Overnight Eggs Benedict Casserole
This overnight eggs benedict casserole is the perfect make-ahead brunch! Don’t want to stand over the stove poaching eggs for a crowd? This is your easy solution! Prep the night before and bake the next morning.
Overview
- Skill Level: Intermediate
Eggs Benedict is one of the most loved breakfast items on a menu, but making it at home can be a pain. Especially if you want to serve it to a crowd. I personally want to be spending time with my guests rather than standing over the stove poaching eggs.
Enter this easy eggs benedict casserole! The general idea is a breakfast strata using the ingredients that typically make up eggs benedict! For the bread components of the casserole, we will use English muffins of course! And for the protein, Canadian bacon!
What is Canadian Bacon?
Canadian bacon is also called back bacon, and would likely not be called “Canadian bacon” in Canada. It is different from what we would call bacon in the US.
American bacon is made from pork belly and is a fattier cut of meat, which allows for it to be cooked to a crispy texture. Canadian bacon is not cooked crisp and is more similar to ham (which comes from even a different part of the pig, the legs or butt).
Either ham or Canadian-style bacon can be used in this recipe, but it works best if you use a thick cut rather than thinly sliced meat.
Hollandaise Sauce
Hollandaise sauce is the one part of this recipe that does require a bit more effort. But it is what truly makes this casserole come to life with the flavor of eggs benedict, so please don’t skip it!
Hollandaise is one of the “mother sauces” in French cooking, and it can seem somewhat intimidating at first because it requires making an emulsion. The traditional ingredients are egg yolks, butter, lemon juice, and typically a touch of cayenne pepper. It is silky and rich with a slight tanginess.
Over the years, I have switched from making hollandaise the old-fashioned way (by whisking over a double boiler), to using Julia Child’s method of making it in a blender! If it’s good enough for Julia, then it’s good enough for me! But if you don’t have a blender, the traditional way is not all that difficult either! The key is to go slow as you add the butter and to whisk continuously!
Why Bettie Loves this Casserole
- This casserole is so easy to prep-ahead and bake the next day! Makes a weekend breakfast or brunch very low stress!
- English muffins are sturdy and chewy enough that they will hold up to being soaked in the egg mixture overnight. In fact, it will actually bake up much better if you do let it sit so the bread can absorb the egg.
- All of the flavors of eggs benedict put into casserole form! Easy to prep the day before you want to serve it!
- The hollandaise to serve on top is key to really taking this recipe over the top! I promise the extra effort is worth it!
Casserole Variations
Think of this casserole as a canvas to make all of your favorite eggs benedict variations!
- Florentine Benedict Casserole: Add 1- 10 oz package of frozen chopped spinach that has been thawed and drained to the egg mixture. Replace the holladiase sauuce with mornay sauce.
- Country Benedict Casserole: Replace the ham with cooked sage sausage. Serve with country gravy instead of hollandaise.
- Vegetarian Benedict Casserole: Replace the Canadian bacon with your cooked veggies of choice. Bell peppers, onions, spinach, and mushrooms all work well. Saute until lightly softened, and then add to the egg mixture. Serve with hollandaise sauce.
Prep Ahead and Storage
- Day Ahead Prep: You can put the casserole together and keep it covered with foil in the refrigerator for up to 24 hours. Just take out of the refrigerator about 30 minutes before baking.
- Freezer Prep: If you would like to prep this farther than 24 hours in advance, you can freeze it raw. Wrap it well in foil and freeze for up to 2 months. The day before you want to bake it let it thaw in the refrigerator for at least 12 hours. Then bake as you would normally.
- Storage: This casserole is best eaten the day it’s made, but you can store leftovers in the oven for up to 3 days in an airtight container. Reheat in the microwave.
Additional Brunch Recipes
Overnight Eggs Benedict Casserole
This overnight eggs benedict casserole is the perfect make-ahead brunch! I love this easy way of making eggs benedict because you can make it without poaching eggs! Top with a rich hollandaise sauce to serve!
Ingredients
For the Casserole
- 6 whole English muffins
- 450 grams (1 pound) thick cut canadian bacon or ham*
- 500 grams (about 10 large) eggs
- 227 grams (1 cup) milk, preferably whole milk
- salt and pepper
- chives to garnish if desired
For the Hollandaise
- 170 grams (1 ½ sticks, 6 ounces) unsalted butter, melted and still warm
- 100 grams (about 6) egg yolks
- 2 ½ tablespoons lemon juice
- ½ teaspoon salt
- squeeze of hot sauce, if desired or pinch of cayenne
Instructions
For the Casserole
- Spray a metal or ceramic 9 x 13-inch (22 x 33 cm) baking dish with non-stick spray
- Split the English muffins in half and then cut them into about ½-inch cubes. Distribute the cut English muffins evenly into the bottom of the prepared baking dish. Cube the Canadian bacon or ham and sprinkle half of it over top of the bread. (*If you live outside the US and the Canadian bacon you have is not fully cooked, you will want to cook it first)
- In a large mixing bowl, whisk together the whole eggs and milk and season very liberally with salt and black pepper (about 1 teaspoon salt and ¾ teaspoon black pepper but I just eyeball it).
- Pour the egg mixture evenly over the bread and top with the rest of the Canadian bacon. Press down on the bread to make sure that it is all submerged in the egg mixture.
- Cover with tinfoil and refrigerate overnight or up to 24 hours.
- About an hour and a half before serving, pull the casserole out of the refrigerator and let it sit at room temp for about 30 minutes before baking.
- Preheat the oven to 350°F/175°C.
- Bake the casserole at 350°F/175°C. for 50 minutes to 1 hour until the egg custard has set. You may place a loose piece of tinfoil over the casserole during the last 20 minutes of baking to avoid over-browning. Remove from the oven and keep covered until ready to serve and slice.
- Top with hollandaise sauce (recipe follows) and minced chives if desired.
- Leftovers can be stored in the refrigerator covered for up to 3 days.
For the Hollandaise Sauce
- Make the hollandaise sauce right before serving the casserole. It can be kept in a thermos for up to 30 minutes, but it takes less than 5 minutes to make so it is best to make it right before serving.
- Melt the butter and set it aside. You still want it to be fairly hot when you make the sauce.
- Place the egg yolks, lemon juice, salt and a pinch of cayenne or a dash of cayenne (if desired) into a blender. Place the top on and blend on high for just a few seconds.
- Remove the top of the blender and while still blending, very slowly stream in the melted butter. The sauce will begin thickening up.
- Taste and adjust seasoning if needed.
- Serve immediately. As it cools it will start to solidify.
- If you need to wait a bit before serving, keep it in a thermos or let it sit on the hot stove.
Note: If you do not have a blender, you can make hollandaise the old-fashioned way by using a double boiler and a whisk.
Notes
- *Note about Canadian Bacon: The Canadian Bacon traditionally sold in the US is fully cooked. If you live outside the US and your bacon is not already cooked, you will want to cook it before you add it to your casserole.
- Freezer Prep: If you would like to prep this more than 24 hours in advance, you can freeze it raw. Wrap it well in foil and freeze for up to 2 months. The day before you want to bake it let it thaw in the refrigerator for at least 12 hours. Continue with step 6.
Hollandaise sauce is a modified version of Julia Child's Blender Hollandaise Method
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
43 Comments on “Overnight Eggs Benedict Casserole”
Have an awesome Christmas girlyyyy!!! (and btw that dress is a KNOCKOUT!)
My Hubs says we have to try this for Christmas morning! I’ll let you know how it goes, it looks amazing! I love eggs benedict!! Merry Christmas, tell your mom hi for me!!!
Hope it went well Chrissi! My mother says “hello” right back at you! Merry Christmas!
Making this for New Years Day Breakfast/Brunch as I just love Eggs Benedict at any time (brill tip to keep Hollondaise Sauce Hot in a thermos), thanks.
A must make breakfast casserole along with your recipe for ‘Sunshine Breakfast’ casserole much needed to bring some brightness into our dark, frosty mornings here in the U.K…
I like that you’ve chosen ‘English Muffins’ for this recipe, I think it will add much more texture/structure, complementing the finished dish.
I’m trying this with some mushrooms in butter & fried tomatoes on the side, topped with the perfect runny yolk poached eggs, it’s got to be delicious!!!
Many thanks for all your great posts, recipes & tips over the past year, it’s been brilliant..Thank-you!
Here’s wishing you & yours ‘Good Health, Peace & Happiness’ for 2015.
Have a Brilliant time, eat, drink, enjoy…You’ll look totally amazing in your dress!!!
Looking forward to all the exciting things that you’ve planned for the year ahead…
Now that is a treat to look forward to & I can be excited for what is to come.
Yours truly,
Odelle Smith. (U.K.)
Okay, this is kind of genius. So perfect for Sunday brunch or an easy family breakfast! Can’t wait to try it out!
It got me at overnight! It is so clever idea. I love benedict eggs:) Pinning!
Hi Keely, Canadian bacon is an already fully cooked product. So yes, just slice it up and add to the casserole!
Canadian Bacon / back bacon is not cooked but cured. Can traditional ham be substituted?
Hi Laura!
You can definitely use ham in this recipe! My frame of reference at the time of writing this article was of the product American’s refer to as Canadian bacon, which is almost always sold cured AND smoked (cooked). However, I now know that in other parts of the world back bacon isn’t always cured or smoked. However, any kind of pork will work in this, raw or cooked because it will have plenty of time to cook through in the oven. That said, if you wanted to substitute a high fat meat, such as sausage or traditional American style bacon, I would recommend cooking it first to render out the fat. 🙂
Tonight we had breakfast for supper! And I made this!!! It was a HUGE hit!! Thank you!!! Will make this again for sure!!
Thank u!!
This looks delicious. I want to try it, but know I cannot whisk this much. Only solution I can concoct is a hand mixer at lowest speed. ????? Any advice? Will this work, or will it break down the sauce?
Thank you.
First time I’ve been to your site, and love the “Meet Baker Bettie!” photo.
Hi Bettie,
How far can I make this ahead of time.
Thank You!
I had made this twice and it was devoured by my family and guests, who all loved it. But last Sunday my young cousin, who does not eat meat, was in attendance. So instead of the Canadian bacon l used semi-smoked salmon, and it was delicious.
Yum! Love this recipe! I made the Hollandaise sauce in the blender instead and it took 2 minutes super easy.
Can this be made ahead and froze, then reheated in morning with sauce?
I have been making this casserole for years. It’s great that you can make it the nite before bc Christmas morning is a crazy time anyway so it keeps me from standing in the kitchen and missing festivities. I make it for New Year’s Day. And also for Easter brunch. I mix in a little Tabasco in the sauce. Hope you all enjoy it as much as my family.
I made this as part of our Christmas Day brunch. It was amazing, I will definitely make it again!
Wonderful! I’m so glad to hear it, Megan! Thanks for sharing.
What are we looking for when putting the egg yolks and lemon juice over a double boiler? Double in volume? Heatedt? I’m not sure since it already says to whisk until double in volume in the paragraph before putting over a double boiler.
They are going to start to thicken as they are heated and emulsified with the butter. You want to whisk pretty continuously as you slowly add the butter so that it all creates an emulsion.
I made this and it was perfect! Will be a keeper!
That’s so great to hear Kelly! <3
This dish made me look like a kitchen rockstar! That’s always fun.
That’s so great to hear Beth!
Mad this for Mother’s Day. I am a fan of eggs Benedict but was concerned about having to serve brunch to a crowd. Made this instead. Actually, my 17 year old son put it together. I made the sauce, though, no room for error. Made the dish as written, but used sliced Canadian bacon. Would use a licker cut next o time. Got great reviews from all. Cover with folk to avoid over browning. Served with Belgium waffles, macerated fruit and mimosas.
So glad you and your family enjoyed it Melissa! <3
Does anyone know if you can freeze the baked dish to save? Have done this before just like it says for overnight. But hoping to do more forward planning! It is that good!
Hi Judy! I have never frozen this dish after baked before. I don’t see why it wouldn’t work though. You could also freeze it unbaked and then thaw it to bake it fresh!
This looks great! Can you clear up a step for me? After I put the sauce on the double boil and recommence whisking, how long do I whisk before I start adding the butter?
Hi Kay! You can start immediately, but you just want to be already whisking as you do it. Does that make sense? I hope you enjoy it!
This recipe is just what I was looking for! To save time, I use Julia Childs’ blender recipe for Hollandaise. It’s much quicker & comes out great every time if you follow her directions exactly. Making this for Christmas morning! Thank you!
So glad I found this recipe when I was searching was egg benedict recipes, but this is way more scrumptious than I ever imagined. Your pictures are amazing and the recipes is quick and simple to make. Thank you for sharing this gem!
I’m so glad to hear that you liked it David! That is great!
It sounded good until I saw the cooking instructions; I was expecting a slow cooker to cook it for me seeing as how it’s one of seven recipes in an article titled 7 Slow Cooker Egg Recipes You Have to Try.
Hi Cindi! I’m so sorry that you found this recipe through someone else’s article about slow cooker recipes. I’m not sure why they would do that since I have never categorized this recipe as such. Unfortunately I can’t control how someone else links to my recipes. Hopefully you found some other good slow-cooker recipes!
I found used this recipe for a change with my Christmas breakfast. It has quickly become my new favorite! Delicious! Thank you for sharing!
You’re very welcome!
Should I lightly toast the English muffins before cutting it into pieces
You can but it’s not necessary.
Hi Bettie I love this recipe , but I use burger breads instead of muffins
Thank you
That sounds great!
Please don’t store leftovers in the oven.
Looking forward to trying this as I love Eggs Benedict. You are right, here in Canada we do not call the meat used here Canadian Bacon. It’s usually called Peameal Bacon (if it’s been rolled in cornmeal, although the name comes from the original yellow pea meal it used to be rolled in, and this variation is mainly is found in Ontario) or Back Bacon, and is a wet cured, unsmoked pork loin. When we say “bacon” we mean the same cured pork belly bacon as in the USA. So I would say if substituting ham, you probably are better off with cured ham versus smoked ham.