Overnight Eggs Benedict Casserole

Imagine waking up to the tantalizing aroma of buttery English muffins, savory Canadian bacon, and velvety hollandaise sauce wafting through your home. The Overnight Eggs Benedict Casserole transforms the classic brunch favorite into a make-ahead masterpiece that’s both elegant and effortless. This brilliant breakfast bake captures all the distinctive flavors of traditional eggs Benedict without the last-minute hassle or complicated poaching process. You’ll learn how this time-saving casserole can become your new entertaining essential, perfect for holiday mornings or weekend gatherings when you’d rather be enjoying company than standing over the stove.

Why You’ll Love This Recipe

The Overnight Eggs Benedict Casserole brilliantly solves the main challenge of traditional eggs Benedict – the timing. Instead of frantically poaching eggs while your hollandaise breaks, this casserole brings all those beloved flavors together in one convenient dish that’s prepped the night before.

The contrast of textures makes this dish truly special – the English muffin pieces develop a delightful crispy exterior while staying tender inside, the Canadian bacon adds a satisfying savory element, and the egg mixture bakes to custardy perfection. When topped with freshly made hollandaise sauce, the combination creates that luxurious mouthfeel eggs Benedict is famous for, but in a format that serves a crowd with minimal morning effort.

Best of all, this make-ahead breakfast casserole frees you to enjoy your morning. Simply remove it from the refrigerator, bake, and prepare the hollandaise while it’s in the oven. It’s the ultimate stress-free way to serve a traditionally fussy breakfast dish.

Ingredients

For the Casserole:

• 6 English muffins, split and cut into 1-inch cubes (about 6 cups)
• 12 oz (340g) Canadian bacon, chopped
• 8 large eggs
• 2 cups (475ml) whole milk
• 1 cup (240ml) heavy cream
• 1½ teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh chives, chopped (plus more for garnish)

For the Hollandaise Sauce:

• 4 large egg yolks
• 1 tablespoon lemon juice
• ½ cup (115g) unsalted butter, melted
• Pinch of cayenne pepper
• Salt to taste

The English muffins create the perfect base, absorbing the egg mixture while maintaining some texture. Canadian bacon provides that signature eggs Benedict flavor, but you could substitute ham or even smoked salmon for variation. Fresh chives add a delicate onion flavor that complements the rich hollandaise beautifully.

Pro Tips

Proper Layering Technique
The key to the perfect Overnight Eggs Benedict Casserole lies in proper layering. Start with half the English muffin cubes, followed by half the Canadian bacon, then repeat. This ensures every serving has the perfect balance of bread and meat. Press down gently on the final layer before adding the egg mixture to help absorption without compacting it too much.

Optimal Soaking Time
While this casserole needs a minimum of 4 hours in the refrigerator, 8-12 hours is ideal. This extended soaking time allows the bread to fully absorb the egg mixture while the flavors meld together beautifully. However, don’t exceed 24 hours, as the bread can become too soggy.

Perfect Hollandaise Technique
When making hollandaise, continuous whisking is crucial. If you notice the sauce starting to break or get too thick, add 1-2 teaspoons of warm water to adjust the consistency. For an absolutely foolproof method, use a blender – simply place the egg yolks and lemon juice in the blender, then slowly drizzle in the melted butter while blending until emulsified.

Instructions

Step 1: Prepare the Baking Dish
Start by generously coating a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and adds a touch of richness to the edges of your Overnight Eggs Benedict Casserole.

Step 2: Create the First Layer
Arrange half of your English muffin cubes in an even layer across the bottom of the prepared baking dish. The pieces should fit snugly but not be compressed. Scatter half of the chopped Canadian bacon evenly over the English muffin layer.

Step 3: Complete the Layering
Add the remaining English muffin cubes to form a second layer, followed by the rest of the Canadian bacon. Press down gently to create a relatively even surface while maintaining some texture.

Step 4: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Add the onion powder, garlic powder, paprika, salt, pepper, and chopped chives. Whisk again until the spices are fully incorporated into the mixture.

Step 5: Combine and Refrigerate
Carefully pour the egg mixture over the layered ingredients, ensuring even distribution. Press down gently with a spatula to help the bread start absorbing the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.

Step 6: Bake the Casserole
When you’re ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Bake the casserole uncovered for 45-50 minutes, until puffed, golden brown, and set in the center.

Step 7: Prepare the Hollandaise
While the casserole is baking, make your hollandaise sauce. In a heatproof bowl set over simmering water (not touching), whisk egg yolks and lemon juice until slightly thickened. Gradually drizzle in the melted butter while whisking constantly until the sauce is smooth and has thickened enough to coat the back of a spoon. Season with cayenne and salt.

Step 8: Serve
Remove the Overnight Eggs Benedict Casserole from the oven and let it rest for 5 minutes. Drizzle portions with warm hollandaise sauce and sprinkle with additional chopped chives before serving.

Variations

Smoked Salmon Benedict Casserole
For a luxurious twist on the traditional Overnight Eggs Benedict Casserole, replace the Canadian bacon with 8 ounces of chopped smoked salmon. Add 2 tablespoons of capers and 1/4 cup of finely diced red onion to the layers for a sophisticated flavor profile. This variation pairs beautifully with a dill-infused hollandaise sauce – simply add 1 tablespoon of fresh chopped dill to the standard sauce recipe.

Vegetarian Benedict Casserole
Create a delicious meat-free version by substituting the Canadian bacon with sautéed vegetables. A mixture of 2 cups of sautéed spinach (squeezed dry), 1 cup of roasted red peppers, and 1 cup of sautéed mushrooms creates a vegetable-packed alternative with wonderful depth of flavor. For added protein, sprinkle 1 cup of grated Gruyère cheese between the layers.

Southwestern Benedict Casserole
Give your Overnight Eggs Benedict Casserole a spicy twist by adding 1 cup of chopped roasted green chilies and substituting chorizo for the Canadian bacon. Enhance the egg mixture with 1 teaspoon of cumin and 1/2 teaspoon of chili powder. Serve with avocado slices and a hollandaise sauce infused with 1 teaspoon of adobo sauce from canned chipotles.

Storage and Serving

The baked Overnight Eggs Benedict Casserole can be refrigerated for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for about 20 minutes until heated through. For individual portions, microwave for 1-2 minutes. Note that the hollandaise sauce doesn’t store well, so it’s best to make it fresh when serving leftovers.

For an impressive brunch spread, serve this casserole alongside fresh fruit and crispy breakfast potatoes. A light arugula salad with lemon vinaigrette makes a perfect accompaniment, cutting through the richness of the dish. For a special occasion brunch, pair with mimosas or Bloody Marys.

For an elegant plated presentation, place a square of the casserole on a warmed plate, drizzle generously with hollandaise, and garnish with a sprinkle of paprika, fresh chives, and a small wedge of lemon for brightness.

FAQs

Can I make the hollandaise sauce ahead of time?
Hollandaise is best made fresh just before serving. However, you can prepare it up to 1 hour ahead and keep it warm in a thermos or in a bowl set over warm (not hot) water.

Why is my casserole soggy in the middle?
This typically happens if the casserole hasn’t baked long enough. The center should reach 160°F on an instant-read thermometer. If the top is browning too quickly before the center is done, cover loosely with foil.

Can I use regular ham instead of Canadian bacon?
Absolutely! Regular ham works well, though it’s a bit less lean than Canadian bacon. Diced ham steak is an excellent substitute in the Overnight Eggs Benedict Casserole.

How can I tell when the casserole is done baking?
The casserole should be golden brown on top, puffed throughout, and shouldn’t jiggle when gently shaken. An instant-read thermometer inserted in the center should read 160°F.

Can this casserole be frozen?
Yes, you can freeze the unbaked, assembled casserole for up to 1 month. Thaw completely in the refrigerator overnight before baking as directed. The texture may be slightly different but still delicious.

Conclusion

This Overnight Eggs Benedict Casserole is comfort food at its finest — a clever reinvention of a brunch classic that delivers all the flavor without the fuss. It’s the perfect balance of buttery English muffins, savory Canadian bacon, and rich eggs, all brought together with that signature velvety hollandaise sauce. It’s the kind of dish that transforms ordinary mornings into special occasions while still allowing you to enjoy the company around your table rather than spending precious time in the kitchen. Whether for holiday gatherings, weekend visitors, or simply treating your family to something special, this make-ahead miracle deserves a permanent place in your recipe collection.

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