This Eggs Benedict Casserole layers tender English muffins, savory Canadian bacon, and a rich, custardy egg mixture that bakes up golden and perfect. I first made this for my sister's baby shower brunch, and honestly, I was so relieved I didn't have to flip a single egg that morning.
If you love the flavors of traditional eggs Benedict but want something way simpler and easier to serve a crowd, this overnight Eggs Benedict Casserole is about to become your new favorite. It's one of those dishes that feels fancy but comes together with barely any effort, kind of like thisChinese Scallion Pancakes Recipe (Easy & Addictive) or this Easy Homemade Flour Tortillas in 6 Steps (Soft & Fresh). It reminds me a bit of Quick & Easy Jamaican Banana Fritters in 10 Minutes!, Delicious French Toast Recipe ,where all the magic happens while you sleep.
Why You'll Love This Eggs Benedict Casserole
This dish checks all the boxes. It's rich, savory, and packed with the classic flavors you love from eggs Benedict, but in a much simpler, more shareable form. You get the tang of hollandaise, the smokiness of Canadian bacon, and the soft, custardy texture of baked eggs all in one bite. Plus, since it's made the night before, you actually get to enjoy your morning instead of standing over a stove poaching eggs one by one.
It's perfect for hosting because you can prep it while everyone's still asleep, then bake it fresh when they're ready to eat. The Eggs Benedict Casserole serves a crowd easily, and it holds up beautifully on a brunch table. If you're feeding a smaller group, leftovers reheat like a dream.
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Eggs Benedict Casserole Ingredients
Here's what you need to make this cozy, crowd-pleasing breakfast bake.
See Recipe Card Below This Post For ingredients Quantites
For the Casserole:
- Milk: Adds moisture and helps create the rich, custardy base that soaks into the English muffins overnight.
- Eggs: These are the heart of the Eggs Benedict Casserole, binding everything together and giving it that classic Benedict texture.
- Green onions: Chopped green onions bring a mild, fresh flavor that balances the richness of the dish.
- Onion powder: Adds a subtle depth and savory note to the egg mixture.
- Salt: Enhances all the flavors and keeps the Eggs Benedict Casserole from tasting flat.
- Canadian bacon: Cut into small dice, this gives you that smoky, savory bite in every forkful. It's a key part of traditional eggs Benedict.
- English muffins: Diced English muffins soak up the egg mixture and become soft and tender as they bake. They add structure and that slightly toasted flavor.
- Paprika: Sprinkled on top before baking, paprika adds a touch of color and a hint of smokiness.
For the Hollandaise Sauce:
- Milk: Whisked with the sauce mix to create a smooth, pourable consistency.
- Hollandaise sauce mix: Using a packaged mix makes this recipe quick and foolproof. It gives you that tangy, buttery flavor without the stress of making hollandaise from scratch.
- Butter: Adds richness and helps the sauce thicken beautifully as it simmers.
how to make Eggs Benedict Casserole
Grease the dish: Grease a 9x13-inch baking dish with cooking spray so nothing sticks when you serve it the next day.
Whisk the egg mixture: In a large bowl, whisk together the milk, eggs, chopped green onions, onion powder, and salt until everything is well combined and smooth. Set this aside while you layer the Eggs Benedict Casserole.
Layer the casserole: Start by spreading half of the diced Canadian bacon across the bottom of your prepared dish. Cover it with the diced English muffins, then scatter the remaining Canadian bacon on top. Pour the egg mixture evenly over everything, making sure it seeps into all the nooks and crannies.
Chill overnight: Cover the baking dish tightly with plastic wrap and refrigerate for 8 hours to overnight. This gives the English muffins time to soak up the egg mixture and lets the flavors meld together.
Preheat the oven: The next morning, preheat your oven to 375°F (190°C). Remove the plastic wrap from the Eggs Benedict Casserole and sprinkle paprika evenly over the top for a little color and flavor.
Cover and bake: Cover the dish with aluminum foil and bake for 30 minutes, until the eggs are nearly set but still a bit jiggly in the center.
Finish baking: Remove the foil and continue baking for another 15 minutes, or until the eggs are fully set and the top is lightly golden. Your kitchen will smell incredible at this point.
Make the hollandaise sauce: While the Eggs Benedict Casserole finishes baking, whisk together the milk and hollandaise sauce mix in a saucepan over medium heat. Add the butter and cook, stirring frequently, until the mixture comes to a boil. Lower the heat to medium-low and simmer, stirring constantly, until it thickens, about 1 minute. Keep it warm until you're ready to serve.
Serve: Slice the Eggs Benedict Casserole erole into 10 generous pieces. Plate each one and drizzle warm hollandaise sauce over the top. Serve immediately while it's hot and creamy.
Smart Substitutions
You can easily tweak this recipe based on what you have on hand or your personal preferences.
If you don't have Canadian bacon, try diced ham or even cooked breakfast sausage for a different flavor. Regular bacon works too, but cook it first and crumble it before layering.
Swap the English muffins for cubed sourdough bread or a hearty white bread if that's what you've got. Just make sure the bread is cut into small, bite-sized pieces so it soaks up the egg mixture well.
For a lighter version, use whole milk or even half-and-half in the egg mixture. You can also use a lower-fat hollandaise mix if you're watching calories, though the full-fat version is definitely more indulgent.
If you want to add vegetables, try stirring in some sautéed spinach, diced bell peppers, or mushrooms. Just make sure any veggies are cooked and drained well so they don't make the Eggs Benedict Casserole watery.
Equipment for Eggs Benedict Casserole
You don't need anything fancy to make this dish, just a few basic kitchen tools.
A 9x13-inch baking dish is essential for this recipe. It's the perfect size for layering everything and baking it evenly.
A large mixing bowl is needed to whisk together the egg mixture. Make sure it's big enough to hold all the ingredients comfortably.
A whisk helps you blend the eggs, milk, and seasonings smoothly without any lumps.
You'll need aluminum foil to cover the Eggs Benedict Casserole during the first part of baking, which helps the eggs cook through without drying out.
Plastic wrap is used to cover the dish overnight while it chills in the fridge.
A saucepan is necessary for making the hollandaise sauce. A medium-sized one works perfectly.
Storage and Reheating Tips
This Eggs Benedict Casserole stores beautifully, which makes it even more convenient for meal prep or enjoying leftovers throughout the week.
Once the Eggs Benedict Casserolesserole has cooled completely, cover it tightly with plastic wrap or transfer individual slices to airtight containers. It will keep in the fridge for up to 3 days.
To reheat, place a slice on a microwave-safe plate and heat for 1 to 2 minutes, or until warmed through. If you're reheating a larger portion, cover it with foil and warm it in a 350°F oven for about 15 minutes.
The hollandaise sauce is best made fresh, but if you have leftovers, store it separately in an airtight container in the fridge for up to 2 days. Reheat it gently on the stovetop over low heat, whisking constantly, and add a splash of milk if it gets too thick.
You can also freeze the baked Eggs Benedict Casserole (without the hollandaise) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the fridge before reheating.
expert tips
Make sure your English muffins are cut into evenly sized pieces, around ½-inch dice. This helps them soak up the egg mixture consistently and bake evenly.
Let the Eggs Benedict Casserole sit in the fridge for the full 8 hours if you can. This gives the bread time to absorb all that creamy custard, which results in a softer, more flavorful bake.
Don't skip the foil during the first part of baking. It traps steam and helps the eggs cook through without the top drying out or browning too quickly.
When making the hollandaise, whisk constantly and keep the heat at medium to medium-low. If it gets too hot, the sauce can break or become grainy.
If you're serving this for a crowd, keep the casse Eggs Benedict Casserole role warm in a low oven (around 200°F) while you finish setting the table. The hollandaise should be made right before serving for the best texture and flavor.
FAQ
What are some common eggs Benedict mistakes?
The most common mistake is overcooking the eggs, which makes them rubbery instead of soft and custardy. Another issue is not letting the Eggs Benedict Casserole chill long enough, so the bread doesn't fully absorb the egg mixture. Also, some people forget to cover the dish while baking, which can dry out the top. My tip? Stick to the timing, cover with foil, and let it rest in the fridge overnight for the best texture.
Can eggs Benedict be made ahead of time?
Absolutely. That's the beauty of this Eggs Benedict Casserole version. You assemble everything the night before, let it chill in the fridge, and bake it fresh the next morning. It saves you so much time and stress, especially if you're hosting. Traditional eggs Benedict with poached eggs doesn't hold up as well, but this baked version is perfect for make-ahead brunch.
What is egg benedict casserole?
It's a deconstructed version of classic eggs Benedict, turned into a hearty, shareable Eggs Benedict Casserole. Instead of poaching individual eggs, you layer English muffins, Canadian bacon, and a creamy egg custard in a baking dish, then top it with hollandaise sauce after baking. It has all the same rich, savory flavors but in a much easier, more crowd-friendly format.
How long can a cooked egg casserole sit out?
Cooked egg Eggs Benedict Casserole should not sit out at room temperature for more than 2 hours. After that, bacteria can start to grow, especially with eggs and dairy. If you're serving it at a brunch buffet, keep it warm in a low oven or on a warming tray, and refrigerate any leftovers promptly. When in doubt, it's always safer to get it back in the fridge sooner rather than later.
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Eggs Benedict Casserole
Ingredients
Method
- Prepare all ingredients and grease a 9x13-inch baking dish with cooking spray. prep
- In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until well combined. Set aside. mix
- Layer half of the Canadian bacon in the prepared baking dish, then cover with English muffin pieces. assemble
- Top with the remaining Canadian bacon and pour the egg mixture over the casserole evenly. assemble
- Cover the dish with plastic wrap and refrigerate it for 8 hours or overnight to allow the flavors to meld. custom
- Preheat the oven to 375°F (190°C). Remove the plastic wrap and sprinkle paprika over the casserole. Cover the baking dish with aluminum foil. bake
- Bake for 30 minutes, until the casserole is nearly set. Then, remove the foil and bake for an additional 15 minutes, or until the eggs are fully set. bake
- Meanwhile, in a saucepan, whisk together the milk and Hollandaise sauce mix over medium heat. Add butter and stir until boiling. Reduce the heat and let it simmer for 1 minute until thickened. mix
- Serve the casserole by slicing it into 10 pieces. Drizzle with the warm Hollandaise sauce. finish
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