Overnight Eggs Benedict Casserole Recipe
Let me tell you about a breakfast game changer: this Overnight Eggs Benedict Casserole Recipe. It’s everything you love about classic Eggs Benedict, but in a cozy, make-ahead casserole form that lets you sleep in while the oven does the work. This recipe is perfect for those busy mornings when you want to impress brunch guests or just treat yourself without the fuss of poaching eggs individually.
I adore how this casserole brings tender English muffin cubes, savory Canadian bacon, and a rich, fluffy egg custard all baked into one golden dish. And that homemade hollandaise? It’s silky, tangy, and truly the star topping that elevates the whole meal. Trust me, once you try this Overnight Eggs Benedict Casserole Recipe, it’ll become your go-to for lazy weekends or holiday brunches.
Why This Recipe Works
- Make-Ahead Convenience: You prepare it the night before, freeing up your morning and delivering a ready-to-bake dish.
- Classic Flavors Simplified: It captures all the beloved elements of Eggs Benedict without complicated steps like poaching.
- Customizable & Family-Friendly: You can easily tweak the meats or add veggies for your crowd’s tastes.
- Rich, Homemade Hollandaise: Making the sauce fresh ensures you get that perfect luscious texture and tang.
Ingredients & Why They Work
This Overnight Eggs Benedict Casserole Recipe relies on straightforward, quality ingredients that meld into an unforgettable breakfast casserole. Each component has a role, from the bread providing structure to the eggs and milk making a custardy base—you’ll want to choose good-quality items for the best results.
- English Muffins: Their sturdy texture holds up under baking better than soft bread, soaking up egg custard without getting soggy.
- Canadian Bacon or Ham: Offers that classic savory protein with just enough saltiness to balance the creamy eggs and sauce; choose thick-cut for hearty bites.
- Eggs: The core of the recipe, they create a fluffy, rich base binding everything together.
- Whole Milk: Adds creaminess without making the casserole too dense—feel free to use other milk, but whole milk gives the best texture.
- Butter: Essential for melting into the hollandaise to make it luxuriously smooth and flavorful.
- Lemon Juice: Brightens the hollandaise, giving it that signature zing that cuts through the richness.
- Egg Yolks: They’re the thickener for Hollandaise, making it creamy and silky when blended with warm butter.
- Chives: A fresh garnish that adds a mild oniony note and pops of color.
Tweak to Your Taste
I love making this Overnight Eggs Benedict Casserole Recipe my own depending on the occasion. You can really dress it up or keep it simple to suit your mood or guests, making it a wonderfully flexible dish to have in your back pocket.
- Variation: Once, I swapped Canadian bacon for smoked salmon to mimic the classic Eggs Benedict Royale—delicious and elegant for a special brunch.
- Dietary Modifications: Use a dairy-free milk and vegan butter for a plant-based twist; just be sure to adjust baking times as needed.
- Add Veggies: Spinach, sautéed mushrooms, or roasted asparagus make tasty additions inside the casserole or served on the side.
- Spice it Up: A pinch of cayenne in the hollandaise adds a subtle kick that I really enjoy when I want more depth.
Step-by-Step: How I Make Overnight Eggs Benedict Casserole Recipe
Step 1: Prep Your Base and Meat
Start by spraying your 9 x 13 inch baking dish with non-stick spray to keep everything from sticking. Then, split the English muffins and cube them into roughly ½ inch pieces—that’s just the right size for even soaking and layering. Next, cube your Canadian bacon or ham; using thick cut makes for hearty bites. Once mixed, toss half the meat over the bread cubes in the dish. I like to gently mix these by hand so the flavors begin mingling.
Step 2: Whisk and Combine the Egg Mixture
In a large bowl, whisk together the eggs, whole milk, salt, and pepper until the mixture is smooth and slightly frothy. Pour this custardy base evenly over the bread and bacon in your casserole dish. Top with the remainder of the meat cubes, pressing gently so everything sits submerged—this helps the bread absorb all those eggy flavors.
Step 3: Refrigerate Overnight (or At Least a Few Hours)
Cover your dish tightly with foil or plastic wrap and refrigerate overnight. This rest time helps the bread soak up the egg mixture fully and creates that amazing, custard-like texture you want in a baked Eggs Benedict casserole. While you can bake it right away, I promise you the difference is worth the wait.
Step 4: Bake to Perfection
Take the casserole out an hour and a half before baking to bring it closer to room temperature—that way it cooks evenly. Then preheat your oven to 350°F (175°C). Remove the cover and bake the casserole for 50-60 minutes until the eggs are set and the top is nicely golden. I always cover it loosely with foil for the last 20 minutes to avoid over-browning, which has saved more than one batch from turning too dark.
Step 5: Whip Up Your Fresh Hollandaise Sauce
While the casserole is baking, get the hollandaise ready. Melt your butter but keep it warm—not hot. Blend egg yolks, fresh lemon juice, salt, and a splash of hot sauce or cayenne (if you’re using it) just for a few seconds. Then, with the blender on low, slowly stream in the warm butter until the sauce thickens and becomes velvety. It’s magic! I always taste and adjust the seasoning to get that perfect balance before serving.
Step 6: Serve and Enjoy
Slice your casserole nice and generous, drizzle with your warm, homemade hollandaise, and sprinkle with fresh chives for that finishing touch. The sauce sets as it cools, so if there’s any delay in serving, keep it warm in a thermos or on a gentle heat to preserve its texture. Dig in and prepare for all the compliments coming your way!
Pro Tips for Making Overnight Eggs Benedict Casserole Recipe
- Room Temp Rest Before Baking: Letting the casserole sit outside the fridge before baking helps it cook evenly, avoiding cold spots inside.
- Don’t Rush the Hollandaise: Slowly adding the melted butter while blending will give you that smooth, creamy texture without breaking the sauce.
- Foil Cover at the End: Covering the casserole loosely during the last 20 minutes keeps the top from over-browning but still allows it to brown beautifully.
- Use Thick-Cut Meat: Thin slices can get lost in the casserole; thicker cubes give satisfying texture and flavor bursts.
How to Serve Overnight Eggs Benedict Casserole Recipe
Garnishes
I’m a chive fan all the way—it adds a fresh pop of color and a subtle onion brightness that cuts through the richness perfectly. Sometimes, I’ll sprinkle a little freshly cracked black pepper right on top just before serving. If I’m feeling fancy, a tiny pinch of smoked paprika or a few microgreens can also elevate the presentation.
Side Dishes
I like pairing this casserole with crisp, refreshing sides like a simple mixed greens salad with lemon vinaigrette or roasted asparagus for some fresh earthiness. Fresh fruit salad is also a lovely light contrast to the richness. If I’m serving brunch guests, I often add some crispy breakfast potatoes for that hearty touch.
Creative Ways to Present
For special occasions, I’ve served the casserole in individual ramekins to make each portion feel personal and elegant. You could also layer it in a trifle dish for a brunch buffet to wow your guests visually. And if you want to go really fancy, garnish with a few thin lemon slices and edible flowers for that brunch-table wow factor.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I let the casserole cool completely, then cover it tightly with plastic wrap or foil before refrigerating. It keeps well for up to 3 days, and reheating slices in the oven or microwave works great without losing much of the original creamy texture.
Freezing
I’ve tried freezing portions in airtight containers wrapped in foil, and it actually freezes pretty well for up to a month. When you want to enjoy it, thaw overnight in the fridge, then reheat slowly in the oven so the custard doesn’t get rubbery.
Reheating
The best way I’ve found to reheat Overnight Eggs Benedict Casserole Recipe leftovers is in a 325°F oven for 15-20 minutes—covering loosely with foil to keep the top from drying out. If you’re in a hurry, microwave it on medium power in short intervals to prevent overcooking.
FAQs
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Can I use regular bacon instead of Canadian bacon in this casserole?
Absolutely! Regular bacon can be used, but cook it until crisp before adding, so it doesn’t release too much grease and make the casserole soggy. Canadian bacon has a milder, more ham-like flavor and is leaner, but either works depending on your preference.
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How long can I refrigerate the casserole before baking?
This casserole can be refrigerated overnight or up to 24 hours before baking without any issues. I wouldn’t recommend longer than that as the bread can become overly soggy and the texture may suffer.
- Can I make the hollandaise sauce ahead of time?
I recommend making the hollandaise fresh while the casserole bakes to capture the best flavor and creamy texture. Hollandaise tends to thicken and separate when stored, and it’s easier to fix if made fresh right before serving.
- Is it possible to add vegetables to the casserole?
Yes! Sautéed spinach, mushrooms, or even roasted asparagus work beautifully. Just be sure to cook any veggies beforehand to avoid extra moisture and ensure they blend well into the custard.
- What should I do if my hollandaise sauce is too thick or starts to separate?
If your hollandaise gets too thick, whisk in a little warm water, one teaspoon at a time, until it loosens up. If it starts to separate, warming the sauce gently while whisking continuously usually brings it back together.
Final Thoughts
I honestly can’t recommend this Overnight Eggs Benedict Casserole Recipe enough. It’s become a beloved staple in my own kitchen for how easy it is to prep ahead and how incredible it tastes. Whether you’re feeding a crowd or just want a no-fuss luxury breakfast, this recipe delivers every time. Give it a try—I promise it’ll make your mornings tastier, simpler, and a little more special.
PrintOvernight Eggs Benedict Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Overnight Eggs Benedict Casserole is a delicious make-ahead breakfast dish featuring toasted English muffins, savory Canadian bacon, and a rich homemade hollandaise sauce. Perfect for brunch gatherings or special mornings, the casserole is assembled the night before and baked until golden and set, then served with creamy hollandaise and fresh chives for garnish.
Ingredients
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, 240 milliliters) milk, preferably whole milk
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- Chives for garnish if desired
For the Hollandaise Sauce
- 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
- Prepare the casserole dish: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray to prevent sticking.
- Cube the muffin and bacon: Split the English muffins in half, then slice into ½ inch (1.25 cm) cubes. Place these cubes in the baking dish. Cube the Canadian bacon and add half of it over the muffin cubes. Lightly toss the bread and meat cubes together with your hands, then spread evenly.
- Mix eggs and milk: In a large bowl, whisk together the 10 whole eggs, 1 cup milk, 1 teaspoon salt, and ¾ teaspoon black pepper until fully combined.
- Assemble casserole: Pour the egg mixture over the bread and bacon in the dish. Top with the remaining bacon cubes, pressing down to submerge them in the egg mixture.
- Refrigerate overnight: Cover the dish with foil or plastic wrap and refrigerate overnight, or up to 24 hours. For best texture, allow it to soak for at least a few hours. You can skip refrigeration and bake immediately if necessary.
- 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.
- Preheat oven and bake: Preheat the oven to 350°F (175°C). Remove the cover and bake the casserole for 50 minutes to 1 hour until the eggs are fully set. Cover loosely with foil for the last 20 minutes to prevent over-browning. Remove casserole from oven and keep covered until ready to serve.
- Make hollandaise sauce: Melt the butter and keep it warm. In a blender, combine egg yolks, lemon juice, salt, and optional hot sauce or cayenne. Blend briefly on high. Then blend on low while slowly streaming in the warm melted butter until the sauce thickens. Adjust seasoning to taste.
- Serve: Slice the casserole and pour hollandaise sauce over each portion. Garnish with chopped chives if desired. Serve immediately; hollandaise will thicken as it cools. Keep warm if not serving right away.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
Notes
- The Canadian bacon sold in the US is fully cooked; if yours is raw, cook it before adding to the casserole.
- Use whole milk for a richer flavor, but 2% milk can be substituted.
- Letting the casserole sit overnight improves texture and allows flavors to meld.
- If you want a spicier hollandaise, add extra cayenne or hot sauce to your liking.
- For a gluten-free version, substitute the English muffins with gluten-free bread toasted and cubed.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 370 mg