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Easy Overnight Eggs Benedict Casserole for Stress-Free Entertaining

A decadent slice of eggs benedict casserole layered with ham and egg, smothered in rich hollandaise sauce.
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Make your next brunch simple with this make-ahead Eggs Benedict Casserole. This recipe combines toasted English muffins, Canadian bacon, eggs, and a creamy sauce base into one dish, saving you time on busy mornings.

Ingredients

Scale
  • 12 English muffins, cut into 1-inch cubes
  • 1 pound Canadian bacon or ham, chopped
  • 1 cup shredded Swiss cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • For the Quick Hollandaise Topping:
  • 4 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • Pinch of salt and cayenne pepper

Instructions

  1. Grease a 9×13 inch baking dish. Arrange half of the cubed English muffins evenly in the bottom of the dish.
  2. Sprinkle half of the chopped Canadian bacon and half of the Swiss cheese over the muffins. Repeat with the remaining muffins, bacon, and cheese.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and cayenne pepper until fully combined. This creates your savory egg custard.
  4. Slowly pour the egg mixture evenly over the layered muffins, bacon, and cheese. Gently press down on the muffins to help them absorb the liquid.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak up the custard.
  6. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap.
  7. Bake the casserole uncovered for 40 to 50 minutes, or until the center is set and the top is lightly golden brown.
  8. While the casserole bakes, prepare the quick hollandaise sauce. Place the egg yolks, lemon juice, salt, and cayenne in a heatproof bowl set over a saucepan of simmering water (ensure the water does not touch the bottom of the bowl).
  9. Whisk constantly until the mixture thickens slightly and coats the back of a spoon, about 5 minutes.
  10. Remove the bowl from the heat. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and emulsified.
  11. Slice and serve the baked casserole warm, topping each serving with a spoonful of the homemade hollandaise sauce.

Notes

  • For a make-ahead brunch, assemble the entire casserole through step 4 and keep it refrigerated for up to 24 hours before baking.
  • If you prefer a different meat, substitute cooked, crumbled breakfast sausage for the Canadian bacon.
  • To save time, you can use a high-quality jarred hollandaise sauce instead of making it fresh.

Nutrition

Find it online: https://magazinemeal.com/eggs-benedict-casserole-recipe/