Overnight Eggs Benedict Casserole (Printable)

Layers of English muffins and Canadian bacon soaked in creamy egg custard, baked until golden and topped with luscious Hollandaise sauce.

# Ingredient List:

→ Bread & Protein Base

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced

→ Egg Custard Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon paprika

→ Hollandaise Sauce

10 - 4 large egg yolks
11 - 1 tablespoon freshly squeezed lemon juice
12 - ½ cup unsalted butter, melted and hot
13 - ⅛ teaspoon cayenne pepper
14 - Salt to taste

→ Garnish

15 - 2 tablespoons chopped fresh chives
16 - Paprika for sprinkling

# How to Make:

01 - Coat a 9x13-inch baking dish with cooking spray or butter. Distribute half the English muffin pieces evenly across the bottom. Layer half the Canadian bacon on top, then repeat with remaining muffins and bacon to create two complete layers.
02 - Whisk together eggs, milk, heavy cream, Dijon mustard, salt, pepper, and paprika in a large bowl until thoroughly combined and smooth. Pour the mixture evenly over the layered bread and bacon, ensuring all pieces are saturated. Press down gently to help the bread absorb the liquid.
03 - Cover the baking dish tightly with aluminum foil and refrigerate for a minimum of 8 hours or overnight to allow the bread to fully absorb the custard.
04 - Preheat the oven to 375°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats, approximately 20 minutes.
05 - Bake the covered casserole for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until the center is set, the top is golden brown, and the casserole has puffed up.
06 - While the casserole bakes, set a heatproof bowl over simmering water, ensuring the bowl does not touch the water. Whisk egg yolks and lemon juice vigorously until thickened, about 2 minutes. Slowly drizzle in the hot melted butter while whisking continuously until the sauce becomes smooth and creamy. Season with cayenne and salt to taste. Keep warm until serving.
07 - Allow the casserole to rest for 10 minutes before slicing. Serve warm portions drizzled with fresh Hollandaise sauce and garnish with chopped chives and a light sprinkle of paprika if desired.

# Expert Tips:

01 -
  • You get all the luxurious elegance of Eggs Benedict without the last minute poaching panic
  • Everything comes together the night before, leaving you fresh and happy when guests arrive
02 -
  • The overnight rest is non negotiable, I tried skipping it once and the bread was dry while the bottom was soggy
  • Hollandaise can break if the butter is too hot or added too quickly, so take your time with that slow drizzle
03 -
  • Use day old English muffins and cube them slightly larger than you think you should
  • Let the hollandaise sauce stay warm but not hot, over direct heat will scramble those yolks instantly

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