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Eggs Benedict Casserole with serving spoon.
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Overnight Egg Benedict Casserole

With all the flavor of classic eggs benedict, this easy overnight casserole is perfect for brunch or breakfast!
Course Breakfast and Brunch, Lunch or Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Waiting time 8 hours
Total Time 9 hours 20 minutes
Servings 6 servings
Calories 363kcal
Author Deb Clark

Equipment

  • 1 Casserole Dish
  • 1 mixing bowl

Ingredients

  • 1 cup milk
  • 1 cup half and half
  • 8 large eggs
  • 2 shallots diced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces Canadian bacon cut in small dice about ½ inch
  • 6 English muffins cut in small dice about ½ inch
  • 2 tablespoons chopped parsley

Instructions

  • Spray the baking dish.
  • In a medium mixing bowl, add the milk, half&half, eggs, shallots, garlic powder, salt, and pepper. Whisk until all the ingredients are well combined.
  • Place the English muffin pieces in the baking dish. Pour the egg mixture over the English muffins.
  • Top with bacon.
  • With the wooden spoon gently press and stir so that the English muffins are all covered with egg mixtures.
  • Cover with plastic wrap and place in the fridge for 8 hours or overnight.
  • Remove the egg benedict casserole from the fridge.
  • Preheat the oven to 375 ˚F.
  • Cover the casserole with aluminum foil. Place the middle rack of the oven.
  • Cook for 30 minutes, remove the aluminum foil and continue cooking for another 15 minutes.
  • Remove from the oven, sprinkle with fresh parsley.
  • Serve warm with hollandaise sauce.

Nutrition

Calories: 363kcal | Carbohydrates: 33g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 256mg | Sodium: 1119mg | Potassium: 443mg | Fiber: 2g | Sugar: 5g | Vitamin A: 639IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 2mg