Overnight Eggs Benedict Casserole

This overnight eggs benedict casserole transforms the classic brunch favorite into a stress-free make-ahead dish that feeds a crowd. The familiar flavors of traditional eggs benedict come together in a comforting casserole format that allows you to enjoy your morning without the last-minute cooking frenzy.

I first made this casserole for a holiday brunch when my in-laws were visiting, and the ability to prepare it the night before saved my sanity. Now it has become our Christmas morning tradition, allowing me to enjoy opening gifts rather than standing over the stove.

Ingredients

• English muffins: The foundation of traditional eggs benedict, drying them overnight creates the perfect texture for soaking up the egg mixture
• Canadian bacon or smoked ham: Offers that signature eggs benedict flavor with less work than individual slices
• Sharp white cheddar cheese: Adds rich tanginess that complements the hollandaise perfectly
• Half and half or heavy cream: Creates the luxurious custard texture that binds everything together
• Eggs: Provide structure and richness essential to any proper breakfast casserole
• Spice blend: Salt, pepper, mustard, garlic, onion powder, thyme and nutmeg work together to enhance the flavor profile
• Butter: Dotted on top creates delicious golden brown spots as it bakes
• Hollandaise sauce: The crowning glory, either homemade or from a packet works wonderfully
• Fresh herbs: Like chives or parsley brighten up the finished dish with color and fresh flavor

Step-by-Step Instructions

Prepare the English Muffins:

Leave cubed muffins out overnight to dry or speed up the process by toasting under the broiler. Properly dried bread ensures your casserole has texture rather than becoming soggy.

Create Layers:

Spray your baking dish with nonstick spray, then build your casserole in layers. Start with half the English muffin cubes, followed by half the ham and cheese, then repeat. This layering technique ensures every bite has a perfect balance of ingredients.

Mix the Custard:

Whisk together half and half, eggs, and all seasonings until completely combined. The mustard powder is particularly important here as it echoes the flavor notes in traditional hollandaise. Pour this mixture evenly over your casserole ingredients.

Press and Soak:

Use the back of a spoon to gently press the English muffin cubes into the custard. This crucial step ensures even absorption of the egg mixture. Cover with plastic wrap and refrigerate overnight so the bread fully absorbs the flavors.

Prepare for Baking:

Remove the casserole from the refrigerator 15 minutes before baking to take the chill off. Remove plastic wrap, dot with butter and sprinkle with paprika for color and flavor.

Bake to Perfection:

Cover with foil and bake at 350°F for 30 minutes, then uncover and continue baking until golden brown and set in the center, about 15 to 20 minutes more. The foil prevents over-browning while allowing the center to cook through.

Make the Hollandaise:

Prepare your hollandaise sauce while the casserole is in its final baking stage. Whether using a blender method or packet mix, timing it with the casserole ensures it's fresh and warm.

Serve with Style:

Allow the casserole to rest for 5 minutes before serving. Drizzle with hollandaise sauce and garnish with fresh herbs just before bringing to the table. Offer additional hollandaise on the side for those who love extra sauce.

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The first time I served this casserole, my daughter proclaimed it better than traditional eggs benedict because of the textural contrast between the crispy top and custardy center. The nutmeg might seem like an unusual addition, but it adds a subtle warmth that ties all the flavors together beautifully.

Make Ahead Options

This casserole is designed to be prepared the night before, making it perfect for busy mornings. The overnight rest actually improves the texture as the English muffin cubes fully absorb the egg mixture. If you need to make it even further ahead, you can assemble the casserole up to two days in advance. Just keep it tightly covered in the refrigerator until ready to bake.

Smart Substitutions

Feel free to personalize this recipe to your taste preferences or dietary needs. For a vegetarian version, replace the Canadian bacon with sautéed mushrooms and spinach. Gluten free English muffins work beautifully for those with gluten sensitivities. If you prefer a different cheese profile, try Gruyère for a nuttier flavor or pepper jack for a spicy kick. The versatility of this casserole makes it adaptable to whatever ingredients you have on hand.

Serving Suggestions

This eggs benedict casserole pairs wonderfully with a fresh fruit salad and mimosas for a complete brunch spread. For larger gatherings, complement it with a selection of breakfast pastries or a simple green salad dressed with lemon vinaigrette to cut through the richness. The casserole retains its heat well, making it suitable for buffet style service where guests may return for seconds.

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Enjoy this satisfying casserole as the centerpiece of your next brunch—it’s guaranteed to impress!

Frequently Asked Questions

→ Can I prepare this casserole the same day?

While the overnight chill helps the English muffins absorb the egg mixture, you can prepare it the same day. Allow at least 2-3 hours of refrigeration before baking for best results, and consider lightly toasting the English muffins first for better texture.

→ What can I substitute for Canadian bacon?

Smoked ham works perfectly as noted in the ingredients. Other excellent substitutions include regular bacon (cooked until crisp), turkey bacon, vegetarian bacon alternatives, or even smoked salmon for a different twist.

→ How do I know when the casserole is fully cooked?

The casserole is done when the top is golden brown and a knife inserted into the center comes out clean. The internal temperature should reach 160°F to ensure the eggs are fully cooked.

→ Can I freeze leftovers of this casserole?

Yes, leftovers can be frozen for up to 2 months. Portion into individual servings, wrap tightly, and freeze without the hollandaise sauce. Reheat covered in the microwave or oven until heated through, and prepare fresh hollandaise to serve.

→ What's the best way to make hollandaise sauce?

The recipe suggests using an easy blender hollandaise sauce or a packet mix. For homemade blender hollandaise, combine 3 egg yolks, 1 tablespoon lemon juice, and a pinch of cayenne in a blender. Slowly drizzle in 1/2 cup melted butter while blending until thickened. Season with salt to taste.

→ Can I add vegetables to this casserole?

Absolutely! Sautéed spinach, bell peppers, mushrooms, or asparagus make excellent additions. Add them as an extra layer when assembling the casserole, ensuring any high-moisture vegetables are pre-cooked to prevent the casserole from becoming watery.