Overnight Eggs Benedict Casserole Recipe

If you love the classic flavors of Eggs Benedict but want something that’s ready to go when morning rolls around, this Overnight Eggs Benedict Casserole Recipe is a game-changer. I first tried it on a busy weekend when I wanted a brunch-worthy dish without standing over the stove, and honestly, it quickly became my go-to for holidays and sleepy Sunday mornings. Trust me, waking up to the savory scent of Canadian bacon mingling with custardy eggs is pure magic.

This casserole is not just delicious but incredibly practical—you assemble it the night before, pop it into the fridge, and then bake it fresh the next day. The overnight soak really lets the eggs and bread soak up all those lovely flavors, creating a melt-in-your-mouth texture that’s hard to beat. Plus, topping it with a fresh, homemade hollandaise sauce feels fancy but is surprisingly straightforward. You’ll enjoy this Overnight Eggs Benedict Casserole Recipe whether you’re feeding a crowd or just treating yourself.

this …

Ingredients & Why They Work

This Overnight Eggs Benedict Casserole Recipe relies on simple, quality ingredients that come together beautifully—the bread and eggs create the comforting base, while the Canadian bacon adds savory depth and saltiness. Whole milk gives creaminess without weighing it down, and the fresh lemon juice in the hollandaise brightens the whole dish.

• English muffins: Their sturdy, slightly chewy texture holds up well to soaking without turning mushy.
• Canadian bacon or ham: Adds smoky, meaty flavor essential for that classic Eggs Benedict profile. If yours isn’t cooked, make sure to cook it first.
• Eggs: The star of the show, eggs provide richness and set into a lovely custard when baked.
• Milk: Whole milk works best here for creaminess; lighter milks can make it less decadent.
• Butter: For the hollandaise, unsalted butter lets you control the salt and ensures a silky sauce.
• Lemon juice: Freshly squeezed for zing and balance against the rich butter and eggs.
• Salt and pepper: To season both the casserole and sauce, bringing out all the flavors.
• Chives: A fresh, mild onion note for garnish that brightens the dish visually and on the palate.

Make It Your Way

One thing I love about this Overnight Eggs Benedict Casserole Recipe is how easy it is to tweak it just the way you like. Whether you’re a fan of extra cheese, want to sub in turkey bacon for a leaner twist, or make it vegetarian with spinach and mushrooms, this recipe is forgiving and perfect for your personal touch.

• Variation: I often add a handful of shredded sharp cheddar or gruyère to the egg mixture for extra melty indulgence.
• Dietary tweaks: Swap dairy milk with oat or almond milk and use tofu scramble for a dairy-free, vegetarian-friendly version.
• Seasonal changes: Toss in some sautéed asparagus tips or sun-dried tomatoes in spring and summer for fresh flavor.

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

Step 1: Prep the Bread and Meat Cubes

First, I spray my 9 x 13 inch pan with non-stick spray to keep everything from sticking and make cleanup easier. Then, I split the English muffins into halves and cut them into roughly half-inch cubes, which ensures they soak up the egg custard well without turning to mush. Next, I cube my Canadian bacon, using about half to mix in with the muffins. I love tossing these together gently with my hands, making sure everything is evenly distributed for consistent flavor in every bite.

Step 2: Whisk the Egg Mixture

In a large bowl, whisk together 10 eggs, 1 cup of whole milk, salt, and pepper until smooth. This part is quick but important—you want the seasoning well distributed for a balanced casserole. I usually whisk just until combined to avoid over-mixing, which can make the eggs tough.

Step 3: Assemble and Refrigerate Overnight

Pour the egg mixture evenly over the bread and Canadian bacon cubes in the casserole dish. Then top with the remaining meat cubes, pressing them lightly into the egg mixture to make sure they’re submerged. Cover the dish tightly with foil or plastic wrap and pop it in the fridge overnight or up to 24 hours. Letting it sit lets the flavors meld and the bread soak perfectly—don’t skip this step unless you’re in a hurry!

Step 4: Baking Time

When you’re ready to bake, pull the casserole out around 90 minutes ahead to take the chill off. Preheat your oven to 350°F (175°C). Remove the cover and bake for 50 minutes to an hour, covering loosely with foil for the last 20 minutes to prevent too much browning on top. You’ll know it’s done when the eggs are set and a knife inserted in the middle comes out clean.

Step 5: Whip Up the Hollandaise Sauce

While the casserole bakes, I make the hollandaise fresh—it really makes all the difference. Melt your unsalted butter and keep it warm. In a blender, combine egg yolks, fresh lemon juice, salt, and a touch of hot sauce or cayenne for that subtle kick. Blend briefly, then slowly stream in the warm butter while blending on low until the sauce thickens to silky perfection. It’s best served immediately because as it cools, it firms up, but you can keep it warm in a thermos or on very low heat until ready.

How to Serve Overnight Eggs Benedict Casserole Recipe

Garnishes

I love finishing this casserole with a sprinkle of fresh chives—they add a bright color pop and a mild onion flavor that perfectly balances the richness. Sometimes, I’ll also add a little smoked paprika or a few cracked peppercorns on top for that extra touch. It’s those simple garnishes that take the dish from great to memorable.

Side Dishes

This casserole pairs wonderfully with light, fresh sides like mixed greens tossed with lemon vinaigrette or a simple fruit salad—think juicy berries or sliced melon. For a heartier brunch, roasted breakfast potatoes or grilled asparagus also complement the creamy eggs and savory bacon perfectly.

Creative Ways to Present

For special occasions, I sometimes serve this casserole in individual ramekins right out of the oven, topped with a drizzle of hollandaise and a sprinkle of herbs. It looks elegant and helps guests get just the right portion. Another fun idea: use mini English muffins and bake in a muffin tin for perfect single-serve bites—great for parties or brunch buffets.

Make Ahead and Storage

Storing Leftovers

I keep leftover casserole covered tightly in the fridge for up to three days, and it reheats beautifully when warmed gently in the oven or microwave. The texture softens a bit with storage, but the flavors stay rich and comforting — perfect for a quick weekday breakfast or lunch.

Freezing

While I haven’t officially frozen the whole casserole, I’ve had success freezing individual portions after baking. Just cool completely, wrap tightly in plastic, and freeze for up to a month. Reheat covered in the oven to keep moisture locked in. The hollandaise is best fresh but can be made on the spot afterward or skipped if preferred.

Reheating

When reheating leftovers, I recommend using a low oven (about 300°F) and covering the casserole with foil to prevent drying out. Heat for 15-20 minutes until warmed through. You can quickly revive the hollandaise by gently warming it on the stove or in a thermos, stirring occasionally to keep it smooth.

FAQs

Final Thoughts

The Overnight Eggs Benedict Casserole Recipe has become my cherished brunch secret because it’s effortless to prep, delivers incredible flavor, and always impresses guests without the stress of making classic eggs bennie from scratch in the moment. I love that I can customize it easily while still serving up that traditional hollandaise goodness. Give it a try—you’ll feel like you waltzed right into a fancy brunch spot without leaving your kitchen!

Print