Overnight Eggs Benedict Casserole (Printable)

Luscious make-ahead casserole with layered English muffins, bacon, and creamy Hollandaise topping.

# What You’ll Need:

→ Bread & Protein

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced

→ Egg Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon paprika

→ Hollandaise Sauce

10 - 4 large egg yolks
11 - 1 tablespoon freshly squeezed lemon juice
12 - ½ cup unsalted butter, melted and hot
13 - ⅛ teaspoon cayenne pepper
14 - Salt, to taste

→ Garnish

15 - 2 tablespoons chopped fresh chives
16 - Paprika, for sprinkling

# Steps:

01 - Grease a 9x13-inch baking dish. Scatter half the English muffin pieces evenly in the dish. Top with half the Canadian bacon. Repeat layers with remaining muffins and bacon.
02 - In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, pepper, and paprika until well combined. Pour evenly over the muffin and bacon layers. Gently press down so all bread is moistened.
03 - Cover tightly with foil and refrigerate overnight at least 8 hours.
04 - Preheat oven to 375°F. Remove casserole from refrigerator and let stand at room temperature while oven preheats.
05 - Bake covered for 30 minutes. Remove foil and bake an additional 15 minutes until puffed and golden and center is set.
06 - While casserole bakes, make Hollandaise: In a heatproof bowl set over simmering water, whisk egg yolks and lemon juice until thickened about 2 minutes. Slowly drizzle in hot melted butter, whisking constantly, until smooth and thick. Stir in cayenne and salt to taste. Keep warm.
07 - Let casserole cool 10 minutes before slicing. Drizzle portions with warm Hollandaise sauce. Garnish with chives and a sprinkle of paprika if desired.

# Expert Advice:

01 -
  • You assemble it the night before which means zero morning stress when you have houseguests
  • That moment when you pull back the foil and reveal the puffed, golden top is absolutely show stopping
  • The leftovers somehow taste even better the next day if you actually have any
02 -
  • Do not let the water touch the bowl when making Hollandaise or you will end up with scrambled eggs instead of a smooth sauce
  • Letting the casserole sit for 10 minutes before slicing is crucial because it needs time to set up or you will end up with a mess on the plate
03 -
  • Use the widest grater you have for the English muffins to get evenly sized pieces that soak up the custard uniformly
  • If your Hollandaise starts to look grainy, whisk in a teaspoon of cold water and it usually comes right back together

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