The first time I made this Eggs Benedict Casserole, it was Christmas Eve. Snow tapped at the window, the kids were tucked in, and the house smelled like toasted English muffins and creamy eggs. I prepped it the night before, popped it in the fridge, and come morning, our cozy kitchen filled with the scent of baked Canadian bacon and buttery hollandaise. Warm plates. Big smiles. No stress. This overnight brunch dish saved the day, and now it’s a tradition.
If you love the flavor of classic Eggs Benedict but dread poaching eggs, this is your new go-to. The main keyword, Eggs Benedict Casserole, shines as the hero of this simple, delicious morning bake.
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Why You’ll Love This Eggs Benedict Casserole
This dish captures all the rich, savory goodness of traditional Eggs Benedict, but without the fuss.
You won’t need to stand over the stove poaching eggs or toasting muffins one by one. Instead, you layer everything into a casserole dish, let it rest overnight, and bake it in the morning.
It’s perfect for holiday mornings, weekend guests, or cozy Sunday brunches at home. And the best part? You can customize it. Add spinach for a Florentine twist, or top it with extra cheese if you’re feeling indulgent.
Ingredients You’ll Need
For the Casserole
- 6 English muffins, toasted and buttered
- 12 oz Canadian bacon, chopped
- 8 large eggs
- 1 1/3 cups cream (heavy or whipping)
- 2/3 cup whole milk (or your favorite milk)
- 1 tsp kosher salt
- 1/2 tsp seasoned salt (like Lawry’s)
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dry mustard powder
- 1 cup shredded Monterey Jack cheese (optional)
For the Homemade Hollandaise Sauce
- 4 egg yolks
- 1/2 cup cream
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/8 tsp cayenne pepper
- Dash kosher salt
- 1/2 cup butter, melted
Optional Add-Ins and Variations
Want a veggie twist? Try the Florentine version by layering in 2 cups of cooked, drained spinach. You can also swap Canadian bacon for ham or even crispy cooked sausage.
How to Make Eggs Benedict Casserole (Step-by-Step)
Toast and Prep the Muffins
Start by slicing and toasting the English muffins. Once they’re golden, butter them lightly and cut into 1-inch pieces. Toasting keeps the texture just right.
Layer the Casserole
Grease a 9×13 baking dish. Sprinkle in half the chopped Canadian bacon, then layer half the muffin pieces over it. Repeat with the rest of the bacon and muffins.
Whisk and Pour the Egg Mixture
In a large bowl, whisk together the eggs, cream, milk, and all the seasonings. Pour this evenly over the muffin and bacon layers. If using, sprinkle cheese over the top.
Refrigerate Overnight
Cover tightly with foil and refrigerate overnight. If you’re short on time, four hours will do, but overnight gives the best flavor and texture.
Bake and Finish with Hollandaise
In the morning, bake at 375°F for 35 minutes, covered. Then uncover and bake 10–15 more minutes until the center is set.
While it bakes, blend all hollandaise ingredients (except butter) for 30 seconds. Then slowly drizzle in melted butter while blending until smooth and creamy. Serve warm over each slice of casserole.
Tips for the Best Results
Always pat your bacon dry before layering it. If you’re adding spinach or veggies, cook and drain them well to prevent sogginess.
Don’t skip the rest time in the fridge. At least four hours is needed for the muffins to soak up all that rich egg mixture.
Use good-quality cream and fresh eggs—they make a real difference in taste and texture. And if you’re feeling festive, top it with fresh herbs like chives or parsley before serving.
Storage, Reheating & Freezing Instructions
Once baked, this casserole keeps well for 4–5 days in the fridge. Just cover tightly or store in an airtight container.
To reheat, warm individual slices in the microwave or oven at 300°F until heated through.
The hollandaise sauce reheats best by placing the container in a bowl of hot water. Stir gently until smooth again—never microwave it or it might separate.
You can freeze the unbaked casserole for up to 2 months. Just thaw it overnight in the fridge before baking. Fully baked casserole can also be frozen and reheated gently.
Common Questions About Eggs Benedict Casserole
How many days in advance can I make an egg casserole?
You can prep it up to 24 hours in advance. That’s ideal for flavor and structure.
How to know if eggs are done in a casserole?
The center should be set and not jiggly. A knife inserted near the center should come out clean.
Can Eggs Benedict be made ahead of time?
Yes! That’s what makes this casserole version so smart. Assemble it the night before and bake in the morning.
Can egg casserole be reheated?
Absolutely. Reheat slices in the oven or microwave. Just reheat hollandaise separately in a hot water bath.
Easy Overnight Eggs Benedict Casserole Recipe
Eggs Benedict Casserole: Easy Overnight Brunch Bake
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This easy overnight Eggs Benedict Casserole is the perfect make-ahead brunch dish, packed with toasted English muffins, Canadian bacon, creamy eggs, and a drizzle of homemade hollandaise sauce.
Ingredients
6 English muffins, toasted and buttered
12 oz Canadian bacon, chopped
8 large eggs
1 1/3 cups heavy or whipping cream
2/3 cup whole milk
1 tsp kosher salt
1/2 tsp seasoned salt (e.g. Lawry’s)
1/2 tsp black pepper
1 tsp onion powder
1/2 tsp paprika
1/2 tsp dry mustard powder
1 cup shredded Monterey Jack cheese (optional)
For Hollandaise Sauce:
4 egg yolks
1/2 cup cream
2 tbsp lemon juice
1 tsp Dijon mustard
1/8 tsp cayenne pepper
Dash kosher salt
1/2 cup butter, melted
Instructions
1. Grease a 9×13 baking dish. Add half of the chopped Canadian bacon.
2. Toast and butter English muffins, then cut into 1-inch cubes.
3. Layer half the muffin pieces over the bacon. Repeat with remaining bacon and muffins.
4. In a bowl, whisk eggs, cream, milk, and all spices until fully combined.
5. Pour egg mixture evenly over the casserole layers.
6. Top with shredded cheese, if using. Cover and refrigerate overnight or at least 4 hours.
7. Preheat oven to 375°F. Bake casserole covered for 35 minutes.
8. Uncover and bake 10–15 minutes more until the center is set and lightly golden.
9. For the hollandaise, blend yolks, cream, lemon juice, mustard, cayenne, and salt for 30 seconds.
10. Slowly blend in melted butter until sauce is smooth and thick.
11. Drizzle warm hollandaise over casserole slices when serving.
Notes
Dry bacon well before layering to avoid soggy texture.
Cook and drain any added vegetables like spinach.
Refrigerate at least 4 hours, ideally overnight.
Reheat hollandaise gently in warm water, not the microwave.
Casserole can be frozen baked or unbaked. Thaw before reheating.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 296
- Sugar: 2g
- Sodium: moderate-high
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 225mg
Related Recipes to Try
If you’re planning a full brunch spread, pair this casserole with my Easy Breakfast Punch to serve with brunch casseroles for a refreshing sip.
For a sweet contrast, try this Make-ahead Berry French Toast Casserole for holiday mornings. It’s bright, fruity, and full of cozy charm.
Craving more savory? My Cheesy Biscuits and Gravy Casserole for a savory brunch twist never disappoints.
Or mix up your mornings with these:
- Spinach and Feta Breakfast Casserole
- Make-Ahead Breakfast Burritos
Final Thoughts
This Eggs Benedict Casserole is one of those recipes you’ll turn to again and again. It’s rich, satisfying, and easy to prep ahead. Whether you’re hosting brunch or just treating your family to something special, it checks all the cozy boxes. If you make it, I’d love to hear how it turned out! Leave a comment, share your spin, or tag me over on Pinterest.
Warm plates, full hearts, happy brunching.
