Eggs Benedict Casserole (Overnight) 

My overnight Eggs Benedict Casserole takes everything you love about traditional eggs benedict and makes it even better. My easy recipe locks in all the richness and savory flavors while giving you a fluffier egg custard, heartier English muffin pieces, and a creamy hollandaise sauce that sets it apart from other breakfast casseroles. 

 

Eggs Benedict Casserole Recipe

My Overnight Eggs Benedict beats the others thanks to a few smart tricks I discovered. Toasted English muffins hold their structure, a splash of whole milk keeps it light but rich, and a simple hollandaise mix guarantees a smooth, creamy finish.

You get the perfect balance of heartiness and melt-in-your-mouth custard every overnight casserole promises, but few deliver. It’s everything you love about traditional eggs benedict, made easier and perfect for special occasions like Christmas morning, Easter brunch, or Mother’s Day.

What Sets Our Recipe Apart

• Toasted hearty English muffins – This helps them stay soft but never soggy, unlike some egg casserole recipes that skip toasting and end up with a mushy casserole.
• Balanced texture – My rich eggs and cream mixture is carefully balanced to soak into the English muffin pieces without oversaturating them, so you get a perfectly savory egg custard with no dry patches or wet pockets.
• Sauce perfection – Instead of risking broken sauces, I use an easy hollandaise sauce mix enhanced with a splash of lemon juice. This gives you a creamy, buttery topping every time without the stress of homemade failures.
• Make-ahead casserole – Because this casserole needs to sit overnight, it is awesome for taking all the stress out of holiday mornings and special occasions so you can just bake, drizzle, and serve.

Ingredients Needed for This Delicious Eggs Benedict Casserole

• Canadian bacon, chopped – Salty Canadian bacon gives the casserole that signature eggs benedict flavor without the need for pork belly or back bacon.
• Sourdough English muffins – Hearty English muffins hold their shape beautifully and soak up the egg mixture without getting mushy.
• Butter, divided – A little melted butter brings out the golden brown edges on the toasted English muffins and greases the baking dish.
• Large eggs – You need whole eggs, not just egg yolks, to get that rich egg custard texture.
• Heavy whipping cream – The cream gives the egg mixture the perfect richness without making the casserole heavy.
• Whole milk – Lightens up the cream just enough for a fluffier casserole version.
• Kosher salt – Essential for seasoning the entire casserole evenly.
• Black pepper – Adds a little bit of bite to balance the creamy hollandaise sauce.
• Smoked paprika – Brings a warm smoky flavor that deepens the egg custard.
• Dry mustard powder – A great way to enhance the flavor of the eggs and the hollandaise without overpowering anything.
• Dried tarragon – Just enough to add a classic hollandaise flavor.
• Packet hollandaise sauce mix – Guarantees easy hollandaise sauce success without a double boiler or immersion blender.
• Fresh chopped chives (optional, for garnish) – Fresh chives add a pop of color and a mild onion flavor that is great for the next morning’s presentation.

How to Make Easy Eggs Benedict Casserole

1. Grease a 9×13-inch baking dish with melted butter or nonstick spray.
2. Sprinkle half of the Canadian bacon evenly over the bottom of the casserole dish.
3. Split the English muffins with a fork to create craggy edges, toast until golden brown, and lightly butter each half.

1. Chop the toasted English muffins into bite-sized cubes and scatter half over the bacon.
2. Repeat with the remaining bacon and English muffin cubes, layering evenly.

1. In a large bowl, whisk the large eggs, heavy cream, whole milk, kosher salt, black pepper, smoked paprika, dry mustard powder, and dried tarragon until smooth.
2. Pour the egg mixture evenly over the top of the English muffins and bacon.
3. Cover the entire casserole tightly with plastic wrap and refrigerate overnight or at least 4 hours.
4. The next morning, preheat the oven to 375°F.
5. Remove the plastic wrap and replace it with aluminum foil. Bake the casserole covered for 35 minutes.
6. Remove the foil and continue baking for 15–20 minutes until the center of the casserole is puffed, golden brown, and the egg custard is fully set.

1. Meanwhile, prepare the hollandaise sauce mix according to package directions using a blender hollandaise sauce or stovetop method. Add a splash of lemon juice and a pinch of cayenne if desired.
2. Drizzle the creamy hollandaise sauce over the baked casserole and sprinkle with fresh chives or green onions.
3. Slice into individual servings and serve hot.

Suggestions and Alternatives

• Sausage – Swap the Canadian bacon for cooked sausage or crispy diced ham if you prefer.
• Veggies – Add sautéed spinach, asparagus, or green onions.
• Cheese – Sprinkle shredded cheese like cream cheese crumbles or mild cheddar into the egg mixture for extra richness.
• Mustard – Stir a teaspoon of Dijon mustard into the egg mixture for a sharp, savory boost.
• Spice – Add a dash of hot sauce or cayenne pepper into the egg custard for a little kick.
• Lighter custard – For a lighter option, swap half the heavy cream for half-and-half.

Why Do I Have to Toast the English Muffins First?

Toasting keeps them from turning to mush once they soak in the egg mixture. It helps the structure of the baked casserole.

Can I Use Regular Bacon Instead of Canadian Bacon?

You can, but Canadian bacon is leaner and adds that signature flavor of classic eggs benedict without making the dish greasy.

How Do I Know When the Egg Custard is Fully Baked?

The center of the casserole should be puffed and set. Insert a knife near the center; it should come out clean.

How Do I Make Larger Portions for a Big Brunch?

This make-ahead eggs benedict casserole makes the perfect holiday breakfast or brunch for a crowd. Double the ingredients and bake in two casserole dishes rather than one huge pan. This helps the egg custard cook evenly.