This Overnight Eggs Benedict Casserole with Hollandaise brings the comfort of a weekend brunch to one easy baking dish. I love how it turns familiar Eggs Benedict flavors into a warm, shareable breakfast without requiring anyone to poach a dozen eggs first. Since you assemble it ahead, the morning feels calmer, too.

To make it, layer toasted English muffin cubes with chopped Canadian bacon and green onions, then pour over a gently seasoned mixture of eggs and milk. After a long chill, the muffins soak up the custard and bake into a tender, savory casserole. A spoonful of buttery hollandaise, plus fresh chives, gives each serving the rich, tangy finish that makes classic Eggs Benedict so special.

The steps are simple: toast and cube the muffins, layer them in a baking dish, add the egg mixture, and refrigerate for at least four hours or overnight. Then bake the casserole at 350°F, covered at first and uncovered near the end. While it rests, prepare the optional blender hollandaise or warm a packaged sauce. The hands-on prep takes about 20 minutes, though the chilling time means you’ll want to plan ahead.

This Overnight Eggs Benedict Casserole with Hollandaise is a lovely choice for a holiday breakfast, a family brunch, or a potluck where you want to serve something hearty without cooking individual plates. Pair it with fruit or a crisp salad, and breakfast is ready for a crowd.

Save

Why You’ll Love This Overnight Eggs Benedict Casserole with Hollandaise

• Make-ahead friendly: Assemble the casserole the night before, then bake it in the morning.
• Classic brunch flavor: Canadian bacon, English muffins, eggs, and hollandaise deliver the familiar taste of Eggs Benedict.
• Easy to serve: Cut the baked casserole into squares instead of preparing separate portions.
• Simple ingredients: Most of the items are easy to find at a regular grocery store.
• Flexible finish: Choose homemade or packaged hollandaise, and add poached eggs if you want an extra-special brunch.

Canadian Bacon Tips

Choose Canadian bacon that looks moist and fresh, with a mild smoky flavor. For easy, even layering, chop it into small pieces about the size of a pea or a bean. The recipe calls for about 6 ounces, or roughly 1 1/2 cups chopped. If the package feels especially wet, pat the bacon dry before adding it to the dish. That small step helps keep extra moisture from collecting among the muffin cubes.

Options for Substitutions

• Canadian bacon: Use diced ham in a similar amount. Since ham can be saltier, taste the egg mixture before adding extra salt.
• English muffins: Swap in sturdy, day-old sourdough or country bread, cut into cubes. Toast it first so it holds its shape.
• Green onions: Replace them with finely chopped yellow onion or a small amount of shallot.
• Milk: Use 2% or whole milk. For a dairy-free version, unsweetened plain soy milk is a practical alternative, though the flavor and texture may change.
• Dry mustard: If needed, use a small spoonful of Dijon mustard in the egg mixture. It will add a little moisture and a different tang.
• Chives: Finish with chopped parsley or thinly sliced green onion if chives are not available.

Watch Out for These Mistakes

Avoid skipping the muffin-toasting step. Untoasted muffins can absorb too much custard and turn soft or soggy. Toast both sides under the broiler, but watch closely because they can brown quickly. Let them cool before cutting them into cubes.

Next, pour the egg mixture slowly and evenly over the layers. If you pour it all in one spot, some muffin pieces may stay dry while others get soaked. Also, give the casserole at least four hours in the refrigerator so the bread has time to absorb the custard.

Don’t rush the bake or rely only on the surface color. The middle needs time to set. Bake covered for 30 minutes, then uncover for 20 to 25 minutes. Check the center with a knife; it should come out clean. If the top browns before the middle is done, loosely cover the dish again.

Finally, take care with the hollandaise. Add the melted butter in a slow, steady stream while blending. Adding it too quickly can prevent the sauce from becoming thick and smooth. Season it after blending, and keep it separate from any portions you plan to freeze.

Save

What to Serve With Overnight Eggs Benedict Casserole with Hollandaise?

Serve this rich, savory casserole with fresh fruit, such as melon, berries, or orange slices, to add a bright contrast. Roasted breakfast potatoes or a simple green salad also make good sides, while sliced tomatoes bring a fresh, juicy bite. For a larger brunch, add a bowl of mixed berries and a plate of crisp bacon or breakfast sausage.

Storage Instructions

Store: Let leftovers cool, then cover them or transfer them to an airtight container. Refrigerate for up to 3 days. For best texture, store hollandaise separately and add it just before serving.

Freeze: Bake the casserole first and let it cool completely. Cut it into individual portions and freeze them without the hollandaise for up to 2 months. Wrap portions well or place them in a freezer-safe container. The sauce is best made fresh because it can turn grainy after freezing and thawing.

Reheat: For the microwave, place a portion on a microwave-safe plate and cover it loosely. Heat in short intervals until steaming hot throughout. For the stovetop, warm a portion in a covered skillet over low heat with a small splash of water or milk. Turn it carefully as it warms, and avoid high heat, which can dry out the bread and eggs. Add warmed hollandaise after reheating.

Recipe Info

• Preparation Time: 20 minutes, plus at least 4 hours chilling
• Cooking Time: 1 hour 10 minutes, including the 10-minute rest
• Total Time: About 5 hours 30 minutes with the minimum chilling time
• Level of Difficulty: Easy
• Servings: 8
• Calories: 298 kcal per serving, as provided

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Per serving, estimates are about 270-330 calories, 13-18 grams of protein, 12-20 grams of fat, and 25-35 grams of carbohydrates. The exact amounts will vary depending on the English muffins, milk, and hollandaise you use. Packaged sauces and larger portions may raise the calories, fat, or sodium.

Ingredients

For the casserole:

• 8 English muffins
• About 6 oz Canadian bacon, chopped (roughly 1 1/2 cups)
• 2 green onions, thinly sliced
• 1/4 teaspoon cornmeal (optional)
• 1 cup hollandaise sauce, homemade or packaged

For the egg mixture:

• 8 large eggs
• 1 3/4 cups milk
• 1/2 teaspoon onion powder
• 3/4 teaspoon dry mustard
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the garnish:

• 2 tablespoons fresh chopped chives

For the blender hollandaise (optional):

• 3 egg yolks, at room temperature
• 1 tablespoon lemon juice or vinegar
• 1/2 teaspoon dry mustard
• 1 stick unsalted butter, melted

Save

Step-by-Step Instructions

Step 1: Toast and Cube the English Muffins

Split the English muffins and toast both sides under the broiler. Keep an eye on them because broilers can brown bread very quickly. Let the muffins cool, then cut them into roughly 1/2-inch cubes.

Step 2: Layer the Casserole

Grease a 9-by-13-inch baking dish. Spread the muffin cubes evenly across the bottom, then scatter the chopped Canadian bacon and sliced green onions over the top.

Step 3: Add the Egg Mixture

In a bowl, whisk the eggs, milk, onion powder, dry mustard, paprika, salt, and black pepper until well combined. Pour the mixture slowly and evenly over the muffins and bacon. If using cornmeal, sprinkle it over the top.

Step 4: Chill Until Ready to Bake

Cover the baking dish with foil and refrigerate it for at least 4 hours, or overnight. Before baking, set the dish on the counter while the oven heats to 350°F. This gives the chilled casserole a little time to lose its refrigerator chill.

Step 5: Bake Until the Center Sets

Bake the casserole, covered, for 30 minutes. Remove the foil and bake for another 20 to 25 minutes, until a knife inserted in the center comes out clean. Let the casserole rest for 10 minutes before cutting it into squares.

Step 6: Make the Hollandaise and Serve

For blender hollandaise, blend the egg yolks, lemon juice or vinegar, and dry mustard on low. Slowly drizzle in the melted butter while blending until the sauce thickens. Stop blending, then season with salt and white pepper. Serve the casserole topped with hollandaise and chives, with a little extra paprika if you like. For an optional Eggs Benedict-style finish, add a poached egg to each serving before spooning on the sauce. Cook each egg for about 4 minutes for a medium yolk.

Conclusion

This Overnight Eggs Benedict Casserole with Hollandaise combines toasted English muffins, Canadian bacon, and seasoned eggs in a make-ahead dish that’s easy to share. Give it time to chill, bake it until the center sets, and add the hollandaise just before serving for a classic brunch finish. Try it for your next family breakfast, then share how it turned out or explore another make-ahead brunch recipe for your table.