Overnight Eggs Benedict Casserole: A Southern-Inspired Make-Ahead Breakfast Favorite
If you love classic Eggs Benedict but dread the stress of poaching eggs and whipping up hollandaise on the spot, this Overnight Eggs Benedict Casserole is about to become your brunch bestie. It takes everything you adore—those toasted English muffins, savory Canadian bacon, rich cheesy goodness, and creamy hollandaise—and transforms it into a stress-free make-ahead masterpiece perfect for holidays, gatherings, or lazy weekend mornings.
In this blog post, we’ll walk you through how to make it step-by-step, provide expert tips, offer variations, and show you how to keep your brunch game strong with minimal effort. So let’s dive into this comforting and elegant casserole that’s bursting with flavor and convenience.
Overnight Eggs Benedict Casserole
Why You’ll Love Overnight Eggs Benedict Casserole
- Make-Ahead Magic: Prepped in just 15 minutes, then chilled overnight.
- Classic Flavors: All the beloved elements of Eggs Benedict in one easy dish.
- Perfect for a Crowd: Serves 12—ideal for brunch parties, potlucks, or holidays.
- Customizable: Add veggies, swap proteins, or play with cheese varieties.
- Crowd-Pleaser: Savory, creamy, cheesy, and topped with buttery hollandaise—what’s not to love?
Ingredients You’ll Need
Main Casserole
- 1 (12 oz) package English muffins, split 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 (or 2 tsp Dijon mustard)
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1/8 tsp ground nutmeg
- 2 Tbsp butter, cubed
- Paprika for topping
Optional Garnish
- Chopped fresh chives or parsley
Hollandaise Sauce
- 1 recipe Easy Blender Hollandaise Sauce or 1.25 oz packet Hollandaise sauce mix
Step-by-Step Instructions
1. Prepare the English Muffins
Spread the cubed English muffins on a baking sheet and let them sit out overnight to dry. Alternatively, toast them under a broiler for a few minutes until lightly golden and crisp. Dry muffins will better absorb the egg custard without becoming soggy.
2. Assemble the Layers
Spray a 12×8-inch or 13×9-inch deep baking dish with nonstick spray. Layer half the muffin cubes on the bottom, followed by half of the cubed ham and half the shredded cheese. Repeat with the remaining muffins, ham, and cheese.
3. Make the Egg Custard
In a large bowl, whisk together the half and half, eggs, salt, pepper, mustard powder (or Dijon), garlic, onion powder, thyme, and nutmeg until smooth. Pour this mixture evenly over the casserole layers.
4. Press & Chill
Gently press the muffin cubes into the egg mixture using the back of a spoon to ensure everything is evenly coated. Cover the dish with plastic wrap and refrigerate overnight.
5. Bake
Preheat oven to 350°F. Let the casserole sit at room temp for 15 minutes. Remove the plastic wrap, dot the top with cubed butter, and sprinkle with paprika. Cover with foil and bake for 30 minutes, then uncover and bake an additional 15–20 minutes until the top is golden and the center is set.
6. Make the Hollandaise
While the casserole bakes, prepare your hollandaise. Use either a blender recipe or a store-bought mix. Keep warm until serving.
7. Serve
Let the casserole rest for 5 minutes before slicing. Drizzle with warm hollandaise sauce and garnish with fresh chives or parsley. Serve extra sauce on the side.
Tips for Success
- Dry Muffins = No Soggy Casserole: Let them sit out overnight or toast them.
- Don’t Skip the Rest Time: Giving the casserole 15 minutes to warm up from the fridge helps it bake evenly.
- Butter on Top: Adds a rich golden finish.
- Check Doneness: Insert a knife into the center—if it comes out clean, you’re good to go.
- Hollandaise on the Side: Great for guests who want to drizzle to taste.
Variations & Add-Ins
Veggies
Add steamed chopped asparagus, baby spinach, or sauteed mushrooms between layers.
Cheese Swaps
- Mild or medium cheddar
- Gruyere
- Swiss cheese
- Mozzarella for a milder flavor
Protein Swaps
- Use leftover holiday ham
- Try cooked bacon or breakfast sausage
- Make it vegetarian with sautéed mushrooms or spinach
Spice it Up
- Add a dash of cayenne pepper
- Mix in your favorite hot sauce
Make-Ahead & Freezing
Make-Ahead
This dish is made to be prepared ahead of time. You can prep it the night before and just pop it in the oven in the morning.
Freezing
You can freeze leftovers for up to 2 months. Allow to cool completely, then wrap portions tightly in plastic wrap and foil. Reheat in the oven or microwave.
What to Serve With Overnight Eggs Benedict Casserole
- Fresh Fruit Salad: Adds a light, fresh contrast.
- Roasted Potatoes: Hearty and crisp.
- Green Salad with Vinaigrette: For a brunch spread.
- Mimosas or Sparkling Lemonade: For a festive touch!
Nutrition Information (Per Serving)
- Calories: 276 kcal
- Protein: 18g
- Carbohydrates: 3g
- Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 203mg
- Sodium: 764mg
- Calcium: 202mg
Final Thoughts
This Overnight Eggs Benedict Casserole takes all the fuss out of making Eggs Benedict while delivering every bit of the flavor. With buttery English muffins, savory ham, fluffy eggs, gooey cheese, and a silky hollandaise drizzle—every bite is indulgent comfort. Perfect for Mother’s Day, Easter brunch, Christmas morning, or anytime you want to impress without the stress.
Whether you’re hosting a big brunch or just meal prepping for the week, this dish has you covered. Add your favorite mix-ins, choose your cheese, and make it yours.
Pin it, print it, and bookmark it—because this is one of those go-to breakfast recipes you’ll keep coming back to.
