Overnight Eggs Benedict Casserole

My sister-in-law brought this to our Christmas morning brunch last year and I literally could not stop eating it. The house smelled incredible when we walked in, that perfect combination of buttery bread and savory bacon that makes your stomach growl before you even take your coat off. Everyone gathered around the kitchen island, watching her drizzle that golden Hollandaise over the puffed, golden casserole like it was some kind of magic trick. Now it is the only thing I make for overnight guests because it lets me actually hang out with people instead of being stuck in the kitchen until noon.

Last Easter I decided to experiment with adding sautéed spinach layers between the muffin pieces for my vegetarian sister-in-law. Honestly I was nervous it would make the whole thing soggy but she said it was the best version shes had yet. The kids were suspicious of the green stuff at first but then proceeded to fight over the corner pieces with the most cheese bubbled on top. My brother stood by the stove with a spoon just dipping into the extra Hollandaise when he thought nobody was watching.

Ingredients

• 6 English muffins: I have learned that slightly stale ones actually work better because they soak up the custard without turning to mush
• 12 oz Canadian bacon: Dicing it yourself instead of buying the pre cubed stuff gives you way more control over the size and distribution
• 8 large eggs: Room temperature eggs will whisk into the milk mixture much more smoothly than cold ones straight from the fridge
• 2 cups whole milk plus 1 cup heavy cream: Do not be tempted to use all milk or you will miss that luxurious texture that makes this feel like restaurant brunch
• 1 teaspoon Dijon mustard: This tiny amount adds a subtle depth that nobody can quite put their finger on but they definitely notice when it is missing
• 4 egg yolks for Hollandaise: Make sure these are completely free of any egg white or your sauce might not thicken properly
• ½ cup unsalted butter: Hot melted butter is absolutely crucial here, warm or room temperature will just leave you with a broken sad sauce

Instructions

Build your layers:

Start with a generous coating of butter on your 9x13 dish, especially in the corners, then arrange half your English muffin pieces followed by half the diced Canadian bacon. The second layer should be muffin pieces topped with the remaining bacon, creating this beautiful pattern when you slice it later.

Whisk the custard:

Combine your eggs, milk, heavy cream, Dijon, salt, pepper and paprika in a large bowl and whisk until completely incorporated with no visible streaks of egg white. Pour this slowly and evenly over the entire casserole, then use clean hands to gently press down any floating pieces so everything gets soaked in that glorious mixture.

Let it rest overnight:

Cover tightly with foil and refrigerate for at least 8 hours, giving all those flavors time to meld and the bread to transform into something almost custard-like. This overnight step is what separates a good breakfast casserole from one that people talk about for months afterward.

Bake to perfection:

Let the dish sit at room temperature while your oven preheats to 375°F, then bake covered for 30 minutes before removing the foil for the final 15 minutes. You want it puffed and golden with just the slightest jiggle in the center when you gently shake the pan.

Make the Hollandaise:

Whisk your egg yolks and lemon juice over simmering water until they thicken into this gorgeous pale yellow ribbon, then slowly stream in that hot melted butter while whisking constantly. Finish with cayenne and salt, keeping it warm over very low heat until you are ready to drizzle it over everything.

Save

Something about standing in my kitchen in pajamas with a cup of coffee, knowing this amazing breakfast is basically ready to just slide into the oven, feels like the ultimate luxury. My friends always ask how I manage to be so relaxed when hosting brunch and this casserole is my secret weapon every single time.

Make Ahead Magic

You can actually assemble this entire thing up to 24 hours in advance, which has saved me more times than I can count when hosting overnight guests. The Hollandaise is the only thing that needs to be made fresh because it only takes about five minutes and tastes infinitely better warm.

Vegetarian Swaps That Actually Work

Sautéed spinach with a little garlic and nutmeg has become my go-to substitute for the Canadian bacon, but sautéed mushrooms with thyme are equally delicious. Just make sure to really squeeze out any excess moisture from the spinach so you do not end up with a soggy bottom layer.

Serving Suggestions

A crisp arugula salad with a simple vinaigrette cuts through all that richness beautifully, while fresh berries on the side add this bright pop of color and acidity. Most people I know are perfectly happy with just the casserole and maybe some coffee, but having something fresh on the plate makes the whole meal feel more complete.

• Warm your plates in the oven for a few minutes before serving
• Have extra lemon wedges on hand for people who love that extra citrus kick
• Keep the Hollandaise warm in a thermos if you are serving buffet style

Save

There is something so special about a breakfast that feels indulgent but actually lets you be present with the people you love instead of stuck at the stove. That first bite, with the creamy custard and salty bacon and buttery sauce, is basically the definition of weekend comfort food.

Recipe FAQs

→ Can I prepare this casserole the night before?

Yes, this dish is designed for overnight preparation. The bread and custard layers need at least 8 hours of refrigeration to achieve the perfect texture, making it ideal for advance prep.

→ What can I substitute for Canadian bacon?

Diced ham, crispy bacon, or vegetarian options like sautéed spinach or mushrooms work beautifully as alternatives to Canadian bacon in this layered casserole.

→ How do I prevent the Hollandaise from separating?

Whisk constantly while slowly drizzling the hot butter into the egg yolk mixture. Keep the sauce warm but not hot, and make it just before serving for the best results.

→ Can I use a different type of bread?

French bread, challah, or sourdough cubes can replace English muffins. Cut bread into 1-inch pieces for even soaking and baking throughout the casserole.

→ How long will leftovers keep?

Store leftover casserole (without sauce) in the refrigerator for up to 3 days. Reheat individual portions and make fresh Hollandaise for the best texture and flavor.

→ Is this suitable for gluten-free diets?

Substitute gluten-free English muffins or bread cubes to make this casserole gluten-free. All other ingredients, including the Hollandaise, are naturally gluten-free.