Recipes Breakfast and Brunch Eggs Eggs Benedict Casserole 4.7 (300) 241 Reviews 56 Photos This overnight eggs Benedict casserole is easy to make ahead for brunch, a special occasion, or even for house guests. Submitted by alycimo Updated on November 19, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 56 56 56 56 Prep Time: 25 mins Cook Time: 45 mins Additional Time: 8 hrs Total Time: 9 hrs 10 mins Servings: 10 Yield: 1 (9x13-inch) casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings cooking spray Casserole: 2 cups milk 8 large eggs 3 stalks green onions, chopped 1 teaspoon onion powder 1 teaspoon salt ¾ pound Canadian bacon, cut into ½-inch dice 6 English muffins, cut into ½-inch dice ½ teaspoon ground paprika Hollandaise Sauce: 1 cup milk 1 (0.9 ounce) package Hollandaise sauce mix ¼ cup butter Directions Gather the ingredients. Grease a 9x13-inch baking dish with cooking spray. To prepare the casserole: Whisk milk, eggs, green onions, onion powder, and salt together in a large bowl until well combined. Set aside. Layer 1/2 of the Canadian bacon in the prepared baking dish; cover with English muffins. Top with remaining Canadian bacon and pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap and sprinkle casserole with paprika; cover the baking dish with aluminum foil. Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more. Meanwhile, make the sauce: Whisk 1 cup milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute. To serve: Slice casserole into 10 pieces; transfer each piece onto a plate and drizzle warm sauce on top. Allrecipes Magazine I Made It Print 1,239 home cooks made it! Nutrition Facts (per serving) 281 Calories 14g Fat 21g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 281 % Daily Value * Total Fat 14g 18% Saturated Fat 5g 23% Cholesterol 174mg 58% Sodium 1053mg 46% Total Carbohydrate 21g 8% Dietary Fiber 0g 1% Total Sugars 4g Protein 18g 35% Vitamin C 1mg 1% Calcium 183mg 14% Iron 2mg 9% Potassium 306mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.