Last Mother's Day, Max wanted "fancy eggs benedict casserole like in restaurants" but making individual eggs benedict casserole for eight people sounded like a nightmare. I remembered my culinary school friend mentioning this casserole version during finals week - she said it saved her sanity when her in-laws visited. After burning my first batch of hollandaise and nearly giving up, I figured out how to turn this eggs benedict casserole into something that actually works for busy families.This overnight eggs benedict casserole takes all the fussy parts of the original and makes them manageable.
Why You'll Love This Eggs Benedict Casserole
This recipe saves my sanity on weekend mornings. Instead of juggling six different things on the stove while Max asks "when will it be ready" every two minutes, I prep everything the night before. He helps tear the English muffins and layer the ham, which keeps him busy and makes him feel important.
The whole thing feeds our family plus whoever shows up unannounced (which happens more than I'd like). No more making one serving at a time while people wait around getting cranky. Everyone eats together, which is how breakfast should work.
Jump to:
- Why You'll Love This Eggs Benedict Casserole
- Ingredients for Eggs Benedict Casserole
- How To Make Eggs Benedict Casserole Step By Step
- Smart Swaps for Eggs Benedict Casserole
- Tasty Twists on Eggs Benedict Casserole
- Equipment For Eggs Benedict Casserole
- Storing Your Eggs Benedict Casserole
- What to Serve with Eggs Benedict Casserole
- Top Tip
- The Dish My Grandmother Taught Me to Love
- FAQ
- Brunch Made Easy!
- Related
- Pairing
- Eggs Benedict Casserole
Ingredients for Eggs Benedict Casserole
The Base:
- English muffins
- Canadian bacon
- Large eggs
- Heavy cream
- Butter
- Salt and pepper
The Hollandaise Mix:
- Mayonnaise
- Lemon juice
- Dijon mustard
- Cayenne pepper
Optional Extras:
- Shredded cheese
- Chives
- Paprika for color
Basic Tools:
- 9x13 baking dish
- Large mixing bowl
- Whisk
- Sharp knife
See recipe card for quantities.
How To Make Eggs Benedict Casserole Step By Step
Night Before:
- Butter your baking dish
- Tear English muffins into chunks and spread in bottom
- Layer Canadian bacon over muffins
- Whisk eggs benedict casserole , cream, salt and pepper
- Pour eggs benedict casserole mixture over everything
- Cover and refrigerate overnight
Morning Of:
- Take casserole out while oven preheats to 375°F
- Mix mayo, lemon juice, mustard, and cayenne for sauce
- Spread sauce over top of casserole
- Bake 35-40 minutes until center is set
- Let rest 5 minutes before serving
The Key Steps:
- Don't skip the overnight rest - the muffins need time to soak up the eggs benedict casserole mixture
- Test doneness by shaking the pan gently - center should barely jiggle
- The sauce will puff and turn golden when done
Smart Swaps for Eggs Benedict Casserole
Bread Options:
- English muffins → Croissants
- Regular → Gluten-free English muffins
- Plain → Everything bagels
Meat Changes:
- Canadian bacon → Regular ham
- Traditional → Turkey bacon
- Meat → Spinach and mushrooms (vegetarian)
Dairy Swaps:
- Heavy cream → Half and half
- Regular → Plant-based cream
- Butter → Olive oil for greasing
Sauce Alternatives:
- Mayo base → Greek yogurt base
- Lemon juice → White wine vinegar
- Regular → Dairy-free mayo
Tasty Twists on Eggs Benedict Casserole
Breakfast Club:
- Add crispy bacon pieces
- Layer sliced tomatoes
- Top with lettuce after baking
- Tastes like a BLT met eggs benedict casserole
Veggie Garden:
- Sautéed mushrooms and onions
- Fresh spinach leaves
- Diced bell peppers
- Cherry tomatoes
Fancy Weekend:
- Smoked salmon instead of ham
- Capers mixed in
- Fresh dill on top
- Cream cheese in the sauce
Southern Style:
- Buttermilk biscuits instead of muffins
- Country ham
- Sharp cheddar cheese
- Hot sauce mixed in sauce
Equipment For Eggs Benedict Casserole
- 9x13 inch baking dish
- Large mixing bowl
- Whisk or fork
- Sharp knife
- Measuring cups
Storing Your Eggs Benedict Casserole
Fridge Storage (3 days):
- Cool completely before covering
- Store in the same baking dish
- Cover tightly with foil
- Reheat individual portions in microwave
Make-Ahead Tips:
- Assemble up to 2 days ahead
- Keep covered in fridge until baking
- Add 10 extra minutes to bake time if cold
- Don't add hollandaise sauce until baking day
Freezing (not recommended):
- eggs benedict casserole get weird and rubbery
- Cream separates when thawed
- Better to make fresh
Reheating:
- Microwave individual servings for 1-2 minutes
- Cover with damp paper towel to prevent drying
- Oven works but takes forever
What to Serve with Eggs Benedict Casserole
This casserole is rich and filling, so you want sides that cut through all that cream and cheese without making the meal too heavy. Fresh fruit works perfectly the acidity from berries or citrus balances the richness and makes each bite of casserole taste better. A simple green salad with lemon vinaigrette does the same job. Max always requests sliced strawberries because he figured out they "reset" his taste buds between bites of the creamy casserole.
For heartier appetites, crispy breakfast potatoes or hash browns add texture contrast without competing flavors. Keep drinks simple too fresh orange juice, coffee, or sparkling water with lemon. Avoid anything too creamy or cheesy since the casserole already covers that territory. The goal is balance, not a competition to see how much richness one table can handle.
Top Tip
- Max and I stumbled onto our favorite twist completely by accident last Christmas morning. I was rushing to get the casserole in the oven before relatives arrived, and Max was "helping" by dumping ingredients wherever he felt like it. He accidentally added a handful of everything bagel seasoning to the eggs benedict casserole mixture instead of just sprinkling it on top.
- I almost started over, but we were out of time. Turns out, mixing that seasoning right into the eggs benedict casserole gives every bite little pops of garlic, onion, and sesame flavor. It's like the whole casserole got an upgrade without any extra work.
- Our other discovery happened when I ran out of Canadian bacon and used leftover Christmas ham instead. The smokier, saltier flavor was even better than the original. Now I buy a small ham just to have leftovers for this casserole. Max calls it "fancy ham eggs benedict casserole " and requests it whenever his friends sleep over, which makes me look like a much better cook than I actually am.
The Dish My Grandmother Taught Me to Love
My grandmother made eggs benedict casserole benedict casserole every Sunday after church, back when I thought hollandaise sauce was just "yellow stuff" and complained about everything that wasn't cereal. She'd stand at her old electric stove, patient as anything, while I whined about wanting pancakes instead. "Just try one bite," she'd say, sliding a small square onto my plate next to the fruit salad I actually wanted.
It took years before I understood what she was really teaching me. The casserole was never about the eggs benedict casserole or the sauce it was about gathering everyone around her scratched-up dining table, making sure nobody left hungry, and creating something special out of ordinary ingredients. When I finally asked for the recipe in college, she laughed and said she'd been waiting for me to stop being stubborn about it. Now when I make it for Max and watch him pick around the "grown-up" parts just like I used to, I hear her voice reminding me that patience and a good meal can change someone's mind about almost anything.
FAQ
What is an interesting fact about Eggs Benedict?
eggs benedict casserole was supposedly created in the 1860s at Delmonico's restaurant in New York. A regular customer named Mrs. LeGrand Benedict complained about the boring lunch menu, so the chef created this dish just for her. Whether that story is true or not, the dish became a brunch staple that most people are too intimidated to make at home.
How long to bake Eggs Benedict casserole?
Bake at 375°F for 35-40 minutes until the center is just set. The casserole is done when you can gently shake the pan and the middle barely jiggles. If it's still liquidy in the center, give it another 5-10 minutes. Don't worry about slight overbaking - it's more forgiving than you think.
Can eggs benedict casserole be made ahead of time?
The casserole version is perfect for making ahead. Assemble everything the night before and refrigerate overnight this actually makes it better because the English muffins absorb the eggs benedict casserole mixture. Add the hollandaise sauce just before baking. You can prep up to two days ahead if needed.
What is the secret of eggs benedict casserole ?
The secret is good hollandaise sauce, but this casserole version uses a mayo-based sauce that won't break on you. The real trick is letting the English muffins soak overnight in the eggs benedict casserole mixture so they get creamy instead of staying dry and crusty like bread pudding gone wrong.
Brunch Made Easy!
Now you have everything you need to make perfect eggs benedict casserole from the overnight prep to our accidental everything bagel discovery. This recipe proves that fancy brunch doesn't have to mean standing over the stove all morning while everyone else relaxes.
Want more weekend breakfast ideas? Try our The Best Creamy Tomato Pasta Recipe that Max can help flip without disaster. Need something sweet? Our Delicious Vanilla Cake Recipe disappears in minutes. For lighter mornings, our Easy Pepperoni Pizza Quesadillas Recipe Parfait takes five minutes to assemble and looks like you tried way harder than you did.
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Eggs Benedict Casserole
Ingredients
Equipment
Method
- Grease dish, layer torn English muffins and Canadian bacon.
- Whisk eggs, cream, salt, and pepper; pour evenly over the base.
- Cover and chill overnight so muffins soak up the egg mixture.
- Mix hollandaise sauce, spread on top, and bake at 375°F for 35-40 mins.
- Let sit 5 minutes, then slice and serve while warm.
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