Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe

Oh, I absolutely love sharing this Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe with you – it’s like breakfast magic made easy. Imagine waking up to a rich, comforting casserole that tastes just like classic Eggs Benedict but without the hassle of poaching eggs and juggling hollandaise sauce in the morning. This dish works wonders when you’re feeding a crowd or wanting a special weekend brunch without that stressed-out vibe.

What makes this Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe truly stand out for me is how it captures that creamy, savory goodness while letting you prep ahead and relax. Plus, the homemade hollandaise sauce stirred up fresh while the casserole bakes is a game changer—creamy, tangy, and definitely worth the tiny bit of extra effort. Trust me, you’ll love waking up to this breakfast gem!

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Ingredients & Why They Work

Every ingredient in this casserole plays its part to build that familiar Eggs Benedict taste and texture we all adore. From the hearty English muffins soaking up egg custard to the smoky Canadian bacon adding savory depth, here’s why these ingredients shine together and some tips when you shop.

• English muffins: Their nooks and crannies soak up the egg custard beautifully without turning soggy if cubed properly.
• Canadian bacon or ham: I recommend thick-cut for that meaty bite; if uncooked, just pan-fry beforehand for best flavor.
• Large eggs: Whole eggs create the custard base, binding everything while giving richness and structure.
• Milk (preferably whole): Adds creaminess to the custard; whole milk gives the best silky texture, but 2% can work too.
• Salt and black pepper: Keeps flavor balanced—don’t skip seasoning the egg mixture!
• Chives: Fresh herbs for garnish brighten each bite with a subtle oniony note.
• Unsalted butter: Essential for the hollandaise—melting it gently ensures a smooth sauce.
• Egg yolks: The yolks create the rich, emulsified base for the hollandaise, giving it that luscious texture.
• Fresh lemon juice: Adds acidity to balance the richness of the butter in the sauce.
• Hot sauce or cayenne: Just a splash adds a gentle kick to the hollandaise, enhancing depth without overpowering.

Tweak to Your Taste

I always encourage you to make this Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe your own—it’s so flexible. I sometimes swap out the Canadian bacon for smoked salmon or add a handful of fresh spinach for a veggie boost, which totally changes the vibe but keeps the soul of the dish.

• Variation: I’ve made it with turkey bacon for a leaner option; it works great if you crisp it up well before layering it in the casserole.
• Dairy-Free Hollandaise: Use vegan butter and a splash of olive oil for a dairy-free version; the consistency shifts slightly but remains delicious.
• Herb Boost: Fresh dill or tarragon in your hollandaise sauce can add a nice twist if you want to surprise your guests.
• Spice it Up: Adding smoked paprika or finely diced jalapeños in the casserole layers amps up the flavor beautifully.

Step-by-Step: How I Make Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe

Step 1: Prepare Your Base with Cubed English Muffins and Canadian Bacon

Start by spraying your 9×13 inch baking dish with non-stick spray to prevent sticking. Split the English muffins in half, then cut each half into roughly ½ inch cubes. I like to toast mine lightly before cubing for extra texture, but it’s optional. Layer those cubes into the bottom of your dish. Next, cube the Canadian bacon and sprinkle half of it over the bread cubes. I like to gently toss the bread and bacon with my hands to mix everything evenly—that way every bite gets a bit of smoky meat love.

Step 2: Whisk the Egg Custard and Pour

In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and blended. This custard is what binds your casserole to that creamy consistency you want. Pour it right over the bread and bacon, then top with the remaining bacon cubes, pressing them down gently so they sink into the liquid. Cover tightly with foil or plastic wrap, and pop it in the fridge overnight or up to 24 hours—that soak time is what makes this casserole spectacularly tender and flavorful.

Step 3: Bake the Casserole

About an hour and a half before you want to serve, take the casserole out of the fridge and let it come to room temperature for about 30 minutes—this helps it bake evenly. Preheat your oven to 350°F (175°C). Remove the cover and bake the casserole for 50 to 60 minutes, placing a loose piece of foil on top for the last 20 minutes to prevent over-browning. You’ll know it’s done when the eggs are set and the top is lightly golden. Keep covered until serving to maintain that warm, soft texture.

Step 4: Whip Up the Fresh Hollandaise Sauce

While the casserole bakes, melt the butter gently and keep it warm—this is crucial for the sauce. In a blender, combine the egg yolks, lemon juice, salt, and optional hot sauce or cayenne for a subtle kick. Blend on high for a few seconds until mixed, then carefully remove the lid. Turn the blender to low and stream in the warm melted butter slowly. You’ll see the sauce thicken into that dreamy, silky hollandaise you crave. Give it a quick taste and adjust seasoning if needed, then serve immediately over your casserole slices.

How to Serve Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe

Garnishes

I love to finish this dish with a sprinkle of finely chopped fresh chives because they add a bright, fresh bite that contrasts the richness beautifully. Sometimes I also add a tiny pinch of smoked paprika atop the hollandaise for subtle warmth and color—it always gets compliments!

Side Dishes

This casserole pairs wonderfully with simple side dishes like roasted asparagus, fresh mixed greens with a light vinaigrette, or crispy breakfast potatoes. For a special touch, I like serving it alongside fresh fruit or a citrusy arugula salad to cut through the richness and keep things lively on the plate.

Creative Ways to Present

If you’re serving this for a crowd or a holiday brunch, try baking it in multiple smaller ramekins or mini cast iron skillets for individual portions—it’s super cute and makes serving effortless. Drizzling the hollandaise with a swirl of sriracha or a scatter of microgreens also adds impressive flair!

Make Ahead and Storage

Storing Leftovers

After serving, I tightly cover any leftovers with foil or transfer them to an airtight container and refrigerate. They keep well for up to 3 days without losing much of their texture or flavor. Just make sure to cool it fully before storing.

Freezing

I’ve frozen leftovers successfully by cutting servings into portions, wrapping tightly in plastic wrap and foil, then placing them in freezer bags. When thawed slowly overnight in the fridge, they reheat nicely, though the texture is best fresh or refrigerated rather than frozen if you can help it.

Reheating

For leftovers, I reheat gently in a 325°F oven covered with foil for about 15-20 minutes until warmed through. This method protects the casserole from drying out and keeps the eggs tender. Reheat hollandaise sauce separately on very low heat or in a thermos with warm water to avoid curdling.

FAQs

Final Thoughts

This Overnight Eggs Benedict Casserole with Hollandaise Sauce Recipe has become one of my absolute favorites to serve when I want impressive flavor with minimal stress. It’s proof that you can have a cozy, restaurant-quality brunch without spending hours running around the kitchen. I hope you give it a try soon and enjoy waking up to this comforting, flavorful dish as much as I do. Trust me, once you’ve made it, it’ll become your go-to recipe for special mornings and gatherings alike!

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