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Overnight Eggs Benedict Casserole Recipe

BySarah
Jump to Recipe· 4.7 from 66 reviews

I’m so excited to share this Overnight Eggs Benedict Casserole Recipe with you! It’s one of those magical dishes where all the flavors you love in classic Eggs Benedict come together in a super easy, hands-off casserole that you prep the night before. Whether you’re hosting a brunch or just craving a comforting breakfast without the fuss of individual hollandaise sauces on every plate, this recipe is a true lifesaver.

What makes this Overnight Eggs Benedict Casserole Recipe special for me is how it simplifies a typically fancy dish while still delivering all that rich, buttery, savory goodness everyone adores. Plus, letting it sit overnight gives the flavors time to meld beautifully—and it’s all ready to bake and serve in the morning. Trust me, this is a game changer for weekend mornings or holiday brunches.

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Why This Recipe Works

  • Convenience: You prep it one evening and wake up to a nearly ready-to-bake casserole with minimal morning effort.
  • Flavor infusion: Letting the casserole soak overnight helps the bread absorb the egg mixture, creating a custardy and tender texture.
  • Classic flavors made simple: The Canadian bacon, eggs, and homemade hollandaise bring all the traditional Eggs Benedict tastes in an easy family-style dish.
  • Customizable: You can tweak the meat, seasoning, or garnishes to suit your tastes or dietary needs without losing the essence of the dish.
A white shallow bowl holds a layered dish with a base of soft, pale yellow egg mixture mixed with chunks of light yellow bread. On top, there are thick, browned pieces of meat with a hint of green herbs scattered throughout. Creamy, light yellow sauce is being poured onto the center of the dish, adding a smooth texture. The background shows a white cup and a glass with an orange drink, all set on a white marbled surface with a soft gray cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient here plays a role in turning classic Eggs Benedict into a cozy casserole. Using thick-cut Canadian bacon gives that signature smoky, meaty bite, while the eggs and milk whip up a rich custard that holds everything together perfectly.

  • English muffins: Their dense, porous texture soaks up the egg mixture without becoming soggy or falling apart.
  • Canadian bacon or ham: I recommend thick-cut for heartier bites that don’t dry out during baking.
  • Whole eggs: Provide the structure and protein that turn this bake into a filling meal.
  • Milk (whole preferred): Adds creaminess and richness to the custard base.
  • Salt and black pepper: Essential for seasoning the egg mixture just right—don’t skip or skimp!
  • Chives (optional): A fresh, mild onion flavor perfect for garnish and a pop of color.
  • Butter (unsalted): For making the hollandaise sauce, it brings that silky, luscious mouthfeel.
  • Egg yolks: The base of the hollandaise giving it its creamy thickness.
  • Lemon juice: Balances the richness with acidity and brightens the sauce.
  • Hot sauce or cayenne: Adds a subtle kick—feel free to customize your heat level.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by swapping out the meat sometimes or adding herbs. Feel free to personalize it—this casserole serves as a blank canvas for swapping flavors or accommodating dietary choices.

  • Variation: I sometimes swap Canadian bacon with smoked turkey or even sautéed mushrooms to make it vegetarian-friendly—both work deliciously.
  • Seasonal twist: Toss in some fresh spinach or asparagus in spring for a veggie boost that adds freshness.
  • Spice it up: Adding a pinch of smoked paprika or cayenne to the egg mixture amps up the flavor without overpowering.

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

Step 1: Prep the English muffins and meat base

Start by spraying a 9 x 13 inch baking dish with non-stick spray—trust me, it makes cleanup way easier! Split your English muffins in half and cut them into roughly ½-inch cubes. Toss those into the bottom of your dish. Next, cube the Canadian bacon or ham, and sprinkle half of it over the bread. Gently mix the bread and meat with your hands to combine evenly. Getting this step right means each bite will have that perfect balance of bread and meaty flavor.

Step 2: Whisk the egg mixture and soak overnight

In a large bowl, whisk together the eggs, milk, salt, and pepper until everything’s blended into a silky, pale yellow mixture. Pour this gently over the bread and meat in the pan. Then scatter the remaining meat cubes on top and press down lightly to submerge them in the egg liquid. Cover your dish tightly with foil or plastic wrap and pop it in the fridge overnight, or for up to 24 hours. This soaking step is what gives you that wonderful custardy texture and flavor infusion.

Step 3: Bake to perfection

About an hour and a half before you want to serve, take the casserole out and let it sit to come closer to room temperature for about 30 minutes—this helps it bake evenly. Then preheat your oven to 350°F (175°C). Remove the cover and bake the casserole for 50 minutes to an hour, but keep a loose piece of foil on top during the last 20 minutes to avoid over-browning. Once done, the eggs will be set but still tender and creamy. Cover it back up and let it rest until you’re ready to serve.

Step 4: Make the hollandaise sauce

While the casserole is baking, melt your butter and set it aside—warm but not hot. In a blender, combine egg yolks, lemon juice, salt, and a splash of hot sauce or cayenne if you like a little heat. Blend on high briefly, then lower the speed and slowly drizzle the butter in. The sauce should thicken to a rich, creamy texture almost immediately. Taste and adjust seasoning if needed. Serve the sauce fresh—you’ll want it warm and silky poured over each piece of casserole.

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Pro Tips for Making Overnight Eggs Benedict Casserole Recipe

  • Don’t rush the soak: The longer the bread and meat soak, the better the texture—overnight is ideal but a few hours still works.
  • Room temperature before baking: Allowing the dish to sit out for 30 minutes cuts down on uneven cooking and cracking.
  • Low and slow hollandaise: Slowly drizzling warm melted butter into the blender keeps your sauce smooth and prevents curdling.
  • Cover last 20 minutes: A loose foil shield avoids that burnt top which is easy to overlook but makes a difference in presentation.

How to Serve Overnight Eggs Benedict Casserole Recipe

A white bowl holds a serving of a creamy baked dish with three distinct layers: the bottom layer has a soft yellow texture with visible chunks of bread, the middle layer is thick and pale yellow sauce covering the dish, and the top layer includes crispy brown bread cubes and small pieces of browned meat, sprinkled with chopped green herbs. A spoon rests on the side of the bowl. In the background, there is a white cup filled with dark coffee, a tall glass of orange juice, and a small blue pitcher placed on a white marbled surface. A folded light gray cloth is underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this casserole with a sprinkle of freshly chopped chives for a hit of green and subtle oniony brightness. Sometimes I add a pinch of smoked paprika on top for a warm depth. A few lemon wedges on the side also brighten up the richness when squeezed over the hollandaise — it’s the kind of finishing touch that elevates it.

Side Dishes

I like pairing this casserole with fresh fruit salad or roasted crispy potatoes for a contrast of textures. A lightly dressed green salad also works wonders to balance out the richness and adds easy freshness to the meal.

Creative Ways to Present

For special occasions, I sometimes portion the casserole into individual ramekins before baking and top each with hollandaise at the table for a fun, personalized experience. Another time, I layered in sautéed spinach between the bread cubes to add a surprise of color and flavor. It’s a versatile dish that you can make your own, even for a festive brunch spread.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Overnight Eggs Benedict Casserole Recipe keep really well in an airtight container in the fridge for up to three days. I usually cover it tightly to keep the custardy texture intact and reheat slices gently, so it doesn’t dry out.

Freezing

I’ve frozen this casserole before—just bake it fully, let cool, then portion into freezer-safe containers. It freezes well for up to two months. When thawed overnight in the fridge, it reheats beautifully without losing that soft, layered texture.

Reheating

My favorite way to reheat is in a 325°F (160°C) oven wrapped loosely with foil, for about 15-20 minutes, to warm through gently without drying out. The hollandaise sauce is best made fresh, but leftover casserole can be paired with a quick store-bought hollandaise or even a dollop of crème fraîche if you’re in a pinch.

FAQs

  1. Can I make the hollandaise sauce ahead of time for the Overnight Eggs Benedict Casserole Recipe?

    It’s best to make the hollandaise sauce fresh just before serving because it can separate or thicken too much if stored. If you need to prepare ahead, keep it warm in a thermos or gently rewarm it over a double boiler, stirring constantly to maintain its smooth texture.

  2. Can I substitute the Canadian bacon in this casserole?

    Absolutely! You can swap Canadian bacon with ham, smoked turkey, or even vegetarian options like sautéed mushrooms or spinach for a different flavor profile. Just make sure any uncooked meat is fully cooked before adding it to prevent safety risks.

  3. What if I don’t have English muffins—what can I use instead?

    While English muffins are classic for their texture, you can substitute with sturdy bread like sourdough, French bread, or even brioche—just cut it into cubes and toast lightly first to avoid sogginess. The key is to use bread that can absorb egg mixture without turning mushy.

  4. Is it okay to skip the overnight step?

    You can skip the overnight soak and bake it immediately, but the texture and flavor won’t be quite as rich and cohesive. I recommend at least letting it sit for a few hours to soak up that custardy goodness.

Final Thoughts

This Overnight Eggs Benedict Casserole Recipe is one of those kitchen wins I love sharing because it brings together familiar brunch favorites in one easy, satisfying dish. I hope you enjoy how it turns your busy mornings into relaxed, delicious moments with minimal fuss. Whip it up for your next brunch and watch it become a new favorite — I bet you’ll love it as much as I do!

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Overnight Eggs Benedict Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 66 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

A hearty and delicious Overnight Eggs Benedict Casserole featuring cubes of English muffins and Canadian bacon soaked in an egg mixture, baked to perfection, and topped with a freshly made hollandaise sauce. Perfect for breakfast or brunch, this recipe can be prepared the night before for convenience and great texture.

Ingredients

Units Scale

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

  1. Prepare the Casserole Base: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray. Split the 6 English muffins in half and slice them into ½ inch (1.25 cm) cubes. Place the cubes into the bottom of the prepared baking dish.
  2. Add the Meat: Cube the 450 grams (1 pound) of thick cut Canadian bacon or ham. Add half of the meat cubes over the bread. Lightly toss the bread and meat cubes together with your hands, then spread them evenly in the baking dish.
  3. Mix the Egg Mixture: In a large mixing bowl, whisk together 10 large eggs, 1 cup (227 grams) whole milk, 1 teaspoon salt, and ¾ teaspoon black pepper until well combined.
  4. Combine and Submerge: Pour the egg mixture into the baking dish over the bread and meat. Top with the remaining meat cubes and press down gently to ensure all meat is submerged in the egg mixture.
  5. Refrigerate Overnight: Cover the dish tightly with aluminum foil or plastic wrap and refrigerate overnight or up to 24 hours. For best texture, allow it to rest a few hours before baking if not overnight.
  6. Bring to Room Temperature: About 1.5 hours before baking, remove the casserole from the refrigerator and let it sit uncovered at room temperature for 30 minutes.
  7. 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 set. During the last 20 minutes, place a loose foil over the top to prevent over-browning.
  8. Make the Hollandaise Sauce: While the casserole bakes, melt 170 grams (1 ½ sticks) of unsalted butter and keep it warm. In a blender, combine 6 large egg yolks, 2 ½ tablespoons (38 grams) fresh lemon juice, ½ teaspoon salt, and a splash of hot sauce or pinch of cayenne if using. Blend on high for a few seconds. With the blender on low, slowly stream in the warm melted butter until the sauce thickens. Adjust seasoning to taste.
  9. Serve: Remove the casserole from the oven and keep it covered until serving. Slice and serve with the freshly made hollandaise sauce poured over the top and garnish with chopped chives if desired. Serve immediately as the sauce thickens as it cools.
  10. Store Leftovers: Cover and refrigerate any leftovers for up to 3 days.

Notes

  • If using uncooked Canadian bacon outside the US, cook it before adding to the casserole.
  • For best texture, allow the casserole to soak overnight but it can be baked immediately if needed.
  • Use whole milk for a richer texture; milk fat content affects creaminess.
  • Keep the hollandaise sauce warm or serve immediately as it will start to solidify when cooled.
  • You can substitute ham for Canadian bacon if preferred.
  • Chives add a fresh herbal finish but are optional.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 280 mg

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