Name: Make-Ahead Magic: Overnight Eggs Benedict Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 6 English muffins, cut into 1-inch cubes; 1½ cups Canadian bacon, diced; 8 large eggs; 2 cups whole milk; ½ cup heavy cream; 1 teaspoon Dijon mustard; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon paprika (optional, for garnish); 2 tablespoons chopped fresh chives (for garnish); 3 large egg yolks; ½ cup unsalted butter, melted; 1 tablespoon fresh lemon juice; ½ teaspoon Dijon mustard; ¼ teaspoon salt; Pinch of cayenne pepper (optional)

I still remember the first time I made this casserole. It was Christmas morning, and the kitchen was already buzzing with activity. Rather than juggling poached eggs and hollandaise sauce over a hot stove, I simply slid this prepared casserole into the oven, poured myself a coffee, and relaxed while the oven did all the work. When I pulled it out—golden brown on top, custardy in the center, and wafting with the aroma of toasted muffins and savory Canadian bacon—I knew brunch would be a hit.

This dish takes everything you love about Classic Eggs Benedict and makes it easier, more convenient, and perfect for sharing. Whether you’re prepping ahead for a weekend breakfast, a holiday brunch, or a cozy family gathering, this Overnight Eggs Benedict Casserole will become a staple in your recipe box.

Recipe Overview

Cuisine: American
Difficulty Level: Easy
Serving Size: 8
Total Calories: Approximately 350–400 per serving
Prep Time: 15 minutes
Chilling Time: 8 hours (overnight)
Cooking Time: 45 minutes
Total Time: 9 hours

Why You’ll Love This Overnight Eggs Benedict Casserole

All the Flavors You Love – It delivers the iconic taste of eggs Benedict in a cozy, casserole format.
Make-Ahead Friendly – Prep everything the night before and just bake in the morning.
Perfect for Entertaining – Serves 8 and scales easily for larger crowds.
Foolproof Hollandaise – No stress, no splitting, just a quick sauce that tastes amazing.
Customizable – Swap in your favorite meats, cheeses, or veggies to make it your own.

Ingredients

For the Casserole:

6 English muffins, cut into 1-inch cubes
1½ cups Canadian bacon, diced
8 large eggs
2 cups whole milk
½ cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional, for garnish)
2 tablespoons chopped fresh chives (for garnish)

For the Hollandaise Sauce:

3 large egg yolks
½ cup unsalted butter, melted
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
Pinch of cayenne pepper (optional)

Ingredient Highlights

English Muffins – These are the base of the casserole, offering a slightly chewy texture that soaks up the egg custard without becoming mushy.
Canadian Bacon – Leaner and more refined than standard bacon, it gives a smoky, meaty flavor that’s classic in eggs Benedict.
Egg Custard Mixture – A rich combo of eggs, milk, cream, and seasoning binds the casserole together with a soft, luxurious texture.
Hollandaise Sauce – Buttery and tangy with just the right touch of lemon, this sauce ties the whole dish together.

Step-by-Step Instructions

Assemble the Casserole

Grease the Dish: Lightly butter or spray a 9×13-inch casserole dish.
Layer the Base: Spread the cubed English muffins evenly across the bottom.
Add the Meat: Sprinkle diced Canadian bacon over the muffins.
Whisk the Custard: In a large bowl, combine eggs, milk, cream, Dijon, garlic powder, onion powder, salt, and pepper.
Pour It On: Slowly pour the egg mixture over the muffin and bacon layers, making sure everything is soaked.
Cover and Chill: Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Bake in the Morning

Preheat the Oven: Set your oven to 375°F (190°C).
Let It Warm Up: Take the casserole out of the fridge and let it sit at room temperature for 15 minutes.
Bake: Uncover and bake for 40–45 minutes, until the center is set and the top is golden.
Garnish: Sprinkle with paprika and fresh chives.

Make the Hollandaise Sauce

Whisk the Yolks: In a heatproof bowl, whisk egg yolks, lemon juice, mustard, and salt.
Add the Butter: Slowly drizzle in the melted butter while whisking constantly.
Thicken Over Heat: Place over a double boiler or bowl set over simmering water. Whisk for 2–3 minutes until thickened.
Finish It: Add cayenne if using, then remove from heat and keep warm.

Serve and Enjoy

Pour warm hollandaise sauce over each slice just before serving, or offer it on the side so everyone can drizzle to their liking.

Serving Suggestions

Classic Style – Simply drizzle hollandaise over the top and garnish with chives.
With a Side Salad – Try an arugula salad with lemon vinaigrette to balance the richness.
Buffet Style – Serve squares of the casserole with bacon, fruit salad, and croissants.
Avocado Upgrade – Add sliced avocado on top for creaminess and color.
Spicy Variation – Drizzle with a sriracha-spiked hollandaise and garnish with jalapeño.
Open-Faced Stack – Place a square on a toasted muffin half and top with a poached egg.
Seafood Brunch – Serve with a side of smoked salmon or lump crab.
Southern Style – Pair with cheesy grits or hash browns for a hearty plate.

Expert Tips for Casserole Success

Use Slightly Stale Muffins – They absorb the egg mixture better than fresh ones.
Soak Overnight – Don’t rush it—this step ensures the custard fully penetrates every bite.
Keep the Sauce Warm – If your hollandaise cools, stir in a tablespoon of warm water to loosen it up.
Make It Lighter – Sub half-and-half for cream or use skim milk if desired.
Freeze for Later – This recipe freezes beautifully—just assemble, wrap well, and freeze before baking.

10 Easy Variations to Try

Ham & Cheese – Use diced ham and shredded Swiss.
Spinach & Feta – Add sautéed spinach and crumbled feta.
Smoked Salmon – Swap bacon for smoked salmon.
Crab Casserole – Use lump crab meat for a coastal touch.
Bacon Lover’s – Use crispy crumbled bacon for smoky crunch.
Vegetarian – Add sautéed mushrooms, spinach, and bell peppers.
Spicy Jalapeño – Mix in jalapeños or hot sauce to the custard.
Gluten-Free – Use your favorite gluten-free muffins.
Dairy-Free – Substitute almond milk and plant-based butter.
Asparagus & Gruyere – Add cooked asparagus and nutty Gruyere cheese.

Storage, Freezing & Reheating

Storage – Keep leftovers covered in the fridge for up to 3 days.
Freezing (Unbaked) – Assemble, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Freezing (Baked) – Let it cool, cut into portions, wrap, and freeze. Reheat individual servings in the microwave or oven.
Reheating – Bake leftovers at 300°F or microwave individual slices in 30-second intervals.

Recommended Tools

9×13-Inch Casserole Dish – Ideal for baking evenly.
Blender or Immersion Blender – Optional for hollandaise, makes it fast and smooth.
Whisk – For both custard and sauce.
Double Boiler Setup – Helps control heat for hollandaise.
Silicone Spatula – Useful for mixing and serving cleanly.

Frequently Asked Questions

Can I use regular bacon instead of Canadian bacon?
Absolutely—just cook and crumble it before layering.

Can I make the hollandaise ahead of time?
Yes, but keep it warm in a thermos or over low heat to maintain its texture.

What if I don’t have a double boiler?
Use a heatproof bowl over a simmering pot of water—just be careful with the heat.

Can I make this dairy-free?
Yes! Use almond milk, coconut cream, and vegan butter for hollandaise.

Can I add cheese to the casserole?
Definitely. Shredded Swiss, cheddar, or Gruyere are all delicious options.

Final Thoughts

Overnight Eggs Benedict Casserole is one of those rare dishes that checks every box: comforting, elegant, make-ahead friendly, and impressive enough for any brunch table. Whether you’re preparing it for the holidays, a special occasion, or just because you love breakfast food (who doesn’t?), this recipe makes mornings feel effortless and delicious.

With rich layers of toasted muffins, savory bacon, creamy custard, and that golden drizzle of hollandaise, it’s a dish that invites second helpings—and maybe even a third.

So go ahead, prep it the night before, sleep in a little, and wake up to the easiest, most delicious brunch you’ve ever made.