Overnight Eggs Benedict Casserole

This Overnight Eggs Benedict Casserole turns classic Eggs Benedict into a hands-off, family-friendly brunch you can prep the night before. It bakes up golden, custardy, and comforting, with tender pieces of English muffin, smoky bacon, and melted cheese. Serve it warm with silky hollandaise and a sprinkle of fresh parsley for a brunch that tastes rich, bright, and satisfying. For another easy Eggs Benedict twist that uses potatoes instead of English muffins, check out this Easy Latke Eggs Benedict recipe.

Recipe Information

• Prep Time: 15 minutes (plus 8–12 hours chill time)
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes (plus overnight refrigeration)
• Servings: 8
• Difficulty Level: Easy

Nutrition Information

(Approximate per serving; does not include hollandaise)

• Calories per serving: 480 kcal
• Protein: 21 g
• Carbohydrates: 28 g
• Fat: 31 g
• Fiber: 1 g
• Sugar: 4 g
• Sodium: 940 mg

Why Make This Overnight Eggs Benedict Casserole

This casserole saves morning time and keeps Eggs Benedict flavors alive without the fuss of poaching eggs or making hollandaise from scratch. It smells warm and buttery while baking and has a soft, custard-like interior with crisp edges. It’s perfect for busy holiday mornings, brunch parties, or a simple weekend treat. You can prep it in under 20 minutes, refrigerate overnight, and pop it in the oven when guests arrive.

How to Make Overnight Eggs Benedict Casserole

You’ll layer torn English muffins, pour a seasoned egg-cream custard over them, and top with bacon and cheese. Let it soak overnight so the muffins absorb flavor. In the morning, bake until set and lightly browned. Finish with hollandaise and parsley for a classic flavor profile and attractive presentation.

Ingredients:

• 8 English muffins, torn into pieces
• 12 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup cooked and crumbled bacon or Canadian bacon
• 1 cup shredded cheese (cheddar or Swiss)
• Hollandaise sauce (for serving)
• Chopped parsley (for garnish)

Directions:

Step 1: Preparation

Grease a 9×13 inch baking dish with butter or cooking spray. Layer the torn English muffins evenly in the dish so they cover the bottom.

Step 2: Mixing

In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and paprika until smooth. Pour the egg mixture evenly over the English muffins, pressing down lightly so the pieces absorb the custard.

Step 3: Baking

Sprinkle the cooked and crumbled bacon and the shredded cheese over the top. Cover the dish tightly with plastic wrap and refrigerate overnight so the muffins soak up the egg mixture. In the morning, remove the plastic wrap and preheat the oven to 350°F (175°C). Bake the casserole for 45–55 minutes, until the center is set and the top is lightly browned.

Step 4: Finishing

Let the casserole cool for 5–10 minutes so it firms up. Serve slices topped with warm hollandaise sauce and a sprinkle of chopped parsley for color and fresh flavor.

How to Serve Overnight Eggs Benedict Casserole

Serve warm with a drizzle of hollandaise and fresh parsley. Pair it with a simple green salad for lunch, roasted potatoes for a heartier meal, or fruit and mimosas for a brunch spread. For a lighter plate, serve smaller portions alongside steamed asparagus or sliced tomatoes.

How to Store Overnight Eggs Benedict Casserole

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a 325°F oven for 10–15 minutes or until warmed through.
• Freezer: Freeze individual slices wrapped tightly in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge, then reheat in the oven at 325°F until hot.
• Tip: Do not freeze hollandaise sauce; make it fresh or use a quick blender hollandaise when serving.

Expert Tips for Perfect Overnight Eggs Benedict Casserole

• Use slightly stale English muffins so they soak the custard without turning mushy.
• Cook bacon until just crisp. It will soften in the casserole as it bakes.
• If you prefer a firmer custard, reduce the cream by 1/4 cup and increase milk slightly.
• Add a pinch of nutmeg to the egg mixture for a warm, subtle depth.
• To prevent overbrowning, tent foil over the casserole for the last 10–15 minutes if the top gets too dark.
• Make hollandaise in a blender for an easy, stable sauce if you’re short on time.

Delicious Variations

• Canadian Bacon & Swiss: Swap regular bacon for Canadian bacon and use Swiss cheese for a more classic Eggs Benedict flavor.
• Smoked Salmon: Replace bacon with smoked salmon and omit the mustard for a lighter, elegant version.
• Veggie Benedict: Add sautéed spinach, mushrooms, and roasted red peppers for a vegetarian twist.
• Spicy Kick: Stir in 1/4 teaspoon cayenne or a few dashes of hot sauce to the egg mixture for heat.
• Herb & Gruyère: Mix chopped chives and thyme into the custard and use Gruyère for a nutty, herby version.

Frequently Asked Questions

• Can I use whole wheat or gluten-free English muffins?
  Yes. Whole wheat adds nuttiness and a bit more fiber. Use gluten-free muffins if you need a GF option. The texture may vary slightly but the recipe works the same.

• Do I have to refrigerate it overnight?
  Refrigerating overnight improves flavor and texture because the muffins soak up the custard. If short on time, let it sit 1–2 hours at room temperature, though results will be less cohesive.

• Can I make this without heavy cream?
  Yes. You can replace heavy cream with an extra cup of milk for a lighter custard. The dish will be slightly less rich and creamy but still tasty.

• How do I reheat leftovers without drying them out?
  Reheat in a low oven (325°F) for 10–15 minutes covered with foil. Microwaving works for individual portions but may change the texture.

• Is hollandaise necessary?
  No, but it adds the classic Eggs Benedict flavor. You can use store-bought hollandaise warmed gently, make a quick blender hollandaise, or drizzle with a little lemony Greek yogurt for a lighter option.

• Can I prepare components ahead of time?
  Yes. Cook and crumble bacon and shred cheese up to two days ahead. Assemble the casserole the night before for the best hands-off morning.

Conclusion

This Overnight Eggs Benedict Casserole is an easy, flavorful way to enjoy classic brunch tastes with minimal morning work. It bakes into a creamy, golden casserole with crisp edges, smoky bacon, and melty cheese, and it pairs beautifully with hollandaise and fresh parsley. Try it for a crowd or a slow weekend morning — once you make it, it will likely become a go-to brunch favorite.

Overnight Eggs Benedict Casserole

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• Author: alicia
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: None

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Description

A hands-off, family-friendly brunch that turns classic Eggs Benedict into a flavorful casserole with English muffins, bacon, and cheese, topped with hollandaise.

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Ingredients

Scale 1x2x3x

• 8 English muffins, torn into pieces
• 12 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup cooked and crumbled bacon or Canadian bacon
• 1 cup shredded cheese (cheddar or Swiss)
• Hollandaise sauce (for serving)
• Chopped parsley (for garnish)

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Instructions

1. Grease a 9×13 inch baking dish with butter or cooking spray. Layer the torn English muffins evenly in the dish so they cover the bottom.
2. Whisk together the eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and paprika until smooth. Pour the egg mixture evenly over the English muffins, pressing down lightly so the pieces absorb the custard.
3. Sprinkle the cooked and crumbled bacon and the shredded cheese over the top. Cover the dish tightly with plastic wrap and refrigerate overnight.
4. Preheat the oven to 350°F (175°C). Bake the casserole for 45-55 minutes, until the center is set and the top is lightly browned.
5. Let the casserole cool for 5-10 minutes. Serve slices topped with warm hollandaise sauce and a sprinkle of chopped parsley.

Notes

Use slightly stale English muffins for better absorption of the custard. Cover with foil during baking if the top gets too dark.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 4g
• Sodium: 940mg
• Fat: 31g
• Saturated Fat: 14g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 21g
• Cholesterol: 370mg