This post is sponsored by Danish Creamery, but all thoughts and opinions are my own.
This eggs benedict casserole is absolutely heavenly. With brunch-worthy eggs on top, complete with those classic eggs benedict runny yolks, it’s all smothered in a crazy easy microwave hollandaise sauce. This overnight breakfast casserole is the absolute best and perfect for Christmas morning!
What Makes This Recipe So Good
- This eggs benedict casserole is packed with delicious eggs, chunks of English muffins, Canadian bacon, and topped with creamy hollandaise and the perfect runny eggs for a breakfast or brunch that’s sure the please the whole family.
- The hollandaise sauce is so easy to make, yet buttery and creamy, thanks to Danish Creamery’s European Style Butter with sea salt. Full of flavor, yet simple to make, the hollandaise makes this casserole taste just like your favorite restaurant’s classic eggs benedict.
How To Make Eggs Benedict Casserole
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
Place half of the Canadian bacon in a greased baking dish. Top it with the chopped English muffins and the rest of the bacon.
Whisk eight eggs, the milk, and onion powder in a large bowl and then pour over the English muffins. Cover the baking dish and chill in the fridge overnight.
When you’re ready to cook the next morning, remove the casserole from the fridge and bake.
Make little wells in the casserole and crack the eggs into them, then sprinkle with some paprika. Bake again until the egg whites are set, but the yolks are still completely soft.
To make the hollandaise, cut the butter into four pieces and microwave until almost melted. Stir until it melts completely.
Separate the eggs and place the yolks in a small bowl. (You can just store the egg whites until you need them for something else!) Beat the yolks well and then add to the butter and stir.
Add the cream and some of the lemon juice to the egg mixture and stir. Microwave it until it’s just slightly thick. Stop about every 20 seconds to stir. Once it’s thickened, remove the sauce from the microwave and stir in the mustard and extra lemon juice if you’d like.
Drizzle the hollandaise sauce over the eggs benedict casserole and serve!
Top Tips For Making
- Make sure not to overcook the eggs on top! You want the yolks to be nice and runny. Also, make sure not to over-microwave the hollandaise.
- When you’re pouring the egg mixture over the English muffins, make sure they are completely covered. If they’re not, rearrange them a little and remove a couple of pieces if necessary.
- I used a small bowl to make the wells in the casserole to crack the eggs into, but you could use a large spoon, measuring cup, or even the bottom of a glass.
- This eggs benedict casserole is easy to make vegetarian by leaving out the Canadian bacon. You can also add in veggies, such as mushrooms, asparagus, or green onions!
Why This Recipe is Perfect with Danish Creamery
Danish Creamery has been making delicious, high-quality butter for 125 years. Danish Creamery’s European Butter makes this hollandaise sauce creamy and packed with buttery goodness.
Danish Creamery’s butter comes from pasture-raised cows from family farms and their butter is also growth hormone-free. It’s food you can feel great about feeding your family on holidays or any day of the year.
Danish Creamery is available nationwide!
More Breakfast Recipes
- Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms (Keto)
- Fluffy Gluten-Free Pancakes
- Italian Breakfast Casserole (Whole30, Keto)
- Overnight Steel Cut Oats
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Eggs Benedict Casserole
This delicious make ahead breakfast casserole is smothered in an easy hollandaise sauce
- 12 ounces Canadian bacon chopped
- 6 English muffins split and cut into 1-inch pieces
- 8 large eggs plus 6 more for baked eggs if desired
- 2 cups milk or half and half
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons chives
- 1/2 cup Danish Creamery European Style Butter 1 stick
- 4 large egg yolks
- 1/2 cup heavy cream or whipping cream
- 1-2 tablespoons lemon juice
Place half of the Canadian bacon in a greased 3-quart or 13×9 inch baking dish.
Top the bacon with English muffins and remaining bacon.
In a large bowl, whisk 8 eggs, milk, and onion powder. Pour over top English muffins and bacon. Cover and refrigerate overnight.
When ready to bake, preheat oven to 375° F. Remove casserole from refrigerator while oven heats. Bake while covered for 35 minutes. Uncover and cook 10 more minutes.
After baking, make wells in 6 spots and cracks eggs over. Sprinkle with paprika.
Bake 10-12 minutes or until whites are mostly set, but yolks are still totally soft.
To make the hollandaise, cut the butter into four pieces, Place in a 1-quart glass measure or bowl. Cover with a paper towel and microwave on high until almost melted, about 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well. Add cream and 1 tbsp lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes. Stop every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard and extra lemon juice if desired
Drizzle hollandaise over casserole and serve.
- Vegetarian: Omit Canadian bacon. Can add vegetables, such as mushrooms, green onions, or asparagus.
- Make wells in casserole for cracked eggs: Use a small bowl, cup, or measuring cup.
- English muffins note: Make sure the egg mixture completely covers them. If not, rearrange the muffins and/or remove a few pieces.
- Cooking notes: Make sure not to overcook eggs on top or over-microwave hollandaise.