Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe

If you’ve ever wished you could wake up to a gourmet breakfast without all the morning fuss, this Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe is about to become your new best friend. Imagine all the classic flavors of Eggs Benedict—English muffins, Canadian bacon, silky eggs, and that rich, tangy hollandaise sauce—coming together in one easy, make-ahead dish. It’s perfect for lazy weekend brunches or special occasions when you want to impress without stressing.

I love how this casserole allows you to prep the night before, so when it’s time to eat, you just pop it in the oven and get on with the day. The texture is creamy and custardy, yet the top gets those perfect golden edges that make me feel like I’m dining out. Plus, making the hollandaise fresh while it bakes keeps it light and velvety—trust me, it’s worth the little extra effort!

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Ingredients & Why They Work

Every ingredient in this Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe plays a role, from the bread base to the meaty Canadian bacon and the eggs that soak it all together beautifully. Buying fresh, quality ingredients really elevates the final casserole, so don’t rush the shopping trip.

• English muffins: Their nooks and crannies soak up the egg mixture while keeping some texture, making for a sturdy yet soft casserole base.
• Canadian bacon: Thick-cut options give a meaty, smoky flavor that pairs perfectly with the creamy eggs and buttery sauce.
• Eggs: The star ingredients providing richness and structure, turning the casserole custardy and satisfying.
• Whole milk: Adds moisture and creaminess without making the casserole too heavy.
• Butter: Critical for the hollandaise sauce, bringing that lush, velvety mouthfeel.
• Lemon juice: Balances the richness by adding a subtle brightness in the hollandaise.
• Salt and pepper: Essential seasonings to enhance all the layers of flavor.
• Chives: Fresh herbs to sprinkle on top for a pop of color and mild oniony zip.

Tweak to Your Taste

I’ve found this Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe super flexible, so I encourage you to experiment with your favorite add-ins or swaps. Whether you’re feeling adventurous or need to cater to different diets, it’s easy to make it your own.

• Swap meat: I’ve used smoked salmon instead of Canadian bacon for a pescatarian twist—delicious and elegant!
• Vegetarian option: Try using sautéed spinach and mushrooms instead of meat; it still gives that hearty, savory vibe.
• Cheesy upgrade: Adding a sprinkle of sharp cheddar or Gruyère before baking gives a melty crust I adore.
• Spice it up: I sometimes add a pinch of smoked paprika or hot sauce to the egg mix for a little warmth.

Step-by-Step: How I Make Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe

Step 1: Prep the Base and Meat

Start by spraying your baking dish to prevent sticking—that little step saves you a lot of frustration later. Cut your English muffins into half-inch cubes; the texture works beautifully to absorb the egg mixture without turning too soggy. Cube your Canadian bacon, tossing half with the bread in the dish helps distribute flavors, so the meat infuses every bite. Use your hands to get everything mixed gently but well.

Step 2: Whisk the Egg Mixture

In a large bowl, whisk together your eggs, milk, salt, and pepper until the mixture is smooth and blended. This mixture is what sets the custardy base, so don’t skip the seasoning—it really makes a difference. Pour everything into the casserole pan over your bread-and-meat layer, then scatter the remaining meat cubes on top and press them gently under the eggs.

Step 3: Let it Rest Overnight

Cover the casserole tightly with foil or plastic wrap and refrigerate overnight. This step is key for letting the bread soak fully while the flavors marry. If you’re in a hurry, a few hours will do, but I promise the texture improves the longer it rests.

Step 4: Bake to Golden Perfection

Before baking, bring the casserole out to room temperature for about 30 minutes—that helps it cook evenly. Bake uncovered at 350°F (175°C) for 50 to 60 minutes, loosely covering with foil for the last 20 minutes to avoid burning on top. You’ll know it’s ready when the eggs are set but still tender; the edges should be lightly browned and inviting.

Step 5: Make the Hollandaise Sauce Fresh

While your casserole bakes, melt the butter and keep it warm. Blend the egg yolks, lemon juice, salt, and optional hot sauce briefly, then drizzle the warm butter in slowly while blending on low. The sauce will thicken into a luxuriously smooth emulsion—fresh hollandaise is so worth the effort, trust me. Serve immediately over slices of the casserole for that iconic Eggs Benedict finish.

How to Serve Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe

Garnishes

I always sprinkle fresh chopped chives over the hollandaise—it adds a lovely pop of green and subtle oniony freshness that cuts through the richness. Sometimes, I add a tiny pinch of smoked paprika or a few grinds of fresh black pepper for an extra layer of flavor and visual appeal.

Side Dishes

For a balanced meal, I like to serve crisp roasted potatoes or lightly dressed arugula salad on the side. Fresh fruit, like berries or sliced citrus, adds a sweet, bright contrast that complements the creamy casserole beautifully.

Creative Ways to Present

Hosting brunch? Try serving individual portions in small ramekins or mini cast iron skillets. I’ve even layered the casserole in a trifle-style glass dish for a fun, layered presentation—people loved the visual and it’s easy to serve straight from the dish.

Make Ahead and Storage

Storing Leftovers

Leftover casseroles keep well covered in the refrigerator for up to 3 days. I find slicing the casserole before refrigerating makes reheating easier and more even, plus you can grab just what you want for quick breakfasts.

Freezing

I’ve frozen portions wrapped tightly in plastic and foil, and then reheated them later—while the texture softens a bit, the casserole still tastes fantastic. Just thaw overnight in the fridge for best results before reheating.

Reheating

To reheat, I pop portions into a 350°F (175°C) oven for about 15-20 minutes or until warmed through. Avoid microwaving if possible, as it can make the eggs rubbery. For the hollandaise, I whisk it quickly over gentle heat or warm it in a thermos to serve fresh.

FAQs

Final Thoughts

This Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe has become a staple for me whenever I want a fuss-free brunch that still wows guests and family. The make-ahead aspect means you get to enjoy a beautifully indulgent breakfast without rushing around, and the fresh hollandaise makes it feel truly special. Give it a try—you’ll love how it simplifies the classic brunch vibe and makes mornings a little brighter.

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