Overnight Eggs Benedict Casserole

My Not-So-Secret Weapon for Lazy Brunches

Alright, so here’s the deal: I never really set out to make “overnight” anything. I was just underprepared (again) for brunch the next morning and, somehow, accidentally invented the best Eggs Benedict casserole I’ve ever tasted. Well, maybe my memory exaggerates, but it definitely beats waiting over a hot stove flipping eggs while everyone else is sipping mimosas. My sister always jokes that this is the only way she trusts me to make poached eggs. The first time I made this, I tried to make it look all fancy like the photos you see on those food blogs—but honestly, after that first bite, nobody cared what it looked like. Even Dad went back for thirds. What I’m saying is: perfection’s overrated, but this casserole? It’s perfect for breakfast people like me who’d rather sleep than flip another egg.

Why I Keep Coming Back to This Recipe

I make this when I want to impress people without actually doing much—like Christmas morning or when my football buddies crash after a late game. My family goes bonkers for this (the baby won’t eat eggs unless they’re in a casserole; go figure). I used to fear hollandaise sauce but—spoiler—it’s not fussy in this! Also, it all just sits in the fridge overnight and I don’t have to do a thing in the morning except pop it in the oven. Cooking in pajamas is my favorite sport (just saying). The only downside? Sometimes I forget the English muffins in the pantry and have to sub in leftover baguette… but who’s checking?!

What You’ll Need (Plus a Few Swaps)

• 6 English muffins, split and roughly torn (or three-ish cups of any day-old bread… I’ve even used bagels in a pinch)
• 12 oz Canadian bacon, chopped (regular ham works too—my aunt insists on fancy Black Forest ham, but supermarket kind is just fine)
• 8 large eggs
• 2 cups whole milk (I’ve used 2% and it’s fine, or half-and-half for a richer vibe)
• 1 tsp onion powder (could skip it, but it adds a nice touch)
• 1/2 tsp black pepper (probably more, but I never actually measure this)
• 1/2 tsp salt
• 1/4 tsp paprika (optional, but it’s pretty)
• For the quick hollandaise: 4 egg yolks
• 1 stick (1/2 cup) unsalted butter, melted (I may have used salted once and it was alright)
• 2 tbsp lemon juice, fresh if you can swing it
• Pinch of cayenne or hot sauce (optional, but you know I love it spicy)

How to Get from Sleepy to Brunchy

1. Grab a 9 x 13 baking dish—you don’t need anything fancy. Grease it up with butter, spray, or just rub a little oil in (I usually remember halfway through tearing the muffins).
2. Scatter the torn English muffins (or whatever bread you’re using) in the bottom of the dish. Layer the chopped Canadian bacon (or ham, or heck, bacon if you prefer!) on top. Don’t be fussy about this—just sort of rain it down evenly.
3. In a bowl, whisk together the eggs, milk, onion powder, salt, pepper, and paprika if you’re feeling it. Pour that whole shebang over the bread and meat—it’ll look like you’ve poured way too much liquid, but trust the process. Nighttime magic, coming right up.
4. Cover tightly with foil (or the world’s largest Tupperware lid, my nemesis). Pop it in the fridge overnight. Try not to knock it over when reaching for the midnight snack—ask me how I know.
5. In the morning, preheat the oven to 375°F (190°C). Uncover the dish and bake for about 40–45 minutes, or until the center is puffy and set. If it jiggles like my old waterbed, give it five more minutes. Sometimes the top browns faster than I expect—just chuck a bit of foil on there for the last ten minutes if that bugs you.
6. This is where I hustle and make the 5-minute hollandaise: Whisk egg yolks and lemon juice in a small heatproof bowl over (not in!) simmering water, slowly whisk in melted butter until smooth, then season with a pinch of cayenne or a dash of hot sauce. Or honestly—I’ve used a good-quality jarred version in a hurry and nobody noticed.
7. Once the casserole is done, let it cool a bit so it doesn’t burn anyone’s face off. Slice and serve warm with a drizzle of that dreamy hollandaise. Scatter some chives or parsley if you want the whole fancy vibe.

Notes That Come Form a Place of Experience

• If your bread’s super fresh, let it sit out a bit so it soaks up the custard better. Soggy is not the goal—think “breakfast bread pudding but not sad.”
• I once tried making this with gluten-free muffins and it actually held up really well! Texture was a bit different, but it got gobbled up all the same.
• Don’t stress if the hollandaise splits (mine has plenty of times)—just whisk in a splash of warm water and pretend it never happened.

Variations I’ve Bravely Attempted

• Swap in smoked salmon instead of ham for a kind-of-fancy twist. My mother-in-law loves it.
• Add sautéed spinach or roasted asparagus if you feel like sneaking in veggies—my kids don’t, but maybe yours will!
• Tried adding shredded cheddar on top once. Didn’t hate it, but it kind of overwhelmed the other flavors. (On second thought, less is more with cheese here.)

Do I Really Need All That Equipment?

Honestly, if you’ve only got a round casserole dish or an old cake pan, go for it! One time I used two loaf pans, and just cut casserole slices. I used a saucepan over a mug instead of a double boiler for my hollandaise. MacGyver would be proud.

How to Keep It (If It Lasts That Long)

Store any leftovers—assuming your family hasn’t inhaled it—in the fridge, covered up tight. It’ll be good up to three days, but honestly, it rarely makes it a whole day here. Actually, I think it’s tastier the next day (if you snag a piece before breakfast bandits show up).

How We Actually Eat This

At our house, we serve this with a pile of crispy breakfast potatoes and sliced oranges. Sometimes I just toast an extra half English muffin and mop up the hollandaise (please don’t judge me). My cousin insists on ketchup, but we don’t talk about that.

What I’ve Learned Not to Rush (Pro Tips!)

• I once tried to whisk the eggs right in the casserole dish to save time—big mistake, left weird egg bits everywhere. Use a bowl.
• Baking on a lower rack can help the bottom get a bit more structure, but forgetting about it means a burnt bottom. Watch it now and then—just a peek.

Actually Frequently Asked Questions (from Real People!)

• Can I assemble this more than 12 hours ahead? Sort of. 24 hours is probably pushing it—the bread gets too mushy, at least for my taste. Overnight is spot on.
• Can I freeze the casserole? I’ve tried it, but the eggs end up odd in texture after thawing. Not my favorite outcome, but it hasn’t stopped desperate me on a busy week.
• Do I *have* to make the hollandaise? No! It’s just as tasty with a dusting of sharp cheese, though then it’s not really “Eggs Benedict.” But I won’t tell if you don’t.
• What if I’m feeding a crowd? Double it; just use two pans. Your oven might grumble, but it’ll manage.
• Can I make this vegetarian? Absolutely. Skip the meat or use sautéed mushrooms, and maybe up the seasoning a bit.

If you’ve read this far, honestly, you deserve a second mimosa. Maybe even a nap. Thanks for hanging out in my messy kitchen for a bit—hope you love this Overnight Eggs Benedict Casserole as much as my bananas family does!

★★★★★ 4.80 from 15 ratings

Overnight Eggs Benedict Casserole

yield: 8 servings

prep: 25 mins

cook: 45 mins

total: 50 mins

A make-ahead twist on classic Eggs Benedict, this overnight casserole layers torn English muffins and Canadian bacon with an easy egg custard. Baked golden in the morning and served with quick hollandaise, it’s perfect for brunch or special occasions with minimal morning effort.

🖨️ Print Pin Recipe

Ingredients

• 6 English muffins, split and roughly torn (or three-ish cups of any day-old bread… I’ve even used bagels in a pinch)
• 12 oz Canadian bacon, chopped (regular ham works too—my aunt insists on fancy Black Forest ham, but supermarket kind is just fine)
• 8 large eggs
• 2 cups whole milk (I’ve used 2% and it’s fine, or half-and-half for a richer vibe)
• 1 tsp onion powder (could skip it, but it adds a nice touch)
• 1/2 tsp black pepper (probably more, but I never actually measure this)
• 1/2 tsp salt
• 1/4 tsp paprika (optional, but it’s pretty)
• For the quick hollandaise: 4 egg yolks
• 1 stick (1/2 cup) unsalted butter, melted (I may have used salted once and it was alright)
• 2 tbsp lemon juice, fresh if you can swing it
• Pinch of cayenne or hot sauce (optional, but you know I love it spicy)

Instructions

1. 1
   Grab a 9 x 13 baking dish—you don’t need anything fancy. Grease it up with butter, spray, or just rub a little oil in (I usually remember halfway through tearing the muffins).
2. 2
   Scatter the torn English muffins (or whatever bread you’re using) in the bottom of the dish. Layer the chopped Canadian bacon (or ham, or heck, bacon if you prefer!) on top. Don’t be fussy about this—just sort of rain it down evenly.
3. 3
   In a bowl, whisk together the eggs, milk, onion powder, salt, pepper, and paprika if you’re feeling it. Pour that whole shebang over the bread and meat—it’ll look like you’ve poured way too much liquid, but trust the process. Nighttime magic, coming right up.
4. 4
   Cover tightly with foil (or the world’s largest Tupperware lid, my nemesis). Pop it in the fridge overnight. Try not to knock it over when reaching for the midnight snack—ask me how I know.
5. 5
   In the morning, preheat the oven to 375°F (190°C). Uncover the dish and bake for about 40–45 minutes, or until the center is puffy and set. If it jiggles like my old waterbed, give it five more minutes. Sometimes the top browns faster than I expect—just chuck a bit of foil on there for the last ten minutes if that bugs you.
6. 6
   This is where I hustle and make the 5-minute hollandaise: Whisk egg yolks and lemon juice in a small heatproof bowl over (not in!) simmering water, slowly whisk in melted butter until smooth, then season with a pinch of cayenne or a dash of hot sauce. Or honestly—I’ve used a good-quality jarred version in a hurry and nobody noticed.
7. 7
   Once the casserole is done, let it cool a bit so it doesn’t burn anyone’s face off. Slice and serve warm with a drizzle of that dreamy hollandaise. Scatter some chives or parsley if you want the whole fancy vibe.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 21 gg

Fat: 24 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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