Overnight eggs benedict casserole is a perfect recipe to serve at brunch. Make this baked dish right away or get it ready and let it chill overnight for an easy recipe for a crowd.
If you love the rich taste of the saucy eggs benedict, then you are sure to love this casserole version. It is one of our favorite breakfast, brunch; heck, sometimes dinner recipes.
Easy Egg Bake Recipe
This may look like a hard recipe, but let me assure you, it is one of those easy weeknight meals that we have when I don’t feel like doing much. Just get the ingredients into the baking dish and get it into the oven. When it is almost done, spend 5-10 minutes making the easy, no-fail sauce.
A deliciously silky custard with cubed bread and ham with a rich hollandaise sauce drizzled over the top to finish the casserole.
Whenever I have people coming over for brunch, this is always on the menu. It is so easy to make, and this egg casserole is usually the first food that folks seem to get on their plate.
This is a smart egg bake that takes its flavor and ingredient cues from the classic eggs benedict and people rave about the casserole every time I make it.
Sometimes, I have attended a brunch where it is bring-a-dish-to-pass type of menu. This one has never failed me. When I see this casserole in line with the others and watch what people dig into and pass on. Well, let’s just say, they dig into this one a lot.
Make Ahead Egg Benedict Casserole
I like to serve brunch foods that are easy, taste great, and are not ordinary food that people will have every day. Therefore, this eggs benedict casserole is the perfect fit.
Assembling the casserole the evening before, then just baking it in the morning is so easy. I can also make the Hollandaise sauce ahead of time and heat it in the microwave just before serving too.
Just imagine getting up on Christmas morning and simply putting this in the oven. Let it bake while everyone is opening their gifts enjoying time with each other. What a wonderful and relaxing morning for everyone.
How about the morning after New Years evening festivities? I know we have a trivia contest with a large group and it can go into the early morning hours on New Years Eve. It is lovely to just take this out of the refrigerator and pop it into the oven for a delicious and hearty breakfast.
I can at least muster my morning coffee while I am waiting on breakfast.
Eggs Benedict Casserole Ingredients
This is a simple recipe with typical ingredients that would be in an eggs benedict with hollandaise sauce.
English muffins. Today, I had English muffin bread. However, you could also use sourdough bread, brioche, or French bread. Really, any hearty and durable bread loaf as your bread will need to stand up to the thick custard without falling apart. Stale bread is perfect for this recipe.
Canadian Bacon. Canadian bacon is the traditional meat used in an eggs benedict recipe; however, you can also swap this out for other meat you might have on hand. Leftover Holiday ham diced or thin sliced luncheon ham meat diced would work well for this.
Eggs. Both the egg yok and egg white are used in this recipe. If preferred, you could substitute. 1 egg is roughly 1/4 cup; therefore, you will need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.
Milk. I used whole milk; however, you can used canned milk, 2 % milk or any other milk that you prefer.
Cheese. I used Gouda cheese today. However, other great varieties would be Swiss cheese, Cheddar, Colby/Jack, Mozzarella, or Provolone. There are just a few suggestions, change up the cheese to your liking. They are all so scrumptious.
Seasonings. Onion Powder adds a bit more flavor to the dish. Paprika is sprinkled on top to add just a hint of smokiness and to help make this casserole look pretty.
Hollandaise Sauce Ingredients
Egg Yolks. The egg yolks are used to make the Hollandaise sauce. Save the whites for another recipe or add them to an omelet later.
Heavy Whipping Cream. For this recipe, you really do need the richness of the heavy whipping cream. This helps give the sauce its rich and velvety texture along with the egg yoks and butter.
Dijon Mustard. Today, I used a stone ground honey mustard. Generally, for this recipe, I stick to the brown mustards as they have a deeper flavor profile that pairs nicely with the other ingredients in the sauce and the casserole.
Lemon Juice. This just makes the rich sauce taste so fresh.
Butter. Softened NOT melted. Many recipes call for melted butter. This recipe uses my no-fail recipe for Hollandaise sauce with a few added ingredients for taste. The secret is not melting the butter. Works our perfectly rich and creamy every time.
If you have not made Hollandaise sauce because you thought it was too hard. Give this a try, here is my no-fail method.
Prefer Eggs Benedict? no worries, I have that recipe for you too. Just like a restaurant.
Spice Up the Casserole if Desired
If you like a bit of heat with your eggs benedict, have a bit of hot sauce or pinch of cayenne ready to use. However, I generally have these for my guests to add to their individual plates when I serve this. Not everyone likes the added heat in this casserole.
This is a wonderful recipe to reserve as a leftover. I store the bread casserole separately from the sauce. However, they are both in airtight containers in the refrigerator for food safety. They will keep up to 4 days.
To reheat, the bread casserole can be placed back in the oven to bake until warmed through, approximately 20 minutes at 350 degrees F.
However, this is a nice one to microwave one piece at a time. I microwave the sauce too and pour it over my piece of Eggs benedict casserole. The sauce is still rich and velvety over the warmed bread mixture.
Freezing the Breakfast Casserole
This can be frozen both before baking and after it is baked. Just make sure it is in a container that can go from the freezer to the oven safely when heating it up. Add an extra 30-45 minutes to the baking time as it is frozen.
However, I would make the Hollandaise sauce fresh and not freeze that. It only takes a few minutes to make this sauce while the casserole is in the oven baking.
Overnight Eggs Benedict Casserole
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- 6 English Muffins split and cut into 1-inch pieces-can use any hearty bread cubed-about 6 cups
- 6 Ounces Canadian Bacon cut into bite-sized pieces. Can use any type of ham
- 8 Large Eggs
- 2 Cups Milk
- 6 Ounces Gouda Cheese Shredded, any type of cheese you prefer will work too
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
Hollandaise Sauce Ingredients
- 4 Large Egg Yolks
- ½ Cup Heavy Whipping Cream
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Dijon Mustard
- ½ Cup butter Softened
- Place the cubed bread in a greased 9 X 13 baking dish. Top with the cut up Canadian Bacon or Ham pieces, and shredded cheese.
- In a large bowl, whisk together the eggs, milk and onion powder. Pour over the top of the ingredients in the pan.
- Sprinkle on the paprika.
- Bake uncovered at 375 degrees Fahrenheit for 50 minutes or until the center is baked through. This can be tested using a knife inserted into the center. If it comes out clean, the center is done.
- While the bread, ham, and cheese mixture is in the oven, start the Hollandaise sauce. However, I generally wait till the last 10-15 minutes of baking to even start the sauce. It goes together very quickly.
- Using a metal bowl over simmering water or a double boiler, whisk the egg yolks until blended.
- Add the cream, lemon juice, and mustard; and whisk to combine.
- Add the softened butter and whisk continuously a minute or two until the sauce is thick enough to coat a metal spoon.
- The sauce is ready for pouring over the Eggs Benedict Casserole.