Overnight Eggs Benedict Casserole (Printable)

Luscious layered bake with English muffins, Canadian bacon, creamy custard, and golden Hollandaise.

# What you'll need:

→ Bread & Protein Base

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced

→ Egg Custard Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon paprika

→ Classic Hollandaise Sauce

10 - 4 large egg yolks
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1/2 cup unsalted butter, melted and hot
13 - 1/8 teaspoon cayenne pepper
14 - Salt to taste

→ Finishing Garnishes

15 - 2 tablespoons chopped fresh chives
16 - Paprika for sprinkling

# Directions:

01 - Grease a 9x13-inch baking dish thoroughly with butter or cooking spray. Distribute half the English muffin pieces evenly across the bottom. Cover with half the Canadian bacon. Repeat with remaining muffins and bacon to create two complete layers.
02 - Whisk together eggs, milk, heavy cream, Dijon mustard, salt, pepper, and paprika in a large bowl until fully incorporated. Pour the mixture evenly over the layered casserole, ensuring all bread pieces are saturated. Gently press down with a spatula to submerge any dry pieces.
03 - Cover the baking dish tightly with aluminum foil. Refrigerate for at least 8 hours or overnight to allow the bread to fully absorb the custard and flavors to meld.
04 - Preheat your oven to 375°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats, approximately 20-30 minutes, to ensure even cooking.
05 - Bake covered with foil for 30 minutes. Remove the foil and continue baking for 15 minutes longer, until the casserole is puffed, golden brown, and the center is completely set when tested with a knife.
06 - While the casserole finishes baking, set a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Whisk egg yolks and lemon juice constantly until thickened, about 2 minutes. Slowly drizzle in the hot melted butter while whisking continuously until emulsified and creamy. Season with cayenne and salt to taste. Keep warm until serving.
07 - Allow the casserole to rest for 10 minutes before slicing into portions. Drizzle each serving generously with warm Hollandaise sauce. Sprinkle with fresh chives and a dusting of paprika if desired.

# Expert Suggestions:

01 -
  • You assemble it the night before and let your fridge do all the work
  • The middle stays impossibly creamy while the top gets golden and crisp
  • Hollandaise from scratch sounds fancy but becomes totally doable at home
02 -
  • If your Hollandaise starts to look grainy or split, whisk in a teaspoon of ice water and it usually comes back together
  • The casserole continues cooking after it comes out of the oven, so do not overbake thinking it needs more time
  • Room temperature ingredients for the Hollandaise prevent the sauce from breaking
03 -
  • Set your timer for 15 minutes when you start the Hollandaise - it really does come together that quickly
  • If you are nervous about making Hollandaise, keep all ingredients measured and ready before you turn on the stove

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