add asparagus, you can do that. Just make sure you don't use the woody bottom part :) Roxana
      Reply
  12. Tammy says

    September 25, 2016 at 1:21 pm

    This recipe was a HIT at our house! We had a few doubters, who tried it w/Swiss or pepper jack, instead of the Hollandaise sauce & it was great w/either, but once they gave the sauce a try, they went back for 2nds. I used dill weed as a garnish. It was GREAT & so SIMPLE!! Will make this 1, again.
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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