Overnight Eggs Benedict Casserole (All the Flavors, None of the Morning Stress)

Here is the problem with traditional Eggs Benedict. It is one of the most delicious things you can eat for brunch and also one of the most stressful things you can make for a group.

Poaching eggs to order, making hollandaise from scratch without scrambling it, toasting English muffins, keeping everything warm at the same time — it is a lot of moving parts for a meal that is supposed to feel relaxed and celebratory. For a party of two it is manageable. For eight people on Easter morning it is genuinely chaotic.

This Overnight Eggs Benedict Casserole solves every one of those problems. You get all the flavors that make Eggs Benedict so iconic — the richness of the egg custard, the savory Canadian bacon, the golden toasted English muffin pieces, and that poured-over hollandaise sauce that makes everything feel indulgent and special — in a format that you assemble the night before, refrigerate overnight, and slide into the oven the next morning. By the time everyone is dressed and at the table, breakfast is done.

The blender hollandaise takes about five minutes and produces a sauce that is genuinely as good as the stovetop version without any of the anxiety. This is the brunch recipe that gets requested every Easter, every Mother’s Day, and every holiday morning in between. Once you make it you will completely understand why. Let me show you how it all comes together.

Why You’ll Love This Recipe

• All the work happens the night before. You spend twenty minutes assembling this casserole the evening before your brunch and then you go to bed. The next morning you pull it from the refrigerator, let it sit while the oven preheats, and bake it. The hardest part of brunch is already done.
• It feeds a crowd effortlessly. One 9×13 baking dish serves eight people generously. No poaching eggs to order, no keeping things warm, no timing chaos. It comes out of the oven at once and everyone eats together. That is how brunch is supposed to work.
• The blender hollandaise is foolproof. Traditional stovetop hollandaise is genuinely fussy and can break without warning. The blender method produces a consistently silky, rich, perfectly emulsified sauce in about five minutes with essentially zero risk of failure.
• Those English muffin pieces are incredible. The overnight soak transforms English muffin cubes into something between a savory bread pudding and a strata — golden on top, custardy in the middle, with crispy edges where the egg custard has set and caramelized. It is genuinely one of the best textures in brunch food.
• It looks stunning on the table. A golden bubbling casserole with hollandaise being drizzled over the top and fresh chives scattered around is a centerpiece that makes people reach for their phones before they reach for their fork.
• Completely customizable. Swap Canadian bacon for regular bacon, ham, or smoked salmon. Add sauteed spinach or roasted asparagus for extra vegetables. Make it spicy with a pinch of cayenne in the custard. The base is endlessly flexible.

Ingredients

For the Casserole

• 6 English muffins, split and cut into 1-inch cubes — English muffins are specifically what makes this dish taste like Eggs Benedict rather than just a breakfast casserole. Their slightly chewy texture and those nooks and crannies absorb the egg custard overnight and create that perfect custardy interior with golden crispy edges when baked. Day-old or slightly stale English muffins work even better than fresh because they absorb the custard more readily without falling apart.
• 8 oz Canadian bacon, roughly chopped — Canadian bacon is the traditional Eggs Benedict protein and it is the right choice here. It has a cleaner, less fatty flavor than regular bacon that lets the egg custard and hollandaise be the stars. Regular bacon works as a substitute and is genuinely delicious — cook and crumble it before adding. Ham is another excellent option.
• 8 large eggs — the base of the custard that soaks the English muffins overnight and sets during baking.
• 2 cups whole milk — full-fat whole milk gives you the richest, most custardy result. Lower fat milks produce a less creamy texture. Half-and-half is an even richer option if you want to go there.
• 1/2 cup heavy cream — adds extra richness to the custard and contributes to that silky, custardy interior texture.
• 1 tsp Dijon mustard — whisked into the custard. A small amount adds a subtle sharpness that ties back to the hollandaise and makes the whole dish taste more layered and intentional.
• 1 tsp garlic powder — adds savory depth to the custard base.
• 1/2 tsp onion powder — works with the garlic powder to season the custard throughout.
• 1/2 tsp smoked paprika — adds a warm, slightly smoky note and gives the top of the casserole that beautiful reddish-gold color when it bakes.
• 1/2 tsp salt and 1/4 tsp black pepper — season the custard base.
• 1/4 tsp cayenne pepper — optional but recommended. A small amount adds a background warmth that plays beautifully against the richness of the hollandaise.
• 1 tbsp fresh chives, chopped — stirred into the casserole before baking and used as a garnish. Chives are the classic Eggs Benedict garnish and they add a fresh, mild onion note that lifts the richness of the dish.

For the Easy Blender Hollandaise

• 3 large egg yolks — room temperature. The yolks are the emulsifier that holds the hollandaise together. Room temperature yolks emulsify more easily than cold ones.
• 1 tbsp fresh lemon juice — adds the brightness and acidity that makes hollandaise taste like hollandaise. Fresh only — bottled lemon juice tastes flat.
• 1/4 tsp salt — seasons the sauce.
• Pinch of cayenne pepper — classic in hollandaise. Adds a gentle heat that balances the richness of the butter.
• 1/2 cup unsalted butter — melted and hot. The hot melted butter is what cooks the egg yolks in the blender method. It needs to be genuinely hot — almost bubbling — when you add it to create the emulsification and gently cook the yolks as it blends. Use good quality butter — it is the primary flavor in the sauce.
• 1 tbsp warm water — added to adjust consistency if needed.

Step-by-Step Instructions

Step 1: Assemble the Casserole

1. Grease a 9×13-inch baking dish generously with butter or cooking spray. Get into the corners and up the sides.
2. Spread the English muffin cubes in an even layer across the bottom of the prepared baking dish. You want a relatively uniform layer so the custard soaks every piece evenly.
3. Scatter the chopped Canadian bacon evenly over the English muffin layer. Tuck some pieces down between the muffin cubes so the bacon is distributed throughout the whole depth of the casserole rather than just sitting on top.

Step 2: Make the Egg Custard

4. Crack the eggs into a large bowl and whisk until completely smooth with no streaks of white remaining.
5. Add the whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne and whisk everything together until fully combined and smooth. Taste the custard — it should be well-seasoned and slightly rich. Adjust salt as needed.
6. Pour the custard mixture evenly over the English muffin and bacon layer in the baking dish. Press the muffin pieces gently down with the back of a spoon to make sure they are submerged in the custard and beginning to absorb it.
7. Scatter fresh chives over the top. Cover the baking dish tightly with plastic wrap and refrigerate overnight — at least 8 hours and up to 12. The English muffin cubes will absorb the custard completely and the whole thing will look like a unified soaked mass in the morning. That is exactly right.

Step 3: Bake the Casserole

8. Remove the casserole from the refrigerator 30 minutes before baking and let it come toward room temperature. A cold casserole going directly into a hot oven bakes unevenly — the edges overcook before the center is done.
9. Preheat your oven to 375°F (190°C).
10. Remove the plastic wrap and cover the baking dish loosely with aluminum foil.
11. Bake covered for 30 minutes, then remove the foil and bake for another 15 to 20 minutes uncovered until the top is golden and puffed, the edges are set and pulling away slightly from the sides, and the center is just set when you jiggle the pan gently. A toothpick or knife inserted in the center should come out clean with no wet custard.
12. Let the casserole rest for 5 minutes after removing from the oven before serving. It will settle slightly and become much easier to cut and serve cleanly.

Step 4: Make the Blender Hollandaise

13. Add the room temperature egg yolks, fresh lemon juice, salt, and cayenne to a blender and blend on high for about 30 seconds until the mixture is pale, frothy, and slightly thickened.
14. Melt the butter in a small saucepan over medium heat until completely melted and hot — it should be bubbling gently at the edges. The butter needs to be genuinely hot for the blender method to work properly.
15. With the blender running on high, very slowly pour the hot melted butter through the blender lid opening in a thin, steady stream. Do not rush this step — adding the butter too quickly breaks the emulsion. Pour slowly and steadily over about 60 seconds.
16. Once all the butter is incorporated, the hollandaise should be thick, smooth, and pourable. Add warm water a teaspoon at a time if it is thicker than you want. Taste and adjust lemon juice, salt, and cayenne.
17. Keep the hollandaise warm by leaving it in the blender with the lid on — the residual heat keeps it at the right temperature for up to 20 minutes. If it thickens too much before serving, blend in a splash of warm water.

Step 5: Serve

18. Cut the casserole into squares and use a wide spatula to transfer each portion to a plate or serve directly from the baking dish.
19. Drizzle hollandaise generously over each serving — be generous. This is not the place for restraint.
20. Garnish with fresh chives, extra smoked paprika if desired, and freshly cracked black pepper. Serve immediately while everything is hot.

Serving Suggestions

This casserole is a complete brunch centerpiece on its own but here are some ways to build a full spread around it:

• Serve with fresh fruit salad. A simple bowl of mixed fresh fruit — strawberries, blueberries, melon, and grapes — is the perfect light counterpoint to the richness of the casserole and hollandaise. The freshness and acidity of the fruit balances the whole brunch plate.
• Add roasted asparagus on the side. Asparagus and hollandaise is one of the great flavor pairings and roasted asparagus alongside this casserole turns the whole plate into a proper elevated brunch. Roast at 425°F for 12 minutes while the casserole rests.
• Serve with mimosas or fresh orange juice. This casserole was practically designed to be eaten with a mimosa in hand. The brightness of the orange juice cuts through the richness of the hollandaise perfectly and makes the whole brunch feel like a celebration.
• A simple green salad with lemon vinaigrette on the side adds freshness and makes the meal feel more complete without adding any additional morning cooking stress.
• Set out extra hollandaise in a small pitcher at the table so people can add more as they eat. People always want more hollandaise and having extra on the table makes you look incredibly thoughtful and well prepared.
• Serve at Easter or Mother’s Day brunch as the main event with a couple of simple sides. This casserole is impressive enough to be the centerpiece of any special occasion brunch table and easy enough that you can actually enjoy the occasion rather than spending it in the kitchen.

Storage Tips

• Refrigerator: Store leftover casserole covered in the baking dish or in an airtight container in the refrigerator for up to 3 days. Store leftover hollandaise separately in a small airtight container for up to 24 hours — it does not keep as well as the casserole and is best made fresh if possible.
• Reheating the Casserole: Reheat individual portions in the microwave for 60 to 90 seconds covered with a damp paper towel. To reheat the whole casserole, cover with foil and warm in a 325°F oven for 15 to 20 minutes until heated through. The texture holds up well through reheating.
• Reheating the Hollandaise: Hollandaise is tricky to reheat without breaking. The best method is to place the container in a bowl of warm — not boiling — water and stir gently until it reaches serving temperature. Do not microwave hollandaise — the direct heat breaks the emulsion immediately. If it does break, blend it briefly with a splash of warm water and a fresh egg yolk.
• Freezer: The baked casserole freezes reasonably well without the hollandaise. Let it cool completely, cover tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat covered in a 325°F oven for 25 to 30 minutes. Make the hollandaise fresh when serving. Do not freeze hollandaise.
• Make-Ahead Option: The whole point of this recipe is the make-ahead nature — assemble the night before and refrigerate as directed. For maximum convenience, you can also make the blender hollandaise up to 2 hours ahead and keep it warm in the blender as described. Everything is ready before your guests arrive.

The Brunch That Gets Talked About Long After the Table Is Cleared

Every holiday brunch needs a centerpiece — the dish that makes the whole morning feel like an occasion rather than just breakfast. This Overnight Eggs Benedict Casserole is that dish. Golden and puffed from the oven, drizzled with silky hollandaise, scattered with fresh chives — it looks like something from a restaurant brunch menu and takes twenty minutes of actual work the night before.

That is the part that never stops being satisfying. You did the work last night. This morning you just bake and pour. And when everyone sits down and the hollandaise goes over the top and the whole table smells like one of the best brunches they have ever had — that feeling is one of the best things about cooking for people you love.

Make it this Easter, this Mother’s Day, or any morning when the occasion calls for something special. Drop a comment below and let me know how it went. And if you make it, tag me on Pinterest or Instagram. Happy brunch.

— Kip

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Overnight Eggs Benedict Casserole (All the Flavors, None of the Morning Stress)

Author: recipesbykip Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch Recipe Keys: Dairy Freezer Meals High Protein Kids Quick Meals

Difficulty: Beginner Prep Time 20 mins Cook Time 55 mins Total Time 1 hr 15 mins

Estimated Cost: $ 18

Best Season: Spring

Dietary:

D dairy N Non Vegetarian N Nut Free

Description

English muffin cubes and Canadian bacon layered in a baking dish, soaked overnight in a rich egg custard, baked until golden and puffed, and finished with a silky easy blender hollandaise sauce. All the flavors of classic Eggs Benedict with none of the morning stress — assembled the night before and ready to serve in under an hour the next morning.

Ingredients

Scale

1/2x 1x 2x 3x

For the Casserole:

• 6 English muffins, split and cut into 1-inch cubes
• 8 oz Canadian bacon, roughly chopped
• 8 large eggs
• 2 cups whole milk
• ¹⁄₂ cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• ¹⁄₂ tsp onion powder
• ¹⁄₂ tsp smoked paprika
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper
• ¹⁄₄ tsp cayenne pepper (optional)
• 1 tbsp fresh chives, chopped

For the Blender Hollandaise:

• 3 large egg yolks, room temperature
• 1 tbsp fresh lemon juice
• ¹⁄₄ tsp salt
• Pinch of cayenne pepper
• ¹⁄₂ cup unsalted butter, melted and hot
• 1 tbsp warm water (to adjust consistency)

Instructions

1. Grease a 9x13-inch baking dish. Spread English muffin cubes in an even layer. Scatter Canadian bacon evenly over the top, tucking pieces between the muffin cubes.
2. Whisk eggs, milk, cream, Dijon, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne together until smooth.
3. Pour custard evenly over the English muffin and bacon layer. Press muffin pieces gently to submerge. Scatter chives over top. Cover tightly and refrigerate overnight.
4. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 375°F.
5. Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 to 20 minutes until golden, puffed, and center is set. Rest 5 minutes.
6. For hollandaise, blend egg yolks, lemon juice, salt, and cayenne 30 seconds until frothy. With blender running, slowly pour hot melted butter in a thin stream over 60 seconds until thick and smooth. Adjust consistency with warm water.
7. Cut casserole into squares. Drizzle generously with hollandaise. Garnish with fresh chives and black pepper. Serve immediately.

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