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Eggs Benedict Casserole (Overnight Breakfast Bake)

Eggs Benedict Casserole (Overnight Breakfast Bake)
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This Eggs Benedict Casserole is a make-ahead breakfast that delivers all the classic flavors you love—English muffins, Canadian bacon, rich eggs, and creamy hollandaise—without the stress of poaching eggs in the morning. Everything is assembled the night before, baked until golden, and finished with a smooth homemade hollandaise sauce. It’s an ideal dish for holidays, brunch gatherings, or special weekends.

Ingredients

Scale

Casserole

  • 6 English muffins

  • 12 ounces Canadian bacon, chopped

  • 8 large eggs

  • 1⅓ cups heavy cream

  • ⅔ cup whole milk (or any milk)

  • 1 teaspoon kosher salt

  • ½ teaspoon seasoned salt

  • ½ teaspoon black pepper

  • 1 teaspoon onion powder

  • ½ teaspoon paprika

  • ½ teaspoon dry mustard powder

  • 1 cup shredded Monterey Jack cheese (optional)

Hollandaise Sauce

  • 4 large egg yolks

  • ½ cup heavy cream

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • ⅛ teaspoon cayenne pepper

  • Dash of kosher salt

  • ½ cup butter, melted and warm

Instructions

1. Prepare the Casserole Base

Grease a 9×13-inch baking dish with butter or nonstick spray.
Spread half of the chopped Canadian bacon evenly across the bottom.

Split the English muffins with a fork, toast them lightly, butter them, and cut into 1-inch pieces.
Add half of the muffin pieces over the bacon.
Repeat the layers with the remaining bacon and muffins.

2. Make the Egg Mixture

In a large bowl, whisk together:

  • 8 eggs

  • Heavy cream

  • Milk

  • Kosher salt

  • Seasoned salt

  • Black pepper

  • Onion powder

  • Paprika

  • Mustard powder

Mix until fully combined.

Sprinkle the shredded cheese evenly over the casserole (optional).
Pour the egg mixture evenly over the layers.

Cover tightly with foil and refrigerate at least 4 hours or overnight.

3. Bake

Remove the casserole from the refrigerator while the oven preheats to 375°F (190°C).

Bake covered for 35 minutes.
Uncover and bake an additional 10–15 minutes, until the center is set and no liquid egg remains.
Let rest for 5–10 minutes before serving.

Hollandaise Sauce (Blender Method)

Add egg yolks, cream, lemon juice, Dijon mustard, cayenne, and salt to a blender.
Blend on high for 30 seconds.

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

Serve immediately over individual portions or spoon lightly over the casserole.

Notes

  • Toast the muffins first to prevent a soggy texture.

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

  • Store hollandaise separately if making ahead.

  • To reheat hollandaise, warm gently over hot water—never microwave.

  • Swap Canadian bacon for ham or smoked turkey if desired.

Find it online: https://chocotune.com/eggs-benedict-casserole-overnight-breakfast-bake/