Overnight Eggs Benedict Casserole

The first time I served this at a New Years Day brunch, my sister actually asked which restaurant Id ordered it from. Watching everyones faces light up when that creamy Hollandaise hit their plates was the moment this casserole became my go-to for special occasions.

Last Easter I doubled this recipe for a crowd of twelve, and honestly, pulling that foil off to reveal the puffed golden custard felt like pure magic. Everyone crowded around the oven door like it was a sunrise.

Ingredients

• 6 English muffins, split and cut into 1-inch pieces: Day-old muffins actually work better here since they soak up the custard without falling apart completely
• 12 oz (340 g) Canadian bacon, diced: The mild smokiness infuses the whole dish as it sits overnight
• 8 large eggs: Room temperature eggs will blend more smoothly into your custard mixture
• 2 cups (480 ml) whole milk: I tried using lower fat milk once and the texture just was not the same
• 1 cup (240 ml) heavy cream: This is what creates that luxurious restaurant quality mouthfeel
• 1 teaspoon Dijon mustard: A tiny secret that adds depth without making it taste mustardy at all
• ½ teaspoon kosher salt: The custard needs proper seasoning before it bakes
• ¼ teaspoon black pepper: Freshly ground makes a noticeable difference here
• ¼ teaspoon paprika: Adds a subtle warmth and beautiful color to the custard
• 4 large egg yolks: Save the whites for an omelette the next morning
• 1 tablespoon freshly squeezed lemon juice: Bottled juice simply does not give Hollandaise that bright fresh finish
• ½ cup (115 g) unsalted butter, melted and hot: Temperature matters here - cold butter can break your sauce
• ⅛ teaspoon cayenne pepper: Just enough to give the Hollandaise a little background warmth
• Salt, to taste: Adjust this at the very end since butter saltiness varies by brand
• 2 tablespoons chopped fresh chives (optional): They add such a lovely pop of color and mild onion flavor
• Paprika, for sprinkling: A finishing touch that makes the plate look professionally presented

Instructions

Layer Like You Mean It:

Butter a 9x13-inch baking dish thoroughly, then arrange half your English muffin pieces in an even layer. Scatter half the Canadian bacon over the bread and repeat with remaining muffins and bacon, ending with bacon on top.

Whisk Up That Magic Custard:

In a large bowl, beat eggs until yolks and whites are completely combined. Add milk, heavy cream, Dijon mustard, salt, pepper, and paprika, whisking until the mixture is perfectly smooth and frothy.

Pour and Press:

Pour the custard evenly over your layered casserole, making sure every piece of bread gets some love. Gently press down with the back of a spoon so the bread soaks up all that creamy mixture.

Let It Rest Overnight:

Cover tightly with aluminum foil and refrigerate for at least 8 hours. This overnight soak is absolutely non-negotiable for that perfect custard texture throughout.

The Morning Reveal:

Preheat your oven to 375°F while the casserole sits on the counter for about 20 minutes. Taking the chill off helps it bake evenly.

Bake Until Golden:

Bake covered for 30 minutes, then remove the foil and bake 15 more minutes. You want it puffed and golden with the center completely set when you gently shake the pan.

Master the Hollandaise:

Set a heatproof bowl over simmering water and whisk yolks with lemon juice until thickened and pale. Drizzle in hot butter drop by drop at first, then in a thin steady stream, whisking constantly until silky smooth.

Bring It All Together:

Let the casserole rest for 10 minutes before slicing into squares. Drizzle each portion generously with warm Hollandaise, sprinkle with chives and paprika, then serve immediately.

Save

This recipe has saved me more times than I can count when I have wanted to serve something impressive without being stuck in the kitchen. My mother in law still talks about the brunch I made three years ago.

Making It Vegetarian

Swap the Canadian bacon for sautéed spinach that has been thoroughly drained, or use sliced cremini mushrooms that have been cooked down until golden. The key is removing excess moisture so your casserole does not become soggy.

Perfect Your Hollandaise Game

Patience is the secret ingredient here. Whisking constantly and adding butter slowly might feel tedious, but rushing is exactly how Hollandaise breaks. Once you have made it successfully a few times, you will understand the rhythm.

Serving Suggestions That Shine

A simple arugula salad with lemon vinaigrette cuts through all that richness beautifully. Fresh berries on the side add brightness and color that make the whole plate feel special.

• Warm your plates in the oven for a few minutes before serving
• Keep extra lemon wedges on the table for squeezing
• Have coffee ready before you start plating so you can enjoy your creation hot

Save

There is something deeply satisfying about serving a dish that looks and tastes like it came from a professional kitchen but was actually made in your own oven the night before.

Recipe FAQs

→ Can I prepare this the night before?

Yes, overnight chilling is actually required. Assemble the layers, pour the egg mixture over, cover tightly, and refrigerate for at least 8 hours before baking.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Hollandaise is best made fresh.

→ Can I make it vegetarian?

Absolutely. Replace the Canadian bacon with sautéed spinach, mushrooms, or diced bell peppers for a delicious vegetarian version.

→ What can I serve with this casserole?

A crisp green salad with vinaigrette balances the richness. Fresh fruit, roasted potatoes, or steamed asparagus also complement the dish beautifully.

→ Can I freeze this before baking?

Yes, assemble the casserole, wrap tightly in plastic and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed.