Eggs Benedict Casserole

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Easy overnight Eggs Benedict Casserole will impress everyone!

This casserole can be made the night before then you just pop it in the oven. It is so incredibly easy, but it will impress. 

I LOVE Eggs Benedict! Hands down … a FAVORITE breakfast.

All of them. Classic, Florentine, Sardou, Crab Cake, Pulled Pork. All of them.

When I am hungry, I am hungry and this overnight Eggs Benedict is perfect for mornings when you can’t cook, or don’t want to cook (like after a big church event, or on Christmas morning or Easter morning 😉) and just want to pop something in and switch on the oven.

You start this overnight and let the English muffin cubes soak up all the egg mixture and get good and saturated. Assembly is super easy and will take you less than 10 minutes to prepare it all. Don’t stress about this, it doesn’t have to be perfect or symmetrical to taste amazing.

Have you ever wanted to enjoy a delicious Eggs Benedict but didn’t feel like going through the hassle of poaching eggs and making Hollandaise sauce? Well, I have the perfect solution for you – Eggs Benedict casserole! This breakfast casserole is not only easy to make, but it also has all the flavors of a traditional Eggs Benedict.

To make this Eggs Benedict casserole, you will need the following ingredients:

• 6 English muffins, sliced
• 6 slices of Canadian bacon, chopped
• 8 large eggs
• 1 1/2 cups of milk
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste
• 1/2 cup of shredded cheddar cheese
• Hollandaise sauce for serving
• Fresh chopped parsley for garnish (optional)

Here’s how to make it:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Arrange the sliced English muffins in a single layer on the bottom of the baking dish. Sprinkle the chopped Canadian bacon on top of the muffins.
3. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper. Pour the egg mixture evenly over the English muffins and bacon. Press down gently to ensure all the muffins are soaked in the mixture.
4. Sprinkle the shredded cheddar cheese over the casserole.
5. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the eggs are set and the cheese is melted and bubbly.
6. Once the casserole is done, remove it from the oven and let it cool for a few minutes. Then, slice it into squares or rectangles.
7. Serve the Eggs Benedict casserole with Hollandaise sauce drizzled on top. You can also garnish it with fresh chopped parsley or some paprika for some extra color and flavor.

This Eggs Benedict casserole is perfect for a crowd-pleasing brunch or even a lazy weekend breakfast. It’s a great way to enjoy all the classic flavors of Eggs Benedict without the fuss of making each component separately. Plus, it can be easily customized by adding your favorite ingredients like spinach, mushrooms, or even smoked salmon.

Give this Eggs Benedict casserole a try and indulge in a delicious and hassle-free breakfast treat. It’s sure to become a favorite in your household!