This Overnight Eggs Benedict Casserole is the brunch dish that turns a normally fussy restaurant classic into something you can actually pull off on a busy weekend morning.
All the flavors are there: soft, eggy English muffin pieces soaked in a creamy custard, savory chunks of Canadian bacon, and a quick homemade hollandaise drizzled right over the top.
You do most of the work the night before. By morning, all you have to do is pop it in the oven.
It feeds a crowd beautifully, and the whole table will be impressed. If you love classic eggs benedict but hate poaching individual eggs for eight people, this casserole is going to be your new best friend.
For more make-ahead breakfast inspiration, check out this Cinnamon French Toast Bake that comes together just as easily.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes (plus overnight chilling) |
| Cook Time | 50–55 minutes |
| Total Time | About 1 hour 10 minutes (active), plus overnight rest |
| Servings | 8–10 |
| Difficulty Level | Easy |
Why You’ll Love This Overnight Eggs Benedict Casserole
This recipe takes all the stress out of hosting a brunch. You assemble everything in about 15 minutes the night before, then let the refrigerator do the work while you sleep.
By morning, the English muffins have soaked up every bit of that seasoned egg custard. You get a rich, custardy texture in every bite, almost like a savory bread pudding.
The hollandaise sauce is made from scratch, but it only takes about five minutes. It is buttery, slightly lemony, and a little spicy from the cayenne, and it pulls the whole dish together.
Here is why this casserole stands out:
- True make-ahead convenience – Assemble the night before and bake in the morning with zero extra prep.
- Feeds a crowd – One 9×13 baking dish easily serves 8 to 10 people, making it ideal for holidays, Easter brunch, or family gatherings.
- Classic flavors in every bite – Canadian bacon, fluffy egg custard, English muffins, and hollandaise all in one forkful.
- No poaching required – You skip the hardest part of traditional eggs benedict entirely.
- Beginner-friendly – The casserole is hard to mess up, and the hollandaise is a simple stovetop version anyone can master.
- Impressive presentation – It looks and tastes like something from a fancy brunch restaurant, but you made it at home.
Read Also: Ham Egg and Potato Breakfast Casserole
Ingredients
Everything in this recipe is easy to find at any grocery store.
The English muffins and Canadian bacon are the stars, so using fresh, good-quality versions makes a noticeable difference in the final dish.
- 6 English muffins, split and cut into 1-inch pieces
- 12 oz Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- For the quick hollandaise:
- 3 egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
You might also enjoy: Bacon Egg and Cheese Breakfast Casserole
Kitchen Equipment Needed
You do not need any specialized tools to make this recipe. A good baking dish and a small saucepan for the hollandaise are really all that matters for success here.
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Small saucepan or double boiler
- Cutting board and sharp knife
- Measuring cups and spoons
- Plastic wrap (for overnight chilling)
- Aluminum foil
- Ladle or spoon for drizzling hollandaise
Read Also: Spinach and Feta Breakfast Casserole
Recommended Products for This Recipe
These are products I personally love and recommend based on how they hold up through real brunch cooking.
They make this recipe even easier and more enjoyable to put together.
1. Le Creuset Enameled Cast Iron Baking Dish
This baking dish distributes heat so evenly that your casserole comes out perfectly set in the middle without overdone edges.
The enameled surface releases the casserole cleanly and cleans up in minutes even after a long bake.
2. OXO Good Grips 11-Inch Balloon Whisk
Hollandaise sauce needs steady, fast whisking, and a good balloon whisk makes that so much easier on your wrist.
This one has a comfortable grip and is the right size for both the hollandaise sauce and the egg custard mixture.
3. Ghee Clarified Butter
Using clarified butter or high-quality ghee in your hollandaise gives you a silkier, more stable sauce that holds its emulsion better than regular melted butter.
It also adds a slightly nuttier, richer flavor that takes the hollandaise to another level.
4. Microplane Premium Zester
A microplane makes it effortless to zest a lemon right into your hollandaise, adding a brighter, fresher citrus note than lemon juice alone.
It is also useful for dozens of other recipes and takes up almost no drawer space.
This recipe also pairs really well alongside my Eggs Benedict with Hollandaise Sauce if you want to serve the classic alongside the casserole for an epic brunch spread.
Step-by-Step Instructions: How to Make Overnight Eggs Benedict Casserole
Step 1: Prepare the Baking Dish and the English Muffins
- Lightly grease your 9×13-inch baking dish with butter or cooking spray so the casserole does not stick to the bottom or sides.
- Split all 6 English muffins in half and cut each half into roughly 1-inch pieces. They do not need to be perfect, but try to keep them a similar size so they soak evenly.
- Spread half of the cut English muffin pieces in an even layer across the bottom of the greased baking dish.
Step 2: Add the Canadian Bacon
- Chop your 12 oz of Canadian bacon into small, bite-sized pieces, roughly 1/2-inch chunks.
- Scatter all of the chopped Canadian bacon evenly over the first layer of English muffin pieces.
- Spread the remaining English muffin pieces over the Canadian bacon in an even second layer. This layering helps every bite contain both bread and bacon.
Step 3: Make the Egg Custard Mixture
- Crack all 8 eggs into a large mixing bowl.
- Add the 2 cups of whole milk to the bowl with the eggs.
- Add 1 tsp of onion powder, 1/2 tsp of garlic powder, a generous pinch of salt, and a few cracks of black pepper.
- Whisk everything together well until the egg yolks and whites are fully combined with the milk and the spices are evenly distributed. The mixture should look uniform with no streaks of egg yolk remaining.
Step 4: Pour the Custard Over the Casserole
- Slowly and evenly pour the egg custard mixture over the layered English muffins and Canadian bacon in the baking dish.
- Use the back of a spoon or gently press down on the top layer of bread pieces to help them begin absorbing the custard.
- Make sure no dry patches of English muffin are left uncovered by the custard. Every piece should be moistened.
Step 5: Refrigerate Overnight
- Tightly cover the baking dish with plastic wrap, pressing it gently against the surface of the casserole to prevent a dry crust from forming on top.
- Place the covered dish in the refrigerator and let it rest for at least 8 hours, or overnight. This resting time is what makes the texture so good; the bread fully soaks up the custard and becomes soft and custardy throughout.
- You can refrigerate it for up to 12 hours if needed.
Step 6: Bake the Casserole
- When you are ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 20 to 30 minutes while the oven preheats. This takes the chill off and helps it bake more evenly.
- Preheat your oven to 375°F (190°C).
- Remove the plastic wrap and loosely cover the baking dish with aluminum foil.
- Bake covered for 30 minutes.
- Remove the foil and continue baking for another 20 to 25 minutes, or until the top is golden brown and the center is fully set. To test doneness, insert a knife in the center; it should come out clean with no runny egg custard clinging to it.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
Step 7: Make the Quick Hollandaise Sauce
- While the casserole is in its final few minutes of baking, make the hollandaise sauce.
- Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat.
- Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. This creates a gentle double boiler.
- Add the 3 egg yolks and 1 tbsp of fresh lemon juice to the bowl.
- Whisk the egg yolks and lemon juice together constantly over the gentle heat for about 2 to 3 minutes, until the mixture becomes slightly pale, thick, and doubled in volume. Do not let the water boil vigorously; the steam alone should do the work. If the bowl gets too hot, lift it off the heat for a few seconds and keep whisking.
- Once the yolk mixture is thickened, very slowly drizzle in the 1/2 cup of melted butter while whisking constantly. Add it in a thin, steady stream, not all at once. Rushing this step can cause the sauce to break.
- Once all the butter is incorporated and the sauce is smooth and creamy, add a pinch of cayenne pepper and stir it in.
- Taste and adjust with a little more lemon juice, salt, or cayenne as needed.
- Remove from heat and use immediately. If the sauce thickens too much before serving, whisk in a teaspoon of warm water to loosen it back up.
Step 8: Serve and Drizzle
- Scoop generous portions of the baked casserole onto plates or serve directly from the baking dish at the table.
- Drizzle the warm hollandaise sauce generously over each serving right before eating. Do not pour all the sauce on at once, as it is best fresh and warm over each individual plate.
- Add a sprinkle of fresh chives, a crack of black pepper, or a pinch of paprika on top for garnish if you like.
You might also enjoy: Crescent Roll Breakfast Casserole
Tips for The Best Overnight Eggs Benedict Casserole
A few small adjustments can make a real difference between a good casserole and a truly great one. These tips come from making this dish many times and learning what actually matters.
- Do not skip the overnight rest. The full 8-hour soak in the fridge is what gives this casserole its rich, custardy interior. Even 4 hours is noticeably less satisfying.
- Use day-old English muffins if possible. Slightly stale bread absorbs the custard more evenly without becoming mushy.
- Whole milk makes a difference. Lower-fat milk results in a thinner custard that does not set as richly. Stick with whole milk for the best texture.
- Do not rush the hollandaise. Keep the heat gentle and add the butter slowly. A broken hollandaise happens almost exclusively from too much heat or butter added too fast.
- Let the casserole rest before serving. Giving it 5 minutes out of the oven lets the custard finish setting so it slices cleanly instead of falling apart.
- Cover tightly in the fridge. Plastic wrap pressed directly onto the casserole surface prevents the top layer of bread from drying out overnight.
- Taste the hollandaise before serving. Adjust the lemon, salt, and cayenne to your preference. A little extra lemon brightens the whole dish.
Read Also: Ham and Cheese Breakfast Casserole
Serving Suggestions
This casserole is hearty enough to anchor a full brunch on its own, but pairing it with a few lighter sides rounds the meal out beautifully.
Fresh, bright flavors work especially well alongside the rich egg and hollandaise.
- A simple green salad with a light lemon vinaigrette cuts through the richness of the hollandaise perfectly.
- Serve with Prosciutto Wrapped Asparagus for an elegant brunch side that guests always love.
- Fresh fruit salad or sliced seasonal berries add a refreshing contrast to the savory casserole.
- A pitcher of Pink Lemonade is a crowd-pleasing drink pairing that keeps things light and festive.
- Roasted cherry tomatoes on the vine make a beautiful and simple garnish on the side of each plate.
- Lemon Ricotta Pancakes served alongside make for a truly impressive spread when you are feeding a big group.
- For a lighter starter, try Cucumber Salad to keep appetites fresh before the main dish.
Another favorite pairing idea: Avocado Egg Salad served on the side for guests who want something a little lighter.
Variations of Overnight Eggs Benedict Casserole
The base recipe is classic and reliable, but this casserole is also very easy to customize based on what you have on hand or who you are serving.
- Smoked salmon version – Swap the Canadian bacon for smoked salmon or lox. Stir a small amount of cream cheese into the egg custard for extra richness, and add fresh dill and capers on top before serving.
- Vegetarian version – Leave out the Canadian bacon entirely and add roasted vegetables like spinach, sun-dried tomatoes, and artichoke hearts in its place for a hearty meatless option.
- Spicy version – Add diced jalapenos or a generous pinch of red pepper flakes to the custard mixture, and double the cayenne in the hollandaise for guests who love heat.
- Ham and Swiss version – Use diced ham instead of Canadian bacon and layer thin slices of Swiss cheese between the muffin layers for a melty, cheesy interior.
- Everything bagel version – Swap the English muffins for cut-up everything bagels and sprinkle everything bagel seasoning over the top before baking for a fun, modern twist.
- Shortcut hollandaise – Use a good-quality store-bought hollandaise mix if you are pressed for time. It is not quite the same, but it gets the job done on busy mornings.
Read Also: Asparagus and Cheese Strata
Storage and Reheating
Leftovers store really well, which makes this casserole great for meal prepping a weekend brunch that stretches into Monday morning. Store the hollandaise separately for best results.
- Refrigerator: Cover leftover casserole tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for up to 3 days.
- Freezer: You can freeze baked casserole portions for up to 2 months. Wrap individual slices tightly in plastic wrap, then place in a zip-lock freezer bag.
- Reheating in the oven: Cover with foil and bake at 325°F for 15 to 20 minutes until heated through. This is the best method for preserving the texture.
- Reheating in the microwave: Heat individual portions on medium power in 60-second intervals to avoid rubbery eggs.
- Hollandaise storage: Homemade hollandaise does not store well and is best made fresh. If needed, store it in the fridge for up to 1 day and re-whisk gently over very low heat to warm it.
- Do not freeze the hollandaise. The sauce will break when thawed. Always make it fresh when reheating the casserole.
For another easy make-ahead breakfast option, try this Sausage Hash Brown Breakfast Casserole that reheats just as beautifully.
Nutritional Facts
The following values are estimates per serving based on the recipe as written, divided into 10 servings.
Actual values may vary depending on specific ingredient brands and exact portion sizes.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 390 kcal |
| Total Fat | 24g |
| Saturated Fat | 12g |
| Cholesterol | 260mg |
| Sodium | 680mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 21g |
| Calcium | 15% DV |
| Iron | 12% DV |
This casserole is a protein-rich, satisfying brunch dish. If you are watching your sodium or fat intake, using reduced-fat Canadian bacon and replacing some of the butter in the hollandaise with a small amount of Greek yogurt can help lighten things up.
Read Also: Quiche Lorraine Recipe
Health Benefits of Key Ingredients
While this is definitely a treat-yourself brunch dish, several of the main ingredients do offer some solid nutritional value worth knowing about.
- Eggs – Eggs are one of the most nutrient-dense foods available. They provide high-quality protein, vitamin D, vitamin B12, selenium, and choline, which supports brain health.
- Canadian bacon – Compared to regular bacon, Canadian bacon is significantly lower in fat and calories while still delivering a good punch of protein. It is a leaner pork option that fits well into a balanced diet.
- Whole milk – Whole milk provides calcium, phosphorus, and vitamin D, all of which support strong bones. It also adds fat-soluble vitamins A and K2 to the dish.
- Eggs yolks (hollandaise) – Egg yolks are a rich source of choline and fat-soluble vitamins. The cholesterol in eggs is largely considered dietary cholesterol that does not strongly impact blood cholesterol levels for most people.
- Lemon juice – Fresh lemon juice brings vitamin C and antioxidants, and its acidity helps balance the richness of the butter-based hollandaise.
- Butter – Grass-fed butter in particular contains conjugated linoleic acid (CLA) and vitamins A, E, and K2. Used in moderation as part of a varied diet, it provides a satisfying source of healthy fat.
For another protein-packed morning meal, try these Banana Pancakes as a lighter counterpart to this savory casserole.
FAQs About Overnight Eggs Benedict Casserole
1. Can I assemble this casserole and bake it the same day instead of overnight?
You can, but the texture will not be quite as custardy and rich. If you want to bake it the same day, let the assembled casserole soak at room temperature for at least 30 minutes before baking.
For the best results and the deepest flavor, the overnight rest in the fridge is really worth it.
2. Can I use regular bacon instead of Canadian bacon?
Yes, you can substitute regular cooked and crumbled bacon for the Canadian bacon. The flavor will be smokier and slightly saltier.
Just make sure to cook and drain the regular bacon first, since it has a much higher fat content that can make the casserole greasy if added raw.
3. My hollandaise sauce broke and turned grainy. What happened?
A broken hollandaise usually happens because the heat was too high or the butter was added too quickly.
If your sauce breaks, try whisking in a teaspoon of cold water while still whisking vigorously; this can sometimes bring it back together.
To prevent it from happening, keep the heat very gentle and always add the melted butter in a slow, thin stream while you whisk constantly.
4. How far in advance can I assemble this casserole?
You can assemble the casserole up to 12 hours ahead of time. More than that and the bread can start to become too soft and lose its texture after baking.
Aim for an 8 to 12-hour window in the fridge for the best balance of soaking time and texture.
5. Can I double this recipe for a larger group?
Absolutely. Just use two 9×13 baking dishes and double all the ingredients.
Baking time stays roughly the same, though you may need to add 5 to 10 minutes depending on your oven.
Make the hollandaise in two separate batches rather than one large one, since a large volume of yolks can be tricky to emulsify evenly.
Overnight Eggs Benedict Casserole
Ingredients
- 6 English muffins split and cut into 1-inch pieces
- 12 oz Canadian bacon 340g, chopped into bite-sized pieces
- 8 large eggs
- 2 cups whole milk 480ml
- 1 tsp onion powder
- 1/2 tsp garlic powder
- salt to taste
- black pepper to taste
- 3 egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter 115g, melted
- cayenne pepper pinch
- fresh chives chopped, for serving
- paprika pinch, for serving
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Small saucepan Used to create a double boiler for the hollandaise sauce
- Heatproof bowl Must fit over the saucepan without touching the water
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Plastic wrap For covering the casserole during overnight chilling
- Aluminum foil For covering the casserole during the first 30 minutes of baking
- Ladle or spoon For drizzling hollandaise over individual servings
Method
- Grease a 9×13-inch baking dish with butter or cooking spray. Spread half of the cut English muffin pieces in an even layer across the bottom.
- Scatter all of the chopped Canadian bacon evenly over the first layer of English muffins, then top with the remaining muffin pieces in a second even layer.
- Whisk together the 8 eggs, 2 cups whole milk, onion powder, garlic powder, salt, and pepper in a large bowl until fully combined and no streaks of egg yolk remain.
- Pour the egg custard evenly over the layered muffins and bacon, then gently press the top layer down to help all the bread begin absorbing the liquid.
- Cover tightly with plastic wrap pressed directly onto the surface and refrigerate for at least 8 hours or up to 12 hours.
- Remove the casserole from the refrigerator and let it sit at room temperature for 20 to 30 minutes. Preheat the oven to 375°F (190°C).
- Cover with foil and bake for 30 minutes, then remove the foil and bake for another 20 to 25 minutes until the top is golden and a knife inserted in the center comes out clean.
- Remove from the oven and let the casserole rest for 5 minutes before serving so the custard finishes setting.
- Over a gentle double boiler, whisk 3 egg yolks and 1 tbsp lemon juice for 2 to 3 minutes until thickened, then slowly drizzle in the melted butter while whisking constantly until smooth and creamy.
- Stir in a pinch of cayenne pepper and taste for seasoning, adjusting with lemon juice or salt as needed. If the sauce thickens too much, whisk in a teaspoon of warm water to loosen it.
- Scoop portions of the casserole onto plates and drizzle warm hollandaise over each serving. Garnish with chopped chives and a pinch of paprika if desired.
Nutrition
Notes
- Overnight rest is essential: The full 8-hour soak gives this casserole its rich, custardy interior. Avoid cutting this time short for best results.
- Use day-old English muffins: Slightly stale muffins absorb the custard more evenly without becoming mushy.
- Whole milk only: Lower-fat milk produces a thinner custard that does not set as richly. Whole milk is strongly recommended.
- Hollandaise tip: Keep the double boiler heat very gentle and add the butter in a slow, thin stream. High heat or adding butter too fast are the main causes of a broken sauce.
- Fix a broken hollandaise: If the sauce breaks, whisk in a teaspoon of cold water while whisking vigorously to bring it back together.
- Make-ahead window: Do not refrigerate the assembled casserole for more than 12 hours or the bread can become too soft and lose its texture after baking.
- Smoked salmon variation: Substitute Canadian bacon with smoked salmon or lox and add fresh dill and capers for an elegant twist.
- Storage: Leftover casserole keeps in an airtight container in the refrigerator for up to 3 days. Reheat covered at 325°F for 15 to 20 minutes, or microwave on medium power in 60-second intervals.
- Freezing: Baked casserole portions can be frozen for up to 2 months. Always make the hollandaise fresh when reheating — it does not freeze well.
- Doubling the recipe: Use two 9×13 baking dishes and make the hollandaise in two separate batches for the best emulsification.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Overnight Eggs Benedict Casserole is one of those recipes that earns a permanent spot in your brunch rotation.
It takes a beloved but time-consuming classic and makes it completely stress-free, without giving up any of the flavor that makes eggs benedict so good in the first place.
The overnight assembly means you actually get to enjoy the morning instead of standing over a stove poaching eggs for a crowd.
The homemade hollandaise is worth every minute of the five minutes it takes to make; it ties the whole dish together in the most satisfying way.
Give this recipe a try at your next brunch and watch your guests go back for seconds. If you make it, leave a comment below and let me know how it turned out for you.
Recommended:
- Blueberry French Toast Casserole
- Strawberry French Toast Casserole
- Vegetarian Spinach and Feta Quiche
- Cheesy Hashbrown Casserole
- Lemon Ricotta Pancakes
