Eggs Benedict Casserole is a wonderful make-ahead breakfast casserole made with English muffins, Canadian bacon, eggs, asparagus, and Hollandaise sauce. This easy recipe gets rave reviews!
Overnight Eggs Benedict Casserole
Eggs Benedict Casserole is an easy to make savory bread pudding with all the flavor of Eggs Benedict.
Who doesn’t love Eggs Benedict? It always feels like a treat to order it at a restaurant and I occasionally make it at home. I especially like this Southern Eggs Benedict recipe with pulled pork.
But making all the different components and assembling them can be tedious, especially cooking the poached eggs.
Well, good news. For this Eggs Benedict Casserole, there’s no need to poach eggs or pre-cook them in any way. They get whisked together with milk and poured over the casserole and they cook as the casserole bakes in the oven.
And yet, I swear this casserole still has that poached egg flavor.
English muffins are cut into pieces and layered with lots of chopped Canadian bacon and asparagus. You can leave the asparagus out, but I love any chance I can get to eat asparagus with Hollandaise sauce.
Recipe Tips
- I’ve used Hollandaise sauce made from packets to pour over the casserole, but if you want to go to the trouble of making homemade, it will taste even better.
- Make it spicy by adding a pinch or two of cayenne pepper to the egg mixture.
- Broccoli or sauteed spinach can be substituted for the asparagus.
Make Ahead
The whole casserole gets assembled the night before, refrigerated overnight, and then baked in the morning. It can be assembled up to 24 hours in advance.
How To Serve
Perfect for a holiday brunch or a special weekend breakfast when you have guests over. I especially love it for both Christmas morning and Easter brunch. Also makes a great Mother’s Day recipe.
With this easy casserole you have all the flavor of Eggs Benedict without slaving over the stove all morning. Just pop it in the oven, drown it in Hollandaise sauce and let everyone help themselves. Leftovers reheat well too.
How To Store
Leftovers can be stored in an airtight container in the refrigerator for 3 days. It reheats well in the microwave.
Can It Be Frozen?
Yes, this casserole freezes well. I recommend assembling it and freezing before baking. It can be frozen for up to 2 months. Thaw completely in the refrigerator before baking.
Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Instagram.
Try These Other Brekfast Casseroles
- Breakfast Tater Tot Casserole
- Biscuits and Gravy Casserole
- Breakfast Biscuit Bubble Up
- Cheesy Grits Casserole with Smoked Sausage
- Sausage and Cheese English Muffin Casserole
- Everything Bagel Breakfast Casserole
Eggs Benedict Casserole
Equipment
Ingredients
- 6 English muffins,, cut into 1/2-inch cubes
- 2 (6-ounce) packages Canadian bacon,, cut into small pieces
- 1 1/2 cups fresh asparagus cut into 1-inch pieces
- 5 slices baby swiss cheese,, cut into thin strips
- 8 large eggs
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup shredded mozzarella cheese
- 2 green onions,, chopped
- 2 (1.25-ounce) packets of hollandaise sauce mix,, made according to package directions
Instructions
- Lightly grease a 9X13-inch baking dish.
- Spread half of English muffin cubes in bottom of baking dish.
- Sprinkle half of Canadian bacon and half of asparagus on top of English Muffin cubes.
- Scatter swiss cheese pieces on top of asparagus and Canadian bacon.
- Repeat with remaining English muffin cubes, Canadian bacon, and asparagus.
- In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together.
- Pour evenly over casserole dish. Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Bake covered for 40 minutes.
- Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes.
- Serve with hollandaise sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe originally published January 23, 2016
Disclosure: This post contains affiliate links.
Everyone just left from our baptism brunch. Just had to report that everyone said this recipe was “amazing!” It turned out delish! I made it yesterday and put it in the oven while we went to church and it was done when we returned. Thank you!
So glad everyone enjoyed it Louise!
DELICIOUS!!! I made this for a Thanksgiving weekend getaway with friends. I made two mistakes that ended up not being mistakes at all! First, I never read the instructions fully before I started to make it so I didn’t realize it was supposed to be made and refrigerated overnight! Oops! Then, I misread that the first 40 minutes was supposed to be baked covered. Again, Oops! Well, it turned out delicious nonetheless. Actually, we all agreed that if I had refrigerated it, the English muffins may have been too mushy. Then secondly, by not covering it, the muffins and some of the bacon got a little crispy. Everyone loved it and had seconds! (6 adults) So, to each their own, but when I make this again, and I will, I am repeating my “mistakes”! Lol. Great recipe. Side note…. I think one package of sauce would be plenty unless people really love it. We had half our sauce left.
Looks great! But does the asparagus get soggy if I make it the night before?
It shouldn’t if you don’t overcook it.
Love this easy way to enjoy eggs benedict!
This casserole looks just irresistible!
Now this is my kind of breakfast! I love make-ahead dishes that are so full of flavor. And eggs benedict happens to be a favorite of mine, so I know I would devour this casserole in no time!
What a great looking casserole!! We do brunch every Sunday in my house. I am adding this to the menu next week. And I love your pretty dish!!
This looks unreal! Totally the star of a brunch spread 🙂
I can’t wait to make this for weekend guest. Breakfast casseroles….mmm!
My favorite brunch dish! Love this as a casserole – looks so good. Serious Eats has a super simple hollandaise recipe that you can make using a blender – takes no time at all! http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html