Overnight Eggs Benedict Casserole Recipe

I don’t know about you, but weekends with a big, comforting brunch always feel extra special. That’s why I’m so excited to share this Overnight Eggs Benedict Casserole Recipe with you! It’s like having all the rich, delicious flavors of classic Eggs Benedict, but without the fuss of poaching eggs and making hollandaise at the last minute. Plus, prepping it the night before means you can wake up to a ready-to-bake breakfast that fills your home with the most appetizing aroma.

What makes this Overnight Eggs Benedict Casserole Recipe truly worth trying is how effortlessly it comes together and how satisfying it is to serve. Whether you’re hosting friends, family, or just craving a hearty brunch yourself, this dish saves you time without compromising on flavor or texture. Trust me, once you try this, you’ll wonder why you ever made eggs benedict any other way!

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Ingredients & Why They Work

This Overnight Eggs Benedict Casserole Recipe is a beautiful balance of hearty base ingredients and fresh flavors. Each one plays a key role—from the sturdy English muffins that soak up those eggy custards to the rich Canadian bacon that adds a smoky, savory touch. Choosing quality ingredients, like fresh eggs and good butter, really makes a difference here.

• English muffins: They provide the ideal texture—absorbing the egg mixture without getting too soggy, adding a subtle crunch after baking.
• Canadian bacon or ham: Offers a smoky, salty depth; look for thicker-cut slices for the best bite in the casserole.
• Eggs: The backbone of the custard, they bind all the components together while adding protein and richness.
• Milk (whole preferred): Helps create that creamy, custard-like consistency essential for a luscious bake.
• Butter (unsalted): Melts into the hollandaise for a velvety sauce; unsalted lets you control the seasoning precisely.
• Fresh lemon juice: Brightens the hollandaise with acidity, balancing the richness perfectly.
• Chives: A simple garnish adding a fresh herbal note and color burst.

Make It Your Way

I love how forgiving and versatile this Overnight Eggs Benedict Casserole Recipe is—you can tailor it to suit your tastes or dietary needs without losing any of the magic. I often swap out Canadian bacon for smoked turkey or even add some sautéed spinach for a veggie boost. The key is to keep the layers balanced so the custard can soak everything perfectly.

• Gluten-Free Variation: Using gluten-free English muffins or bread cubes works beautifully; just be sure they can absorb liquid well without getting mushy.
• Vegetarian Adaptation: Replace the Canadian bacon with grilled mushrooms and spinach for a rich, earthy flavor that feels just as indulgent.
• Spicy Hollandaise: Try adding a dash more cayenne or a few drops of hot sauce for a subtle kick that wakes up the whole dish.
• Cheesy Boost: Sprinkle sharp cheddar or gruyere between the layers or on top during the last 10 minutes of baking for a melty, golden crust.

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

Step 1: Prep Your Base with Love

Start by splitting your English muffins into halves and then cutting each half into about ½-inch cubes. This size works perfectly to soak up the custard without turning to mush. Spray your 9×13-inch baking dish with non-stick spray and layer those cubes evenly across the bottom. Next, cut your Canadian bacon or ham into bite-sized chunks. I like to toss half the meat gently into the bread cubes right in the dish—this helps distribute flavor evenly before the egg mixture goes in.

Step 2: Whisk Together the Custard

Grab a large mixing bowl and whisk together your whole eggs, milk, salt, and pepper until everything is well combined and slightly frothy. Pour this nice mixture gently over the bread and meat in your pan, then top with the remaining Canadian bacon cubes. Press down lightly to make sure all meat is submerged in the custard—this step helps everything bake evenly and prevents dry spots.

Step 3: Let It Rest Overnight

Cover the casserole tightly with aluminum foil or plastic wrap and pop it in the fridge overnight—or up to 24 hours if your schedule allows. I promise this resting time makes a huge difference in texture, allowing the custard to fully soak into every nook and cranny of bread and bacon. Trust me, I’ve made this both immediately and after overnight rest—and the difference is night and day!

Step 4: Bring to Room Temp & Bake

About an hour and a half before you want to serve, pull the casserole out so it can warm up a bit—about 30 minutes at room temperature works nicely. Preheat your oven to 350°F (175°C), then remove the cover and slide the dish in. Bake for 50 minutes to an hour, covering loosely with foil during the last 20 minutes to prevent the top from over-browning. When done, the eggs should be set but still tender. Leave the casserole covered until you’re ready to serve.

Step 5: Make Fresh Hollandaise Sauce

While your casserole bakes, melt the butter and keep it warm but not too hot. In your blender, combine the egg yolks, fresh lemon juice, salt, and a splash of hot sauce or cayenne if you like a little heat. Blend on high for a few seconds, then with the blender running on low speed, slowly stream in the warm melted butter. The sauce will thicken and become silky smooth. This fresh hollandaise ties everything together beautifully—just pour it over slices right before serving.

How to Serve Overnight Eggs Benedict Casserole Recipe

Garnishes

I usually finish my casserole with a generous sprinkle of fresh chopped chives—they add a bright, oniony pop that cuts through the richness. Sometimes I add a dash of smoked paprika on top for color and a subtle smoky note, which I think really elevates the presentation and flavor together.

Side Dishes

Serve your Overnight Eggs Benedict Casserole with some fresh mixed greens tossed in lemon vinaigrette to lighten things up. Roasted breakfast potatoes or crispy hash browns are also classic sides that complement the creamy texture of the casserole just right.

Creative Ways to Present

For special occasions, I like to bake the casserole in individual ramekins for personal servings—it’s a fun way to dress up brunch and guests love having their own “mini benedict.” You can also serve slices topped with a poached egg for an extra indulgent touch.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be covered tightly and stored in the fridge for up to 3 days. I find that the casserole holds together beautifully — just reheat gently to avoid drying it out and the custard stays lovely and creamy.

Freezing

I’ve frozen portions before by wrapping individual slices in plastic wrap and foil. When thawed overnight in the fridge, they reheat well in a low oven or toaster oven. The texture stays great, so it’s a wonderful make-ahead option for busy mornings.

Reheating

Reheat slices in a 325°F (160°C) oven covered with foil for about 15-20 minutes until warmed through. Covering prevents the edges from getting too crusty or dry. Avoid the microwave if possible—that’s where I find the texture can suffer.

FAQs

Final Thoughts

This Overnight Eggs Benedict Casserole Recipe has been a weekend game-changer for me and I feel confident it’ll do the same for you. It takes classic brunch flavors and transforms them into a stress-free, crowd-pleasing meal that you can prep ahead and actually enjoy serving. If you’re looking for a way to elevate your mornings without the morning chaos, this casserole deserves a spot on your recipe list. Give it a try—you might just find your new favorite breakfast tradition!

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