Overnight Eggs Benedict Casserole Recipe

Introduction

This Overnight Eggs Benedict Casserole is a delicious, make-ahead breakfast perfect for feeding a crowd. Layers of English muffins, Canadian bacon, and sharp cheddar cheese come together in a rich egg custard, then bake into a golden, savory dish topped with creamy hollandaise sauce.

Ingredients

• 1 12 oz package English muffins (split in half and cut into 1-inch cubes)
• 1 lb Canadian bacon or smoked ham (cubed)
• 2 cups shredded sharp white cheddar cheese (divided use)
• 2 cups half and half (or heavy cream)
• 8 large eggs
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp ground mustard
• 1/2 tsp granulated garlic
• 1/2 tsp onion powder
• 1/4 tsp dry thyme
• 1/8 tsp ground nutmeg
• 2 Tbsp butter (cubed)
• Paprika
• 1 recipe Easy Blender Hollandaise Sauce (OR 1.25 oz packet Hollandaise Sauce mix)
• Chopped fresh chives or parsley for garnishing

Instructions

1. Step 1: Place the cubed English muffins on a baking sheet. Leave them on the counter overnight to dry out or toast briefly under the broiler to remove moisture.
2. Step 2: Spray a 12×8-inch or 13×9-inch deep baking dish with nonstick cooking spray. Layer half of the English muffin cubes on the bottom, then top with half of the cubed ham and half of the shredded cheese. Repeat the layers, ending with cheese on top.
3. Step 3: In a medium mixing bowl, whisk together the half and half, eggs, salt, pepper, ground mustard, granulated garlic, onion powder, thyme, and nutmeg until fully combined. Pour this egg mixture evenly over the layered ingredients in the dish.
4. Step 4: Using the back of a spoon, gently press the English muffin cubes into the egg custard, ensuring everything is evenly soaked. Cover the dish with plastic wrap and refrigerate overnight.
5. Step 5: When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge about 15 minutes before baking. Take off the plastic wrap, dot the top with cubed butter, and sprinkle with paprika.
6. Step 6: Cover the dish with foil and bake for 30 minutes. Then remove the foil and continue baking for another 15-20 minutes until the top is golden brown and a knife inserted in the center comes out clean.
7. Step 7: While the casserole bakes, prepare the hollandaise sauce using your preferred method or a store-bought mix.
8. Step 8: Let the casserole stand for 5 minutes after baking. Drizzle with hollandaise sauce just before serving, and garnish with chopped fresh chives or parsley. Serve additional hollandaise on the side if desired.

Tips & Variations

• Drying the English muffins overnight or toasting them lightly helps prevent a soggy casserole.
• Substitute smoked ham with cooked breakfast sausage or cooked bacon for a different flavor.
• Add sautéed spinach or mushrooms between layers for extra veggies.
• Use sharp white cheddar for a bold taste, or try Gruyère for a creamier, nuttier flavor.

Storage

Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or bake covered at 325°F until hot. Hollandaise sauce is best made fresh but can be stored separately in the fridge for a day and gently reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole on the same day?

While you can assemble and bake it the same day, allowing the casserole to soak overnight improves flavor and texture by letting the bread fully absorb the egg mixture.

Can I freeze the casserole before baking?

Yes, you can assemble the casserole and freeze it covered before baking. Thaw overnight in the fridge before baking as directed for best results.

Overnight Eggs Benedict Casserole Recipe

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★★★★★

5 from 98 reviews

• Author: Lila
• Total Time: 9 hours 15 minutes
• Yield: 12 servings 1x
• Diet: Halal

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Description

This Overnight Eggs Benedict Casserole is a delicious and hearty breakfast dish featuring layers of toasted English muffins, savory Canadian bacon, and sharp white cheddar cheese baked in a seasoned egg custard. Topped with a rich homemade hollandaise sauce and garnished with fresh herbs, this casserole is perfect for a make-ahead brunch that serves a crowd.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 12 oz package English muffins, split in half and cut into 1-inch cubes
• 1 lb Canadian bacon or smoked ham, cubed
• 2 cups shredded sharp white cheddar cheese, divided use

Egg Custard

• 2 cups half and half (or heavy cream)
• 8 large eggs
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp ground mustard
• 1/2 tsp granulated garlic
• 1/2 tsp onion powder
• 1/4 tsp dry thyme
• 1/8 tsp ground nutmeg

Toppings and Garnish

• 2 Tbsp butter, cubed
• Paprika, for sprinkling
• 1 recipe Easy Blender Hollandaise Sauce (or 1.25 oz packet Hollandaise Sauce mix)
• Chopped fresh chives or parsley, for garnishing

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Instructions

1. Prepare the English Muffins: Place the cubed English muffins on a baking sheet and leave them on the counter overnight to dry out or toast them under the broiler until slightly crisp.
2. Assemble the Casserole Layers: Spray a 12×8-inch or 13×9-inch deep baking dish with nonstick cooking spray. Layer half of the English muffin cubes evenly on the bottom of the dish, then cover with half of the cubed Canadian bacon and half of the shredded cheddar cheese. Repeat the layering with the remaining muffin cubes, bacon, and finish with the remaining cheese on top.
3. Make the Egg Custard: In a medium mixing bowl, whisk together the half and half, eggs, salt, black pepper, ground mustard, granulated garlic, onion powder, dry thyme, and ground nutmeg until fully combined and smooth.
4. Combine and Chill: Pour the egg mixture evenly over the layered casserole. Using the back of a spoon, gently press the English muffin cubes into the egg custard to ensure even soaking. Cover the dish tightly with plastic wrap and chill it overnight in the refrigerator.
5. Preheat and Prepare for Baking: Remove the casserole from the refrigerator about 15 minutes before baking to let it come to room temperature. Preheat your oven to 350°F (175°C). Remove the plastic wrap, dot the top of the casserole evenly with cubed butter, and sprinkle with paprika for color.
6. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and a knife inserted in the center comes out clean.
8. Prepare the Hollandaise Sauce: While the casserole is baking, prepare the Easy Blender Hollandaise Sauce or use a Hollandaise packet according to the package directions.
9. Serve: Let the casserole stand at room temperature for 5 minutes after baking. Drizzle generously with hollandaise sauce just before serving. Garnish with chopped fresh chives or parsley and serve extra hollandaise on the side if desired.

Notes

• Drying the English muffins overnight helps them soak up the custard without becoming mushy.
• You can substitute the Canadian bacon with smoked ham or your preferred breakfast meat.
• For a richer casserole, use heavy cream instead of half and half in the egg custard.
• If fresh herbs are unavailable, dried parsley may be used though fresh will give a brighter flavor.
• The casserole can be prepared up to 24 hours in advance and baked the next day for convenience.
• Adjust seasonings in the custard to taste, especially the spices and salt.

• Prep Time: 15 minutes (plus overnight chilling)
• Cook Time: 45-50 minutes
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Keywords: Eggs Benedict casserole, overnight breakfast casserole, baked egg casserole, brunch recipe, Canadian bacon casserole, hollandaise sauce casserole