Eggs Benedict Casserole (Overnight Breakfast Bake)

If you love classic Eggs Benedict but don’t love the stress of poaching eggs, timing hollandaise, and assembling plates one by one, this Eggs Benedict Casserole (Overnight Breakfast Bake) is about to become your new favorite brunch recipe. It captures everything people adore about traditional Eggs Benedict—pillowy English muffins, savory Canadian bacon, rich eggs, and luxurious hollandaise—but transforms it into a stress-free, make-ahead casserole that feeds a crowd effortlessly.

This dish is designed for real life. Everything is assembled the night before, rested overnight so the flavors meld together, then baked into a golden, comforting breakfast casserole the next morning. A silky homemade hollandaise sauce is poured on top just before serving, delivering that unmistakable Eggs Benedict experience without juggling boiling water, vinegar, and perfect timing.

Whether you’re hosting a holiday brunch, planning a special weekend breakfast, or simply want an impressive make-ahead meal that feels indulgent yet approachable, Eggs Benedict Casserole (Overnight Breakfast Bake) delivers every time.

---

Why You’ll Love This Eggs Benedict Casserole (Overnight Breakfast Bake)

This recipe isn’t just a shortcut—it’s a smarter way to enjoy a classic.

First, it’s incredibly convenient. By assembling everything ahead of time, you eliminate morning stress and free yourself up to enjoy coffee, conversation, and a calm kitchen. The casserole goes straight from fridge to oven, making it ideal for holidays like Christmas morning, Easter brunch, or Mother’s Day.

Second, it’s rich, comforting, and familiar, yet still feels special. The English muffins soak up the creamy egg custard overnight, creating soft centers with lightly crisp edges. Canadian bacon adds savory balance, while optional Monterey Jack cheese brings subtle creaminess without overpowering the traditional Benedict flavors.

Finally, it’s crowd-friendly and customizable. You can swap proteins, adjust seasoning, or even make it lighter depending on your preferences. One pan serves everyone—no short-order cooking required.

---

What Is Eggs Benedict Casserole?

Eggs Benedict Casserole is a baked version of traditional Eggs Benedict that layers toasted English muffins, Canadian bacon, and an egg-cream mixture into a casserole dish. Instead of poached eggs and individually assembled plates, the dish is baked until set and served with hollandaise sauce spooned generously over the top.

The overnight version takes this concept even further by allowing the ingredients to soak together in the refrigerator, improving texture and flavor while making mornings effortless.

This Eggs Benedict Casserole (Overnight Breakfast Bake) keeps all the signature elements of the original dish while adapting it for modern entertaining.

---

Ingredients Breakdown

Casserole Ingredients

Each ingredient plays an important role in recreating the Eggs Benedict experience in casserole form.

English Muffins
English muffins are essential for authentic flavor and texture. Splitting them with a fork creates nooks and crannies that absorb the egg mixture beautifully. Lightly toasting them before assembling prevents sogginess.

Canadian Bacon
Canadian bacon provides the classic salty, savory note found in traditional Eggs Benedict. Its lean texture holds up well during baking and reheating.

Eggs
Eggs form the base of the custard that binds the casserole together. Using enough eggs ensures structure while still keeping the casserole tender.

Heavy Cream and Milk
This combination creates a rich yet balanced custard. Heavy cream adds indulgence, while milk lightens the texture slightly so the dish doesn’t feel overly dense.

Seasonings
Kosher salt, seasoned salt, black pepper, onion powder, paprika, and dry mustard powder add depth and mimic the subtle seasoning found in classic hollandaise and Benedict preparations.

Monterey Jack Cheese (Optional)
Cheese isn’t traditional in Eggs Benedict, but a light sprinkle adds creaminess and helps the casserole hold together. It’s optional and can be omitted for a more classic feel.

---

Hollandaise Sauce Ingredients

The hollandaise is what transforms this casserole from “breakfast bake” into true Eggs Benedict territory.

Egg Yolks
Egg yolks provide richness and thickness to the sauce.

Heavy Cream
Cream makes the hollandaise more stable and forgiving, especially when reheating.

Lemon Juice
Fresh lemon juice adds brightness and balances the butter.

Dijon Mustard
A small amount enhances flavor without making the sauce taste mustardy.

Cayenne Pepper
Just a pinch adds warmth and depth.

Butter
Warm, melted butter emulsifies into the sauce, creating that signature silky texture.

---

How to Make Eggs Benedict Casserole (Overnight Breakfast Bake)

Step 1: Prepare the Casserole Base

Begin by greasing a 9×13-inch baking dish generously with butter or nonstick spray. This prevents sticking and helps the edges brown nicely.

Spread half of the chopped Canadian bacon evenly across the bottom of the dish. Next, split the English muffins with a fork, toast them lightly, butter them, and cut them into 1-inch pieces. Scatter half of the muffin pieces over the bacon.

Repeat the layers with the remaining Canadian bacon and muffin pieces. This layering ensures even distribution of meat and bread throughout the casserole.

---

Step 2: Make the Egg Mixture

In a large mixing bowl, whisk together:

• 8 large eggs

• Heavy cream

• Whole milk

• Kosher salt

• Seasoned salt

• Black pepper

• Onion powder

• Paprika

• Dry mustard powder

Whisk until the mixture is completely smooth and evenly combined.

If using cheese, sprinkle it evenly over the layered casserole before pouring in the egg mixture. Slowly pour the custard over the entire dish, making sure all the bread is moistened.

Cover the dish tightly with foil and refrigerate for at least 4 hours, though overnight is ideal.

---

Step 3: Bake the Casserole

Remove the casserole from the refrigerator while the oven preheats to 375°F (190°C). Allowing it to sit at room temperature briefly helps it bake more evenly.

Bake the casserole covered for 35 minutes. Then remove the foil and bake an additional 10–15 minutes, until the center is fully set and no liquid egg remains. The top should be lightly golden and puffed.

Let the casserole rest for 5–10 minutes before serving to allow it to firm up slightly.

---

How to Make Hollandaise Sauce (Blender Method)

This blender hollandaise is smooth, fast, and nearly foolproof.

Add the egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne, and salt to a blender. Blend on high for about 30 seconds until pale and slightly thickened.

With the blender running, slowly drizzle in the warm melted butter. Continue blending until the sauce is thick, creamy, and glossy.

Serve immediately, spooned generously over individual portions of the casserole.

---

Tips for Perfect Eggs Benedict Casserole

• Toast the English muffins lightly before assembling to prevent sogginess.

• Don’t overbake—the center should be just set with a slight jiggle.

• Rest before slicing so portions hold together cleanly.

• Make hollandaise just before serving for best texture.

• Reheat hollandaise gently using a warm water bath, never the microwave.

---

Variations and Substitutions

This Eggs Benedict Casserole (Overnight Breakfast Bake) is easy to customize:

• Swap Canadian bacon for diced ham or smoked turkey

• Use half-and-half instead of heavy cream for a lighter casserole

• Add sautéed spinach or asparagus for a veggie twist

• Replace Monterey Jack with Swiss for a more traditional Benedict flavor

• Use gluten-free English muffins if needed

---

Serving Suggestions

Serve this casserole with:

• Fresh fruit or berries for contrast

• A simple green salad for balance

• Roasted breakfast potatoes

• Mimosas or fresh orange juice

Because it’s rich and satisfying, lighter sides work best.

---

Storage and Reheating

Casserole Storage:
Store covered in the refrigerator for up to 4–5 days.

Hollandaise Storage:
Store separately in an airtight container and gently reheat before serving.

Reheating:
Reheat casserole portions in the oven at 325°F until warmed through, or microwave individual servings. Reheat hollandaise using gentle heat only.

Print

Nutrition (Approximate Per Serving)

• Calories: 460–520 kcal

• Protein: 20–23 g

• Fat: 38–40 g

• Carbohydrates: 18–22 g

• Fiber: 1–2 g

---

Final Thoughts

Eggs Benedict Casserole (Overnight Breakfast Bake) is the kind of recipe that feels luxurious yet practical—a dish that looks and tastes impressive without demanding constant attention or technical skill. It transforms a notoriously finicky brunch classic into something approachable, reliable, and deeply satisfying.

What makes this casserole truly special is how it honors the spirit of Eggs Benedict while adapting it to real-world cooking. The overnight soak allows the English muffins to absorb the rich custard, creating layers that are soft, savory, and comforting. The Canadian bacon adds familiar saltiness, while the hollandaise—smooth, buttery, and bright—brings everything together in the most indulgent way possible.