Overnight Eggs Benedict Casserole Recipe

If you love the classic flavors of Eggs Benedict but want an easy dish that you can prepare ahead of time, this Overnight Eggs Benedict Casserole Recipe is just what you need. It’s the perfect brunch solution—no standing over the stove flipping English muffins or juggling poached eggs last minute. Instead, you get all those rich, buttery, tangy flavors baked into a cozy casserole you can slice and serve with minimal fuss.

I’ve made this recipe countless times for family brunches and holiday mornings, and the best part is how it effortlessly fills your kitchen with that irresistible aroma while you’re still waking up. Whether you’re hosting guests or just want a special breakfast on a lazy weekend, this Overnight Eggs Benedict Casserole Recipe will quickly become your go-to comfort dish.

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Ingredients & Why They Work

Each ingredient in this Overnight Eggs Benedict Casserole Recipe plays a special role to bring that classic brunch magic. Let’s break down the essentials and why they’re so perfect together.

• English muffins: Their dense yet airy texture soaks up the egg custard beautifully while offering a slight crunch once baked.
• Canadian bacon or ham: Adds savory, smoky richness that perfectly complements the creamy eggs and tangy hollandaise.
• Eggs: The star of the show, they bind and set the casserole with a tender, custardy texture when baked overnight.
• Milk (preferably whole): Creams up the custard for a silky, rich mouthfeel without overpowering the other flavors.
• Butter (for hollandaise): Essential for that silky, glossy sauce that coats every bite with indulgent flavor.
• Lemon juice: Brings brightness to cut through the richness, balancing the sauce beautifully.
• Egg yolks (for hollandaise): Create a velvety, thick sauce when emulsified with butter—classic and luscious.
• Chives (for garnish): Adds a fresh, mild onion flavor and a pop of color that livens up the final dish.

Make It Your Way

I love playing around with this Overnight Eggs Benedict Casserole Recipe depending on what I have on hand or the mood of the day. You can easily switch up the protein, add herbs, or make it vegetarian-friendly without losing any of the essence that makes this dish so comforting.

• Swap out proteins: I’ve replaced Canadian bacon with smoked salmon or sautéed mushrooms to create delicious variations for different dietary preferences.
• Add herbs or spices: A pinch of smoked paprika or fresh dill can give the casserole a new twist I didn’t expect but really love.
• Use different breads: I sometimes try brioche or sourdough cubes instead of English muffins for a sweeter or tangier base.
• Make it veggie-friendly: Skip the meat and add roasted asparagus or sautéed spinach for a lighter yet flavorful version.

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

Step 1: Prep Your Baking Dish and Ingredients

Start by spraying a 9 x 13 inch baking dish with non-stick cooking spray—you don’t want any sticking later! Split your English muffins into halves and then cut them into half-inch cubes. Toss these in the dish, then cube your Canadian bacon and sprinkle half over the muffin cubes. Use your hands gently to mix so that the cubes are evenly combined and spread out.

Step 2: Whisk the Custard Mixture

In a large bowl, whisk together your eggs, milk, salt, and black pepper until everything’s smooth and combined. Pour this custard over the bread and meat mixture in the baking dish, making sure it gets well soaked. Then add the remaining Canadian bacon cubes evenly on top and gently press them down so they’re fully submerged—a key step to keep the bacon juicy and flavor-infused.

Step 3: Refrigerate Overnight (or Up to 24 Hours)

Cover your dish with foil or plastic wrap and pop it in the fridge. Letting it rest overnight allows the bread to soak up the egg custard and develop a creamy texture that’s just unbeatable. I’ve tried baking it immediately, but honestly, giving it time vastly improves the final consistency.

Step 4: Bake to Perfection

About an hour and a half before you want to serve, take the casserole out and let it sit on the counter for about 30 minutes so it bakes evenly. Preheat your oven to 350°F (175°C). Remove the cover and bake for 50 minutes to 1 hour until the eggs are set and the top is slightly golden. To avoid over-browning, cover loosely with foil during the last 20 minutes. Once baked, keep it covered to retain moisture until serving.

Step 5: Whip Up the Classic Hollandaise Sauce

While your casserole is baking, melt your butter and set it aside to stay warm but not hot. In a blender, combine the egg yolks, fresh lemon juice, salt, and a splash of hot sauce or cayenne if you like a little kick. Blend briefly, then with the blender running on low, slowly drizzle in the melted butter. You’ll see the hollandaise thicken instantly. Taste and adjust seasoning if needed, then serve it right away for that silky, tangy finish.

How to Serve Overnight Eggs Benedict Casserole Recipe

Garnishes

I always sprinkle fresh chives over the top when serving this casserole—it adds a lovely pop of green and a mild onion-y bite that balances the creamy hollandaise. Sometimes, I add a few microgreens or even a dusting of paprika for color and a slight smoky hint. These little touches make it feel extra special without complicating things.

Side Dishes

This casserole stands beautifully on its own, but I love pairing it with a simple mixed greens salad lightly dressed in lemon vinaigrette to cut through the richness. Fresh fruit salad or roasted breakfast potatoes also make fantastic companions. If you’re serving a crowd, some crispy bacon or a vegetable frittata will round out the meal perfectly.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins for a fancy plated look. You can also set up a self-serve brunch bar with the casserole sliced alongside bowls of hollandaise, fresh herbs, and various toppings so guests can customize each serving—fun and interactive! Wrapping slices with crispy prosciutto or serving them topped with smoked salmon adds a delightful gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftover slices store wonderfully covered in the fridge for up to 3 days. I wrap individual slices in plastic wrap or place them in an airtight container to keep them fresh and prevent drying out. When you’re ready to eat, they reheat nicely without losing much of their texture.

Freezing

Freezing is possible but I personally prefer fresh because the hollandaise sauce can separate after freezing and reheating. If you do freeze it, wrap tightly in plastic wrap and foil, and thaw overnight in the fridge before gently reheating. Consider making just the casserole ahead and preparing fresh hollandaise to avoid textural issues.

Reheating

Reheat leftovers in a 325°F (165°C) oven covered loosely with foil to avoid drying out. It usually takes about 15-20 minutes for individual slices. Avoid microwaving if you want to preserve texture, but it works in a pinch—just do short bursts and stir if you reheat any leftover hollandaise separately on low heat.

FAQs

Final Thoughts

I can’t tell you how many times this Overnight Eggs Benedict Casserole Recipe has saved me from last-minute brunch panic while still impressing everyone at the table. It’s comforting, rich, and just downright delicious, all wrapped up in a dish you make the day before. Give it a try the next time you want a special breakfast with minimal morning effort—I promise, you’ll be glad you did.

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