Overnight Eggs Benedict Casserole

This overnight Eggs Benedict Casserole transforms the classic brunch dish into a stress-free make-ahead wonder. The familiar flavors of English muffins and Canadian bacon come together with a rich egg mixture that bakes to perfection while you sleep. Perfect for holiday mornings when you want to impress without the last-minute fuss.

I first created this for a Christmas morning when I wanted something special but needed to focus on opening presents rather than standing over the stove. Now it's requested for every family gathering and has become our signature holiday breakfast tradition.

Ingredients

• English muffins create the perfect base giving you those nooks and crannies that soak up the egg mixture beautifully use fresh bakery ones for best texture
• Canadian bacon provides the classic Eggs Benedict flavor without the fuss of cooking individual slices look for thicker cut pieces for better texture
• Large eggs form the creamy custard that holds everything together always use room temperature for best incorporation
• Cream delivers richness that makes this casserole taste truly special splurge on the highest fat content you can find
• Whole milk balances the richness while maintaining creaminess
• Kosher salt enhances all the flavors without being too harsh
• Seasoned salt adds subtle complexity and savory notes
• Black pepper provides necessary warmth and bite freshly ground makes a noticeable difference
• Onion powder gives depth without actual onion pieces some brands are stronger than others so adjust to taste
• Paprika adds gorgeous color and mild smoky flavor
• Dried mustard powder cuts through the richness with gentle tang
• Monterey Jack cheese melts beautifully and doesn't overwhelm the classic flavors though completely optional

Step-by-Step Instructions

Prepare The Base

Thoroughly butter your casserole dish ensuring every corner is coated to prevent sticking. Layer half the chopped Canadian bacon across the bottom creating an even foundation that will infuse flavor throughout the casserole.

Create The Muffin Layer

Toast and butter each English muffin half until golden brown this critical step prevents sogginess. Chop them into bite sized pieces about one inch square then create your first muffin layer over the bacon making sure to distribute evenly for consistent texture.

Complete The Layers

Add the remaining Canadian bacon creating a second meat layer that ensures bacon flavor in every bite. Top with the remaining English muffin pieces arranging them to create a relatively level surface which helps the casserole bake evenly.

Mix The Custard

Whisk the eggs until frothy then gradually incorporate cream milk and all seasonings. Beat for at least two minutes until the mixture looks completely uniform with no streaks of egg white this thorough mixing ensures a silky smooth texture in the finished casserole.

Assemble And Rest

Pour the egg mixture slowly over the layers allowing it to seep into all the nooks and crannies of the English muffins. Sprinkle with cheese if using creating a beautiful golden crust when baked. Cover tightly with foil and refrigerate overnight which allows the muffins to fully absorb the egg mixture.

Bake To Perfection

Bake covered at first to cook the interior without burning the top then uncover to achieve that beautiful golden crust. The center should be just set not liquid but with a slight jiggle similar to a cheesecake. Allow it to rest for 5 minutes before cutting which helps it set up for perfect squares.

Create The Hollandaise

Blend egg yolks cream lemon juice mustard and seasonings until completely smooth the blender not only mixes but slightly warms the mixture. Stream in warm melted butter very gradually the slow addition is crucial for proper emulsification. Blend until luxuriously thick and glossy indicating a perfect sauce.

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I discovered the magic of toasting the English muffins after a disastrous first attempt resulted in a soggy bottom. That simple step transformed this from good to extraordinary and now I apply this technique to every bread based breakfast casserole I make. My father in law who normally dislikes egg dishes requests this every Christmas morning now.

Perfect Hollandaise Troubleshooting

A successful hollandaise sauce can make or break this dish. If your sauce breaks or separates add a tablespoon of hot water and blend again to bring it back together. Temperature is crucial the butter should be warm but not hot enough to cook the eggs. For extra insurance adding a pinch of cream of tartar helps stabilize the emulsion. Remember that real hollandaise doesnt reheat well in the microwave but can be gently warmed by placing the container in hot water.

Make It Your Own

While traditional Eggs Benedict features Canadian bacon this casserole welcomes variations. Try using crumbled cooked breakfast sausage or crispy bacon instead. Vegetarian versions work beautifully with sautéed mushrooms and spinach folded in. The cheese is optional but adds wonderful richness experiment with Gruyere for a more sophisticated flavor or pepper jack for a spicy kick. For a gluten free version substitute gluten free English muffins or even cubed gluten free bread.

Serving Suggestions

Serve this casserole with a fresh fruit salad to balance the richness. A simple arugula salad dressed with lemon and olive oil makes a perfect side dish for brunch. If serving for a special occasion consider a mimosa bar alongside offering orange cranberry and grapefruit juices with champagne. For an extra indulgent touch add a side of crispy breakfast potatoes or hash browns to complete the meal.

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Common Questions

→ Can I make this casserole without letting it sit overnight?

Yes, you can bake it immediately, though the texture won't be quite as fluffy. Press the English muffins into the egg mixture to help absorption, then bake as directed. The overnight rest allows the bread to fully soak up the egg mixture, creating a more cohesive and moist result.

→ What's the best way to store and reheat leftovers?

Store leftover casserole in an airtight container in the refrigerator for up to 4-5 days. The hollandaise sauce should be stored separately as it can curdle when microwaved. Reheat the casserole in the microwave, and warm the hollandaise by placing its container in a bowl of hot water.

→ Can I substitute the Canadian bacon with something else?

Absolutely! Regular bacon (cooked until crisp), ham, or even smoked salmon would work well as substitutes for the Canadian bacon while maintaining the classic Eggs Benedict flavor profile.

→ Is the cheese necessary for this dish?

The Monterey Jack cheese is listed as optional in the recipe. While it adds a delicious creamy texture and flavor, the casserole will still be excellent without it if you prefer to stay closer to traditional Eggs Benedict ingredients.

→ Can I make the hollandaise sauce without a blender?

Yes, you can make it on the stovetop using a double boiler method. Whisk the egg yolks, cream, lemon juice, mustard, cayenne, and salt over simmering water until thickened, then slowly drizzle in the melted butter while continuing to whisk until fully incorporated and creamy.

→ What type of cream should I use for this casserole?

You can use heavy cream, whipping cream, or ultra heavy whipping cream for this recipe. The recipe specifically notes not to use coffee creamer as a substitute. The cream adds richness to both the egg mixture and the hollandaise sauce.