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Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

iamwinfred
This Overnight Eggs Benedict Casserole brings all the classic flavors of the beloved brunch staple — savory Canadian bacon, soft English muffins soaked in a rich egg custard, and a silky homemade hollandaise drizzled over the top — into one easy, make-ahead dish. You assemble everything the night before, refrigerate it overnight, and simply bake it in the morning. It feeds a crowd beautifully and wows every guest at the table without requiring you to poach a single egg.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 servings
Calories 390 kcal

Equipment

  • 9x13-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

Ingredients
  

For the Casserole

  • 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

For the Quick Hollandaise

  • 3 egg yolks
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter 115g, melted
  • cayenne pepper pinch

Optional Garnish

  • fresh chives chopped, for serving
  • paprika pinch, for serving

Instructions
 

  • Grease a 9x13-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.

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 9x13 baking dishes and make the hollandaise in two separate batches for the best emulsification.

Nutrition

Serving: 1ServingCalories: 390kcalCarbohydrates: 24gProtein: 21gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 260mgSodium: 680mgPotassium: 280mgFiber: 1gSugar: 4gVitamin A: 14IUVitamin C: 2mgCalcium: 15mgIron: 12mg
Keyword brunch casserole recipe, eggs benedict casserole, hollandaise casserole, make ahead breakfast casserole, overnight eggs benedict casserole
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