Overnight Eggs Benedict Casserole – Make-Ahead Brunch Favorite

Eggs Benedict is a classic brunch favorite, but let’s be honest—poaching eggs and making hollandaise sauce from scratch can be time-consuming. That’s why I love this Overnight Eggs Benedict Casserole! It gives you all the delicious flavors of the traditional dish with a fraction of the effort. Perfect for holidays, potlucks, and weekend brunches, this dish can be prepped ahead of time, so all you have to do is bake and serve!

Why You’ll Love This Recipe

• Make-Ahead Friendly: Assemble the night before and bake in the morning.
• Feeds a Crowd: Serves up to 12 people.
• Full of Classic Flavor: Everything you love about Eggs Benedict, without the hassle.
• Customizable: Swap out the meat, cheese, or even add veggies!

Ingredients for Overnight Eggs Benedict Casserole

For the Casserole:

• 1 (12 oz) package English muffins, split in half and cut into 1-inch cubes
• 1 lb Canadian bacon or smoked ham, cubed
• 2 cups shredded sharp white cheddar cheese, divided
• 8 large eggs
• 2 cups half and half (or heavy cream)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground mustard
• ½ teaspoon granulated garlic
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme
• ⅛ teaspoon ground nutmeg
• 2 tablespoon butter, cubed
• Paprika, for sprinkling

For the Hollandaise Sauce:

• 1 recipe Easy Blender Hollandaise Sauce (or a 1.25 oz packet of hollandaise sauce mix)
• Fresh chives or parsley, for garnish

Step-by-Step Instructions

1. Prepare the Bread

Cube the English muffins and let them dry out overnight on a baking sheet, or toast them under the broiler until lightly crisp.

2. Assemble the Casserole

• Grease a 13×9-inch baking dish.
• Layer half of the English muffin cubes on the bottom.
• Sprinkle with half the ham and half the cheese.
• Repeat the layers, ending with cheese.

3. Make the Egg Custard

In a bowl, whisk together the eggs, half and half, salt, pepper, mustard powder, garlic, onion powder, thyme, and nutmeg. Pour evenly over the casserole.

4. Refrigerate Overnight

Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.

5. Bake the Casserole

• Preheat oven to 350°F.
• Remove casserole from the fridge and let it sit at room temp for 15 minutes.
• Dot the top with butter cubes and sprinkle with paprika.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake another 15-20 minutes until golden and set.

6. Make Hollandaise Sauce

While the casserole bakes, prepare the Easy Blender Hollandaise Sauce or a packet mix according to instructions.

7. Serve & Enjoy!

Let the casserole sit for 5 minutes before serving. Drizzle with hollandaise and garnish with chives or parsley. Enjoy!

Tips for Making the Best Eggs Benedict Casserole

• Use Half and Half for Creaminess: Avoid using regular milk for the best texture.
• Don’t Skip the Paprika: It adds a pop of color and enhances the flavor.
• Customize the Meat: Swap Canadian bacon for crispy bacon, sausage, or smoked salmon.
• Make It Gluten-Free: Use gluten-free English muffins.

Recipe Variations

• Add Vegetables: Try adding steamed asparagus or baby spinach.
• Cheese Swaps: Use Swiss, Gruyere, or mild cheddar instead of white cheddar.
• Spicy Kick: Add cayenne or hot sauce for heat.

Frequently Asked Questions

Storage & Leftovers

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheat: Warm in a 325°F oven or microwave single servings.

More Breakfast Recipes to Try

• Bunny Butt Pancakes
• Classic Sausage Breakfast Casserole
• Easy Sheet Pan Breakfast Stacks
• Fluffy Southern Buttermilk Biscuits
• Canadian Bacon Egg Muffins

Final Thoughts

This Overnight Eggs Benedict Casserole is a game-changer for holiday breakfasts and lazy weekend brunches. Prep it ahead, bake it fresh, and impress your guests with minimal effort! If you loved this recipe, pin it for later and let me know in the comments how it turned out!

Print