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Overnight Eggs Benedict Casserole Recipe

ByAmanda
Jump to Recipe· 4.7 from 20 reviews

I’ve got to tell you, this Overnight Eggs Benedict Casserole Recipe is like the brunch of dreams — and the best part? You prep it the night before, so all the hard work is done while you sleep! Imagine waking up to the smell of a rich, savory egg casserole layered with crispy pieces of Canadian bacon and toasted English muffin, all topped off with luscious homemade hollandaise sauce. It’s a total game-changer for busy weekends or special mornings when you want to impress without the stress.

What makes this Overnight Eggs Benedict Casserole Recipe really stand out is how effortlessly it blends classic flavors with convenience. If you love eggs benedict but hate standing over the stove flipping hollandaise and poaching eggs, this is your go-to. Plus, it’s perfect for feeding a crowd — whether it’s a casual family brunch or a holiday gathering. Trust me, once you try it, you’ll want to keep this recipe tucked in your back pocket.

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Why This Recipe Works

  • Convenience Meets Classic Flavor: Preparing it overnight means minimal morning effort but maximum brunch wow factor.
  • Balanced Textures: Cubed English muffins soak up the custardy egg mixture without turning soggy, while Canadian bacon adds a smoky bite.
  • Fresh Homemade Hollandaise: Made just before serving, it elevates the dish with bright, velvety richness that store-bought can’t match.
  • Flexible Timing: Refrigerate up to 24 hours ahead — perfect for planning ahead without sacrificing taste or texture.
A white shallow bowl holds a layered dish with a base of soft, pale yellow egg mixture mixed with chunks of light yellow bread. On top, there are thick, browned pieces of meat with a hint of green herbs scattered throughout. Creamy, light yellow sauce is being poured onto the center of the dish, adding a smooth texture. The background shows a white cup and a glass with an orange drink, all set on a white marbled surface with a soft gray cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Let’s talk ingredients — they’re simple, but each one plays a starring role in making this Overnight Eggs Benedict Casserole Recipe come together beautifully. Using quality whole eggs and whole milk gives you that rich custard base, while thick-cut Canadian bacon provides the perfect smoky, savory counterpoint. And don’t skimp on the English muffins — their dense, hearty crumb holds up wonderfully overnight.

  • English muffins: Choose fresh, hearty ones for the best texture; avoid those overly soft or stale to prevent sogginess.
  • Canadian bacon or ham: Thick-cut and preferably already cooked to get that satisfying bite and smoky flavor.
  • Eggs: Fresh large eggs create the creamy custard that binds the casserole.
  • Milk: Whole milk adds richness, but you can experiment with cream or lower fat if preferred.
  • Chives: Provides a subtle oniony brightness, perfect as a fresh garnish.
  • Butter: Unsalted is key for controlling saltiness in the hollandaise.
  • Lemon juice: Adds vital acidity that balances the buttery richness of hollandaise.
  • Hot sauce or cayenne: Just a splash for a gentle kick that wakes up the sauce.
  • Salt & black pepper: Essential for seasoning throughout your layers and the egg base.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Overnight Eggs Benedict Casserole Recipe my own by swapping out or adding ingredients based on mood or season. Don’t be shy to personalize it to suit your family or guests — that’s part of the fun! Feel free to experiment with different savory add-ins or spice levels so it truly feels like your kitchen creation.

  • Vegetarian Variation: I often swap Canadian bacon for sautéed mushrooms or cooked spinach to keep in the spirit of Eggs Benedict but without meat.
  • Cheese Twist: Adding shredded Gruyère or sharp cheddar to the egg mix gives a melty, savory edge that’s simply addictive.
  • Spicy Kick: A dash of smoked paprika or a sprinkle of crushed red pepper flakes wakes up the casserole with a little warmth.
  • Seasonal Spin: Toss in some chopped asparagus or roasted peppers in spring and summer for a fresh, colorful upgrade.

Step-by-Step: How I Make Overnight Eggs Benedict Casserole Recipe

Step 1: Prep the Base with English Muffins and Bacon

First things first, spray your 9 x 13 inch baking dish with non-stick spray — no one wants stuck-on casserole bits! I slice the English muffins into half-inch cubes and toss them right into the dish. Then I cube the Canadian bacon and sprinkle half of it over the muffins, gently tossing everything with my hands so those tasty bites mingle but don’t get mushy. It’s the perfect foundation for soaking up all those eggy custards later.

Step 2: Whisk Together the Egg Mixture

In a large bowl, whisk your eggs, milk, salt, and pepper until the mixture is smooth and uniform. I usually take a moment here to season generously because this base infuses everything, so don’t hold back. Once combined, pour it evenly over the muffin and bacon cubes in your dish.

Step 3: Layer the Rest and Refrigerate Overnight

After pouring the egg mixture, top it with the remaining Canadian bacon cubes and press everything gently so the bacon is mostly submerged. Then cover tightly with plastic wrap or foil and pop it in the fridge overnight (or up to 24 hours). This step is a game-changer for flavor and texture — the muffins soak up custardy deliciousness without going soggy.

Step 4: Baking Time and Finishing Touches

Take your casserole out an hour and a half before baking to bring it closer to room temp — this helps it cook evenly. Preheat your oven to 350°F (175°C). Remove the cover and bake for 50 minutes to an hour, keeping a loose foil tent over the top during the last 20 minutes so it doesn’t brown too much. You’ll know it’s done when the eggs are set but still tender. Keep covered until ready to serve so it stays moist.

Step 5: Make the Hollandaise Sauce Fresh

While the casserole bakes, melt your butter and set it aside to remain warm. Blend the egg yolks, lemon juice, salt, and a little hot sauce or cayenne (if you like). Slowly drizzle in the melted butter while blending low — watch as the sauce thickens into that classic glossy hollandaise texture. It tastes incredible fresh, so pour it right over your casserole slices before serving and sprinkle with chopped chives for color and brightness.

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Pro Tips for Making Overnight Eggs Benedict Casserole Recipe

  • Bring to Room Temp Before Baking: This keeps the casserole cooking evenly and prevents cracked edges.
  • Don’t Skip the Foil Tent: Covering the casserole toward the end keeps the top from getting too dark while ensuring the inside is cooked perfectly.
  • Make Hollandaise Last Minute: It’s best fresh — keep it warm in a thermos or simmering water if you need to wait before serving.
  • Use Thick-Sliced Canadian Bacon: It adds flavor and texture without getting lost in the casserole’s custard.

How to Serve Overnight Eggs Benedict Casserole Recipe

A white bowl holds a serving of a creamy baked dish with three distinct layers: the bottom layer has a soft yellow texture with visible chunks of bread, the middle layer is thick and pale yellow sauce covering the dish, and the top layer includes crispy brown bread cubes and small pieces of browned meat, sprinkled with chopped green herbs. A spoon rests on the side of the bowl. In the background, there is a white cup filled with dark coffee, a tall glass of orange juice, and a small blue pitcher placed on a white marbled surface. A folded light gray cloth is underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always love adding freshly chopped chives for color and a subtle onion-like pop that refreshes the rich casserole. Sometimes a sprinkle of flaky sea salt on top just before serving amps up the flavor even more. For a truly classic touch, a touch of paprika or cracked black pepper gives it a lovely finish.

Side Dishes

A simple green salad with a bright vinaigrette balances the richness perfectly. Roasted or steamed asparagus pairs beautifully during springtime. I also enjoy serving this with fresh fruit salad or even crispy breakfast potatoes for a heartier brunch spread.

Creative Ways to Present

For special occasions, I like serving this casserole on a beautiful wooden board with little ramekins of hollandaise on the side so guests can pour their own. Miniature individual casserole dishes also work well if you’re hosting smaller groups. Adding fresh edible flowers or sprigs of herbs like dill or tarragon gives it an elegant, festive twist.

Make Ahead and Storage

Storing Leftovers

Leftover casserole keeps beautifully in an airtight container in the fridge for up to three days. I’ve found that covering it tightly helps preserve moisture, so it doesn’t dry out. When ready to eat, I slice portions and reheat gently for the best texture.

Freezing

While I’ve frozen this casserole once or twice, it tends to lose a bit of that fresh custardy texture after thawing. If you do freeze, wrap it tightly in foil and plastic wrap, and thaw overnight in the fridge before reheating to keep it as close to fresh as possible.

Reheating

Reheating in a low oven (around 300°F) works best to warm the casserole without drying it out. Cover with foil to retain moisture, and heat for 15-20 minutes or until warmed through. Keep hollandaise separately and warm gently before serving to avoid curdling.

FAQs

  1. Can I make the hollandaise sauce ahead of time?

    It’s best to make hollandaise sauce fresh just before serving because it tends to thicken or separate as it sits. If you need to prepare ahead, keep it warm in a thermos or over a pot of gently simmering water, stirring occasionally to maintain its silky texture.

  2. What if I don’t have Canadian bacon?

    You can substitute thick-cut ham, smoked turkey, or even cooked breakfast sausage pieces. Just make sure whatever protein you use is cooked beforehand to avoid any food safety issues and to ensure the flavor comes through in the casserole.

  3. Can I make this casserole gluten-free?

    Absolutely! Swap the English muffins for gluten-free bread or gluten-free English muffins cut into cubes. Just watch the texture as some gluten-free breads can get a little denser after soaking.

  4. How long can I store this casserole before baking?

    This Overnight Eggs Benedict Casserole Recipe holds up well refrigerated for up to 24 hours. Beyond that, the texture of the bread cubes can become too soggy or break down too much, so plan accordingly for best results.

  5. Can I skip the overnight refrigeration step?

    You can bake immediately after assembling, but I personally find that letting it sit overnight makes the texture creamier and the flavors meld better. If you’re pressed for time, a couple of hours in the fridge can still improve the dish.

Final Thoughts

This Overnight Eggs Benedict Casserole Recipe has become my secret weapon for stress-free, indulgent brunches that impress without hours spent in the kitchen. It’s the perfect blend of ease, comfort, and that touch of elegance we all love for special meals at home. I hope you give it a try soon — once you do, I bet it’ll become a favorite go-to in your brunch rotation just like it did in mine!

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Overnight Eggs Benedict Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 20 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This Overnight Eggs Benedict Casserole is a comforting and indulgent brunch dish that combines cubes of English muffins, Canadian bacon, and a rich egg mixture baked to perfection. Topped with a smooth, freshly made hollandaise sauce, this casserole can be prepared the night before and baked fresh in the morning for an effortless yet impressive meal.

Ingredients

Units Scale

For the Casserole

  • 6 whole English muffins
  • 450 grams (1 pound) thick cut Canadian bacon or ham
  • 10 large whole eggs
  • 227 grams (1 cup) milk, preferably whole milk
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • Chives for garnish if desired

For the Hollandaise

  • 170 grams (1 1/2 sticks, 3/4 cup) unsalted butter
  • 6 large egg yolks
  • 38 grams (2 1/2 tablespoons) fresh lemon juice
  • 1/2 teaspoon salt
  • Splash of hot sauce or pinch of ground cayenne, if desired

Instructions

  1. Prepare the dish: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray to prevent sticking.
  2. Cube English muffins: Split the English muffins in half and slice into ½ inch (1.25 cm) cubes. Place the cubes evenly in the bottom of the prepared baking dish.
  3. Add the first half of meat: Cube the Canadian bacon or ham and sprinkle half of it over the bread cubes. Lightly toss with your hands to combine, then spread evenly.
  4. Mix egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  5. Assemble casserole: Pour the egg mixture over the bread and meat cubes, then top with the remaining meat cubes. Press down gently to ensure the meat is submerged in the egg mixture.
  6. Refrigerate overnight: Cover the casserole dish tightly with aluminum foil or plastic wrap and refrigerate overnight or up to 24 hours to allow flavors to meld and the bread to soak.
  7. Bring to room temperature: About 1 hour and 30 minutes before baking, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.
  8. Preheat oven: Set your oven to 350°F (175°C).
  9. Bake casserole: Remove the cover and bake for 1 hour until the eggs are set. To prevent over-browning, cover loosely with foil for the last 20 minutes of baking. Remove from oven and keep covered until serving.
  10. Make hollandaise sauce: While the casserole bakes, melt the butter and keep warm. In a blender, combine egg yolks, lemon juice, salt, and hot sauce or cayenne if using. Blend briefly on high, then blend on low while slowly streaming in warm melted butter until thickened. Adjust seasoning to taste.
  11. Serve: Slice the casserole and drizzle with freshly made hollandaise sauce. Garnish with chopped chives if desired.
  12. Storage: Store leftovers covered in the refrigerator for up to 3 days.

Notes

  • The Canadian bacon in the US is usually fully cooked; if you use uncooked bacon, ensure it is cooked before adding it to the casserole.
  • If you prefer, you can skip refrigerating overnight and bake immediately, but texture improves with resting.
  • Keep hollandaise sauce warm in a thermos or on a warm stove until serving, as it solidifies when cooled.
  • Use whole milk for best richness, but 2% milk can be substituted if needed.
  • Non-stick spray helps prevent sticking and makes cleanup easier.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 620 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 320 mg

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