Overnight Eggs Benedict Casserole (Print)
Layers of English muffins, Canadian bacon, and creamy egg custard topped with Hollandaise.
# What You’ll Need:
→ Bread & Protein
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced
→ Egg Custard Mixture
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon paprika
→ Hollandaise Sauce
10 - 4 large egg yolks
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1/2 cup unsalted butter, melted and hot
13 - 1/8 teaspoon cayenne pepper
14 - Salt, to taste
→ Garnish
15 - 2 tablespoons chopped fresh chives
16 - Paprika, for sprinkling
# How To Make:
01 - Grease a 9x13-inch baking dish thoroughly with butter or cooking spray. Distribute half the English muffin pieces across the bottom of the dish in an even layer. Scatter half the diced Canadian bacon over the muffins. Repeat with remaining muffins and bacon to create two complete layers.
02 - Crack eggs into a large mixing bowl. Add whole milk, heavy cream, Dijon mustard, kosher salt, black pepper, and paprika. Whisk vigorously until the mixture is completely smooth and uniform. Pour the custard evenly over the layered muffins and bacon, ensuring all pieces are saturated. Gently press down with the back of a spoon to submerge any dry bread.
03 - Cover the baking dish tightly with aluminum foil, sealing the edges completely. Refrigerate for at least 8 hours or overnight to allow the bread to absorb the custard fully.
04 - Preheat your oven to 375°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven preheats—about 15 to 20 minutes. This promotes even cooking.
05 - Place the foil-covered casserole in the preheated oven. Bake for 30 minutes. The foil traps steam, helping the custard set without over-browning the top.
06 - Remove the foil carefully. Return the casserole to the oven and bake for an additional 15 minutes, until the top is golden brown, the edges are puffed, and the center is completely set when gently shaken.
07 - While the casserole finishes baking, make the sauce. Set a heatproof bowl over a saucepan of simmering water—the bowl should not touch the water. Whisk egg yolks and lemon juice together continuously until the mixture thickens enough to coat the back of a spoon, about 2 minutes. Slowly drizzle in the hot melted butter while whisking constantly. Continue until all butter is incorporated and the sauce is smooth and velvety. Stir in cayenne pepper and salt to taste. Remove from heat and keep warm.
08 - Let the baked casserole rest for 10 minutes before slicing—this allows it to set for cleaner portions. Cut into squares and drizzle generously with warm Hollandaise sauce. Sprinkle with chopped chives and a light dusting of paprika before serving.
# Expert Tips:
01 -
- You can assemble everything the night before and wake up to breakfast practically serving itself
- The overnight soak transforms ordinary bread into something impossibly creamy and rich
02 -
- Let the casserole sit at room temperature while the oven preheats, or the center will take forever to set
- If your hollandaise starts to look grainy or curdle, whisk in a teaspoon of cold water immediately
03 -
- Use day old English muffins for better absorption without getting mushy
- Grate your own nutmeg into the hollandaise instead of paprika for something unexpected