Eggs Benedict Casserole (Overnight)

Happy Mother’s Day everyone! I’m sure a lot of you reading this are mom’s, so go ahead and email this recipe to whoever is supposed to be making your breakfast Sunday morning. If that person is still you, then you are in luck because this recipe is an overnighter…er. It’s super easy and delicious. It makes me want to douse every casserole ever in hollandaise sauce.

Eggs Benedict Casserole from The Food Charlatan
Let’s talk about my mom. My mom always carries a metal slinky in her coat pocket and plays with it when she’s bored. She calls sticks of butter “cubes” of butter.

She always answers her cell phone. Always. Even in class. (She’s a teacher.) She will open her phone and let you listen to her in-session class in the background until you get the idea that she’s busy and can’t talk. I’ve told her numerous times about the wonders of voicemail, but to no avail.


My mom wears patterned socks, always. She has a different pair of Christmas socks for every day of December. (That goes for earrings as well.) She is the top commenter on my blog. She still sends me packages of these Butterscotch Wheaties Treats for minor holidays.

IMG_3562My mom’s level of compassion knows no bounds. She is constantly thinking outward. And before I get too sappy, let’s just leave it at this: my mom is better than your mom, better than any mom ever. Love you Mom! Now stop crying.

Eggs Benedict Casserole

Yield: 1 9x13 inch dish, about 12 servings; 1 2/3 cups sauce


  • 6 English muffins
  • 12 ounces Canadian bacon, chopped
  • 8 eggs
  • 2 cups 2% milk
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 1/4 teaspoon paprika
  • For the Sauce
  • 4 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter, melted


  1. Split the English muffins and chop them into one-inch pieces. Spread the pieces on an ungreased baking sheet and broil for 1-2 minutes, or until bread is toasty on top. Use a spatula to flip the bread over, then broil for another minute or two.
  2. Place half of the Canadian bacon in a greased 9x13 baking dish; top with broiled English muffins, then the remaining bacon. In a large bowl, whisk the eggs, milk, onion powder, and salt and pepper to taste; pour evenly over the top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until the center is set.
  4. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. You can drizzle it over the whole pan or portion the sauce on each plate.

Source: Taste of Home





  1. Janice says

    Good call to tell me to stop crying, I could hardly read it for the tears! You’re a sweetie and I love you – who knew you’d grow up to be so awesome? Oh wait, me :)

  2. Nathan says

    Haha, I love the end, “now stop crying.”

    Also, this reminds me of the French Toast casserole recipe that I love dearly. I should send you that recipe.

  3. Terra says

    Hi Karen,
    I recently found (and subscribed) to your blog. Wow, sure glad I did! Everything so far looks fantastic. A question about printing the recipe….is there a way to include a photo of the dish?
    Thanks, Terra

    • says

      Hi Terra! I’m so glad you’ve enjoyed looking through my blog! Unfortunately at this time, no, I don’t know how to get a photo to print with the recipe. Someday I will achieve such sophistication. Someday!! In the meantime you could just draw a picture of it next to the recipe after you print it out. Oh my gosh, I’m totally kidding!

      • says

        For the picture. rather than print using your print button.. On a PC. start at the bottom of the recipe. hold left mouse button and drag upwards to include the picture. You will know you got it if the copy is highlighted. Take it to a word document. You can then edit.. make picture smaller, change font smaller to make it all fit on one page.. strip out any unwanted icons.. save as a word document and ENJOY!!
        Husband loves Eggs Benedict, but not with runny yolks when making the other kind. His sister always made him one with a FRIED egg.. Going to Try this!! Thank you, Karen!

      • Mae says

        To copy the recipe I select (by bolding) the recipe and open a new page in Word and copy it over. Then I left click on the picture and “copy” and “paste” it onto the Word document.

  4. Lisa B says

    What a great 8dea!. Eggs Benedict are my husband’s favorite brunch dish. He may just get this for breakfast on Christmas day.
    Your Mom sounds adorable, by the way.

  5. says

    my daughter sent me this on pinterest to try for christmas morning as we always do a breakfast casserole…the directions look easy, i don’t why that commenter said bad directions! adding the ingredients to my shopping list…i love all the little tidbits of stuff you notice about your mom :) merry christmas!
    tanya breese recently posted…Willy Nilly Friday 5 No. 111My Profile

  6. Kerry S says

    This was absolutely delicious and such easy directions to follow. First time I made it, I only made a half recipe (mostly because I didn’t pay attention to how much Canadian bacon I bought) and my husband didn’t leave any leftovers of it! I’m going to make it for Easter breakfast and am definitely going to make a full recipe this time!


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