Overnight Eggs Benedict Casserole
This Eggs Benedict Casserole transforms the classic brunch favorite into a stress-free, crowd-pleasing bake. English muffins and Canadian bacon are soaked in a savory egg custard, baked until golden, and topped with rich Hollandaise sauce for an elegant yet effortless brunch centerpiece.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Aluminum foil
Ingredients
- 6 whole English muffins, split and cubed
- 12 oz Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk (or half-and-half)
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika (plus extra for garnish)
- 1 cup Hollandaise sauce
- 2 tbsp fresh chives, chopped
- salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Layer half the English muffin cubes in the dish, followed by half the Canadian bacon. Repeat layers.
- Whisk eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Pour egg mixture evenly over the muffin layers. Press gently to ensure bread absorbs custard. Refrigerate at least 2 hours or overnight.
- Cover with foil and bake 30 minutes. Remove foil, sprinkle lightly with paprika, and bake 15–20 minutes more until center is set and top is golden.
- Rest 5 minutes. Drizzle with warm Hollandaise sauce and garnish with fresh chives before serving.
Notes
For best results, assemble and refrigerate overnight to allow the bread to fully absorb the custard. Add Hollandaise just before serving to prevent separation.