Overnight Eggs Benedict Casserole

My sister-in-law brought this to our Christmas morning brunch last year and I swear I heard three people quietly moan after their first bite. Theres something magical about how the English muffins transform overnight, becoming these tender, custard-soaked pockets that still hold onto just enough crunch. I stood in her kitchen watching her whisk the Hollandaise like shed been doing it in her sleep for decades, which apparently she had since this was her mothers recipe.

Last Easter I decided to double the recipe for our extended family gathering and made the rookie mistake of using a smaller baking dish. The puffing action was magnificent, nearly achieving escape velocity in my oven. Everyone pretended not to notice when I had to peel overflowed egg off the rack, but the leftovers that disappeared faster than the main serving told me everything I needed to know about doubling this properly.

Ingredients

• 6 English muffins, split and cut into 1-inch pieces: Day-old muffins work beautifully here since theyll soak up the custard without turning to mush, but fresh ones just need an extra press-down to ensure they drink it all in
• 12 oz (340 g) Canadian bacon, diced: The mild smokiness pairs perfectly with the rich egg mixture and wont overwhelm the delicate Hollandaise like regular bacon might
• 8 large eggs: Room temperature eggs incorporate more smoothly into the dairy for that silken, uniform custard texture
• 2 cups (480 ml) whole milk: The fat content is non-negotiable here for achieving that luxurious, creamy finish
• 1 cup (240 ml) heavy cream: This is what transforms it from breakfast strata into something that tastes like a weekend brunch spot
• 1 teaspoon Dijon mustard: Just enough to add complexity without announcing itself, enhancing both the Canadian bacon and Hollandaise
• ½ teaspoon kosher salt and ¼ teaspoon black pepper: This base seasoning gets supplemented by the salty Canadian bacon, so taste before adjusting
• ¼ teaspoon paprika: Adds subtle warmth and the prettiest golden hue to the baked custard
• 4 large egg yolks: Extra yolks make for an incredibly silky Hollandaise that clings beautifully to each bite
• 1 tablespoon freshly squeezed lemon juice: Fresh is absolutely essential since bottled juice will make your sauce taste flat and tinny
• ½ cup (115 g) unsalted butter, melted and hot: The temperature matters here, cold butter causes the emulsion to break and nobody wants that sadness
• ⅛ teaspoon cayenne pepper: The whisper of heat cuts through all that rich creaminess in the most elegant way
• 2 tablespoons chopped fresh chives (optional): Their mild onion flavor and bright pop of color make everything feel more special

Instructions

Layer your foundation:

Butter a 9x13-inch baking dish thoroughly, then arrange half your English muffin pieces in an even layer before scattering half the Canadian bacon across the top. Repeat with remaining muffins and bacon so every bite gets both textures and flavors.

Whisk up the magic:

Combine eggs, milk, heavy cream, Dijon, salt, pepper, and paprika in a large bowl until completely smooth. Pour this golden mixture slowly over your layered ingredients, using the back of a spoon to press down any dry bread pieces until everything is drinking up that custard.

Let it rest overnight:

Cover tightly with foil and refrigerate for at least 8 hours, but up to 24 hours works beautifully. This overnight soak is what transforms simple ingredients into that incredible strata texture.

Wake up and preheat:

The next morning, preheat your oven to 375°F (190°C) while letting the casserole sit on the counter for about 20 minutes. Taking the chill off helps it bake more evenly.

Bake until puffed and golden:

Cover with foil and bake for 30 minutes, then remove the foil and continue baking another 15 minutes until the center is set and the top is gloriously golden. The puff will settle as it cools, which is completely normal.

Whisk the Hollandaise:

While the casserole finishes, set a heatproof bowl over simmering water and whisk egg yolks with lemon juice until thickened. Drizzle in hot melted butter slowly, whisking constantly until you have a silky, emulsified sauce. Season with cayenne and salt to taste.

Finish with flair:

Let the casserole rest for 10 minutes before slicing into portions. Drizzle each serving generously with warm Hollandaise and scatter with fresh chives and a dusting of paprika for that brunch-at-a-restaurant presentation.

Save

My mother-in-law said this was the best thing shes eaten at my table in ten years of Sunday dinners, which honestly stung a little but also made me incredibly proud. Now she requests it for every birthday brunch and has started making her own version with spinach instead of Canadian bacon.

Make-Ahead Magic

The entire casserole can be assembled 24 hours before baking, which means you can do all the work the night before your event. Just keep the Hollandaise ingredients separate and whisk it together while the casserole bakes. You will feel like a brunch genius.

Hollandaise Confidence

If Hollandaise has always intimidated you, this is your recipe to master it since the double boiler method is practically foolproof. The key is keeping the water at a gentle simmer and having your butter hot but not boiling. Treat it gently and it will reward you every single time.

Serving Suggestions

A crisp arugula salad with lemon vinaigrette cuts through all that richness beautifully, or fresh berries on the side provide that perfect tart contrast. A Bloody Mary bar alongside this dish makes you officially the best host in your friend group.

• Warm your plates in the oven for two minutes before serving to keep everything at the perfect temperature
• Leftovers reheat surprisingly well in a 350°F oven for about 15 minutes, though the texture will be slightly more dense
• Set up a garnish station with extra chives, paprika, and even some hot sauce for guests to customize their portions

Save

Theres something deeply satisfying about serving a dish that looks like you spent hours fussing over it when really you were asleep while it did all the work itself.

Common Recipe Questions

→ Can I prepare this the night before?

Yes, this dish is designed to be assembled and refrigerated overnight. The bread absorbs the egg mixture during chilling, resulting in a perfectly moist and custardy texture after baking.

→ What can I substitute for Canadian bacon?

You can use diced ham, crisp-cooked bacon, or for a vegetarian option, sautéed spinach or mushrooms work beautifully as a protein alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven. Hollandaise is best made fresh, but can be gently reheated.

→ Can I make this gluten-free?

Absolutely. Simply use gluten-free English muffins in place of traditional ones. All other ingredients naturally contain no gluten, making this an easy adaptation.

→ Why must the Hollandaise be made fresh?

Hollandaise sauce is an emulsion that can break or separate when reheated. Making it just before serving ensures the smooth, creamy texture that makes this dish special.