Easy Overnight Eggs Benedict Casserole

This easy overnight Eggs Benedict casserole turns the classic brunch dish into a hands-off bake that feeds a crowd with almost no morning work.

English muffins, Canadian bacon, and a rich egg custard soak together overnight, then you just pour on a quick blender hollandaise and slice it into squares.

Why This Casserole Stays in the Rotation

It’s all the things you want from eggs Benedict—buttery toasted muffins, salty ham, custardy eggs—without poaching a single egg or whisking hollandaise over a double boiler.

The casserole does the heavy lifting while you sleep, so all you have to do in the morning is bake and blend. The bottom gets crisp edges, the middle stays soft, and the sauce comes together in 60 seconds.

Ingredients

• 6 English muffins: split and cut into 1-inch pieces; day-old work best.
• 8 oz Canadian bacon: diced; or use thick-cut ham.
• 8 large eggs
• 2 cups whole milk: or half-and-half for a richer custard.
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Pinch ground nutmeg: optional.
• 1/2 cup unsalted butter: cubed, for the hollandaise.
• 3 large egg yolks: for the hollandaise.
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Pinch cayenne pepper: optional.

Variations / Substitutions

• Protein: swap Canadian bacon for diced ham, crumbled breakfast sausage, or smoked salmon added after baking.
• Bread: use cubed croissants or brioche for a richer base; day-old bread absorbs custard better.
• Vegetarian: omit the meat and fold in 2 cups sautéed spinach and mushrooms before pouring the custard.
• Dairy-free: use oat milk for the custard and a vegan hollandaise made with silken tofu; the texture will be slightly softer.

If you like this make-ahead brunch idea, the Savory Bread Pudding with Sausage and Gruyère is another great one to try.

How to Make Eggs Benedict Casserole

Step 1: Layer and Soak the Casserole

Grease a 9×13-inch baking dish. Scatter half the 6 cubed English muffins in the dish, top with half the diced Canadian bacon, then repeat with the remaining muffins and bacon. In a large bowl, whisk together the 8 eggs, 2 cups milk, 1 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg. Pour the mixture evenly over the casserole, pressing down gently with a spatula so every piece of muffin gets wet. Cover and refrigerate for at least 4 hours, or overnight.

The next morning, the casserole will look puffed and pale, with no pools of liquid left in the corners. That means the custard has fully soaked in.

Step 2: Bake the Casserole

Preheat your oven to 375°F (190°C). Uncover the dish and bake on the center rack for 35 to 40 minutes, until the top is golden and the center no longer jiggles. A knife inserted in the middle should come out clean.

The edges will be crisp and the custard set but still tender, with a deep savory smell filling the kitchen.

Step 3: Blend the Quick Hollandaise

While the casserole bakes, melt the 1/2 cup butter in a small saucepan or microwave until hot and bubbling. In a tall, narrow container, combine the 3 egg yolks, 1 tbsp lemon juice, 1 tsp Dijon, and a pinch of cayenne. Place an immersion blender at the bottom and, with the blender running, slowly drizzle in the hot butter until the sauce is thick and creamy, about 30 seconds.

The hollandaise will be pale yellow and thick enough to coat the back of a spoon. Taste and add more lemon juice or salt if it needs it. Keep it warm by setting the container in a bowl of warm water.

Step 4: Slice and Spoon Over the Hollandaise

Let the casserole rest for 5 minutes, then cut it into 8 squares. Lift each square onto a plate with a wide spatula and spoon a generous amount of the warm hollandaise over the top. Serve while everything is still hot.

Tips for the Best Eggs Benedict Casserole

• Use day-old English muffins. Fresh ones can turn mushy; slightly stale ones hold their shape and soak up custard without disintegrating.
• Don’t rush the soak. The casserole needs at least 4 hours to fully absorb the custard. Overnight is even better for a custardy, set slice.
• Grate your own nutmeg. Pre-ground works, but a few swipes of fresh nutmeg on a rasp adds a warmth you can actually taste.
• Reheat leftovers gently. A low oven or microwave at 50% power keeps the eggs tender; high heat can turn them rubbery.

Keeping Leftovers Fresh

• Refrigerate: cover any leftover casserole tightly and store in the fridge for up to 3 days. The muffins will soften over time, but the flavor holds.
• Reheating: warm individual squares in the microwave at 50% power in 30-second bursts until just heated through. For larger portions, cover with foil and bake at 300°F (150°C) for 15 minutes.

What to Serve with Eggs Benedict Casserole

This casserole is a full brunch on its own, but a big bowl of strawberries and melon, some roasted asparagus, and a pitcher of mimosas round it out nicely. The acidity from the fruit and the slight bitterness of the greens cut through the rich hollandaise, keeping everything from feeling heavy.

Frequently Asked Questions

Can I make the casserole without an immersion blender?

Yes, you can make the hollandaise in a regular blender. Blend the egg yolks, lemon juice, mustard, and cayenne on low, then slowly pour in the hot melted butter while the blender runs until thick.

Can I freeze this casserole?

Baked casserole freezes well. Wrap individual portions tightly and freeze for up to 1 month. Thaw overnight in the fridge and reheat gently. The hollandaise is best made fresh, but you can freeze it separately; reheat over very low heat while whisking.

Can I make a smaller batch?

Absolutely. Halve all ingredients and use an 8×8-inch baking dish. The bake time will be about the same; start checking at 25 minutes.

My hollandaise broke. How do I fix it?

Whisk a teaspoon of hot water into the broken sauce until it comes back together. If it’s still separated, blend an additional egg yolk in a clean container and slowly pour the broken sauce into it while the blender runs.

Eggs Benedict Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 362

Ingredients Method Notes

Ingredients

  

• 6 English muffins, split and cut into 1-inch pieces
• 8 oz Canadian bacon, diced
• 8 large eggs
• 2 cups whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Pinch ground nutmeg (optional)
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Pinch cayenne pepper (optional)

Method

 

1. Grease a 9×13-inch baking dish. Scatter half the muffin pieces and bacon in the dish, repeat with remaining. Whisk eggs, milk, salt, pepper, and nutmeg; pour over. Press down gently, cover, and refrigerate at least 4 hours or overnight.
2. Preheat oven to 375°F (190°C). Bake uncovered until golden and set, 35 to 40 minutes.
3. While casserole bakes, melt butter. In a tall container, combine egg yolks, lemon juice, mustard, and cayenne; blend with immersion blender while slowly drizzling in hot butter until thick.
4. Let casserole rest 5 minutes, cut into squares, and spoon warm hollandaise over each serving.

Notes

Assemble the casserole the night before and pop it in the oven when you wake up. If the top browns too quickly, tent loosely with foil. The hollandaise is at its best right after blending, but it will hold for up to 30 minutes over a bowl of warm water; stir before serving.