Amazing 12-Serving Eggs Benedict Casserole

Oh, I remember the days. Guests arriving at 10 AM, my anxiety climbing higher than the stacks of pancakes I was trying to flip while simultaneously poaching about a dozen eggs. It was chaos! If you’ve ever dreamed of serving a truly show-stopping brunch without spending the entire morning tethered to a stovetop, I have your new secret weapon. I’m talking about the ultimate **Eggs Benedict casserole**.

This beauty is pure genius because it takes everything you love about that fancy, runny-yolked benedict—the savory bacon, the rich custard, the fluffy muffin base—and puts it all to bed the night before. That’s my kind of hosting philosophy! As I always say, food should bring joy, not cause stress. This make-ahead marvel lets me actually sit down and enjoy my own party with my friends and family. You can check out more about how I try to keep my kitchen happy and stress-free over on my About page, but right now, let’s get this casserole assembled!

Why This Eggs Benedict Casserole is Your New Favorite Overnight Brunch Bake

I honestly don’t know how I survived hosting holidays before I perfected this recipe. It’s the definition of a game-changer! This isn’t just a recipe; it’s a promise of a calmer morning. When you’re serving a crowd, you need reliable dishes, and this **overnight brunch bake** delivers every single time. It lets me actually pour coffee and relax before the doorbell rings.

Here’s why this casserole is going straight into your “do-not-lose” file:

• You can finally skip the agonizing standing over a simmering pot trying to poach eggs. Seriously—no stove time required until bake time!
• Total make-ahead convenience means you assemble it the night before and forget about it until the morning.
• It’s rich, decadent, and always impresses guests—perfect for holidays or just a special Sunday.
• The whole thing soaks overnight, guaranteeing every single bite of muffin is saturated with that gorgeous savory custard.

If you love simple, delicious things for brunch, make sure you check out more of my favorite breakfast and brunch ideas!

Essential Ingredients for the Perfect Eggs Benedict Casserole

Okay, let’s talk turkey—or, well, Canadian bacon! The beauty of this Eggs Benedict casserole is that the ingredient list is simple, and you probably have most of it sitting around already. We need the backbone structure provided by the bread, the salty meat, and the rich custard to bind it all together. Remember, this is a make-ahead breakfast, so we want reliable components!

For twelve servings, here is what you need to pull together:

• 12 slices English muffins, and this is important: you need to tear them into pieces, not slice them neatly.
• 1 pound Canadian bacon, which you should slice or cube up before layering.
• 12 large eggs—don’t skimp on the eggs here!
• 3 cups whole milk. I stick to whole milk for that necessary richness.
• 1 teaspoon Dijon mustard. Trust me, don’t skip the Dijon!
• 1 teaspoon salt, 1/2 teaspoon black pepper, and just a little pinch of 1/4 teaspoon nutmeg for that classic Benedict flavor.
• 1 cup shredded Swiss cheese, which stays optional, but adds a lovely pull.

And finally, the topping! You’ll need plenty of hollandaise sauce, whether you whip up a batch or decide to pull out a high-quality store-bought jar. We are keeping the main casserole totally stress-free, after all.

Ingredient Notes and Smart Substitutions

When I test recipes, I always find that small tweaks make a huge difference in the final texture, especially when you are soaking bread overnight. My biggest tip for you? If you can find them, grab sourdough English muffins. They have a slightly denser crumb that stands up better to the soaking process without getting totally mushy, creating a much better texture.

If you can’t find Canadian bacon at the store, thick-cut deli ham works in a pinch, but Canadian bacon has that specific mild flavor we are aiming for. As for the hollandaise decision, I am all about saving time here! If you need a quick fix for your overnight brunch bake, a good quality jarred sauce is perfectly acceptable. We are prioritizing the make-ahead nature here, so don’t spend extra time whisking an egg emulsion!

Step-by-Step Instructions for Your Make-Ahead Breakfast Eggs Benedict Casserole

Alright, let’s get building! This whole assembly process is surprisingly fast—I usually knock out the prep work in about 20 minutes—but the payoff is huge because it waits for *you*. Remember, this entire dish needs its beauty rest in the fridge overnight so the bread can really drink up all that savory flavor. This is essential for a good **Eggs Benedict casserole**!

Assembling the Overnight Eggs Benedict Casserole Layers

First things first: grab your 9×13 inch baking dish and give it a good light grease job. Now, we layer! Start by laying down about half of those torn English muffin pieces evenly across the bottom. Next, spread out all your sliced or cubed Canadian bacon right on top of those muffins. If you decided to add that lovely optional layer of Swiss cheese, sprinkle it over the bacon now. Finally, cover the whole thing with the rest of those muffin pieces you tore up. Just make sure everything looks pretty evenly distributed across the pan.

Creating and Setting the Custard Mixture

In a big bowl, this is where we mix up our magic binder. Whisk those 12 eggs really well, then slowly add in the milk, the Dijon mustard, salt, pepper, and that tiny bit of nutmeg. You want to whisk until it’s totally uniform—no streaks of yellow floating around! Once it’s smooth, slowly pour this egg mixture evenly over all those layers staring up at you in the pan. Now for the crucial part: use the back of a spatula or your clean hands to gently press down everywhere. You need to make sure every single piece of bread gets submerged in that liquid. It looks like too much liquid, but trust me; it absorbs!

Cover that dish up tightly with plastic wrap and move it into the fridge. Seriously, let it chill for at least four hours, but ideally, let it hang out overnight. When you pull it out in the morning before baking (which takes about 45 to 55 minutes), it will look totally set. When you’re ready to bake it at 350 degrees F (175 C), take off that plastic wrap.

Baking and Resting the Eggs Benedict Casserole

Once it’s baking, go enjoy a cup of coffee! You’ll know it’s done when the top is golden brown and the center isn’t jiggly anymore. I always use the knife test: stick a knife near the center, and if it comes out mostly clean, you nailed it. If it’s still wet batter, give it another five minutes.

But—and this is important for getting clean slices later—let the casserole rest for a solid 10 minutes after it comes out of the oven. This lets the structure firm up just enough. We want clean plates for our guests, right? After resting, slice it up and serve it warm with a huge dollop of hollandaise sauce on top. If you’re looking for other easy make-ahead options, check out my ideas for make-ahead breakfast burritos too!

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Tips for Success with Your Holiday Morning Recipe Eggs Benedict Casserole

I know the goal here is low effort, but I want you to get that perfect, satisfying texture! The overnight soak really is non-negotiable for this **Eggs Benedict casserole**. If you rush it, the bread stays a little tougher in the center, and we definitely don’t want that. We are aiming for custardy perfection!

Here are a few quick things I always do to guarantee success when hosting:

• Please try to use room temperature eggs and milk when you mix up the custard. They incorporate so much better with the mustard and spices, leading to a more even bake.
• Keep an eye on the top during the last 15 minutes of baking. If your oven runs a little hot, just loosely drape some aluminum foil over the dish. This stops the edges from getting too dark before the center is set.
• And don’t forget to check out my recipe for homemade eggnog if you need another festive drink idea for your guests!

Serving Suggestions for Your Eggs Benedict Casserole

So, the casserole is resting, and now comes the fun part: setting the table! Since this **Eggs Benedict casserole** is so rich and savory, you really don’t need a ton of heavy sides staring up next to it. Keep it simple so you can focus on your guests!

I almost always pair this with a big, bright bowl of fresh fruit salad. The sweetness and acidity of the melon, berries, and grapes just cut through that richness beautifully. If you want something green that requires zero fuss, a simple Caprese salad always looks stunning when placed next to the casserole dish. You can find my favorite easy recipe for that right here.

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But honestly, the star of the show is the topping. Make sure that hollandaise sauce is warm right before you serve—it makes all the difference!

Storage and Reheating Instructions for Leftover Eggs Benedict Casserole

You know I love leftovers because it means I get another easy breakfast! If you actually manage to have any of this glorious **Eggs Benedict casserole** left—which is doubtful, my family devours it—storage is super simple. Keep any leftovers covered tightly with plastic wrap or foil in the fridge for up to three days. It holds up wonderfully!

When you want to enjoy it again, you definitely need to protect that gorgeous top layer from getting too dry. Cover the dish loosely with foil and pop it back in the oven at 325 degrees F. You’ll need to reheat it until it’s thoroughly warm all the way through. If you’re planning way ahead around the holidays, this freezes beautifully! Just wrap that baked casserole tightly in a double layer of plastic wrap and then foil before tossing it in the freezer. For reheating from frozen, I suggest thawing it overnight in the fridge first, just like my tips for my savory leftover turkey casserole use.

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Frequently Asked Questions About the Eggs Benedict Casserole

I get so many questions about this dish because everyone wants to make sure their big brunch goes off without a hitch! It’s comforting to know you have a tested recipe. Here are some of the things I hear most often about making this **Eggs Benedict casserole** successfully.

Q1: Can I use regular bread instead of English muffins?

You absolutely *can* substitute regular sandwich bread, but you need to be careful. Regular white bread is often much softer than an English muffin. If you use it, I highly recommend toasting the bread lightly in the oven for about 10 minutes *before* you tear it up and layer it. This gives it just enough structure so it doesn’t dissolve completely into mush during the overnight soak. Keep the pieces torn, though!

Q2: How far ahead can I assemble this Eggs Benedict casserole?

The sweet spot for an **overnight brunch bake** is exactly that—overnight! I usually assemble it after dinner, cover it tight, and stick it in the fridge. It needs a minimum of four hours for the bread to fully hydrate and the flavors to meld. Honestly, if you go longer—say, 24 hours—it’s still incredible. Anything more than that, and I worry about the texture changing too much.

Q3: What if I don’t want to use Swiss cheese?

No problem at all! If Swiss isn’t your favorite, or maybe you’re entertaining someone who isn’t a fan, you can skip it entirely. The casserole is still amazing with just the bacon and custard. If you want that nice cheesy layer you sometimes see in a **make-ahead breakfast**, try using shredded Gruyère instead—it melts beautifully and has a slightly richer, nuttier flavor that pairs well with the mustard.

Q4: Can this be a make-ahead breakfast if I bake it right away?

This is where I have to be firm: No, you really shouldn’t. This recipe is engineered specifically around that long, cold soak time. If you try to bake this **Eggs Benedict casserole** immediately after pouring the mixture over the bread, the bread won’t absorb the custard properly. You’ll end up with soggy pockets next to dry spots. Please give it the overnight date! It’s worth the wait, trust me.

If you’re looking for something you *can* bake right away, you might love my simple sausage breakfast casserole recipe!

Estimated Nutritional Snapshot for This Eggs Benedict Casserole

I’m not a registered dietitian, so take this snapshot with a grain of salt—or maybe a pinch less hollandaise! For me, cooking is about love and flavor, not obsessing over macros, but I know some of you like to plan your meals, especially when dealing with complicated family schedules or maybe trying to stick to a specific keto meal plan delivery schedule initially. So, here are the numbers I calculated based on the core **Eggs Benedict casserole** recipe itself.

Based on the ingredients list for 8 servings, here’s what you can generally expect per slice (before we get too crazy with the topping):

• Calories: Approximately 350
• Protein: Around 22 grams
• Total Fat: About 20 grams
• Carbohydrates: Roughly 25 grams

Now, a really big, important disclaimer! This is just for the casserole base. The second you start drizzling on the hollandaise sauce—which can add a significant amount of fat and calories depending on whether you make it from scratch or buy a rich version—those numbers are going up! Also, if you decide to swap out Canadian bacon for something fattier, or use low-fat milk instead of whole milk, things will shift. This is just a helpful guide for planning your **holiday morning recipe**!

Share Your Experience Making This Overnight Brunch Bake

I truly hope this **Eggs Benedict casserole** takes the stress out of your next big brunch gathering! Hearing from you makes my day because it means my mission to bring simple, joyful food back to tables everywhere is working. Did you manage to finally sit down and enjoy your company instead of sweating over the stove? I hope so!

I would absolutely love it if you took a moment right now to leave a rating for this recipe—five stars if it saved your sanity! Tell me in the comments how it went. Did you add anything special? How did your guests react to waking up to a ready-to-bake masterpiece? Snap a picture and share it!

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If this recipe brought a little extra happiness to your morning, please poke around the site a bit more. I have tons of other tried-and-true dishes designed to save you kitchen time while keeping the flavor high. You never know what other easy joyful recipes you might discover!

Overnight Eggs Benedict Casserole

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A make-ahead brunch bake that delivers the flavor of classic Eggs Benedict without poaching eggs, perfect for serving guests.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 70 min (plus overnight chilling)
• Yield: 8 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 slices English muffins, torn into pieces
• 1 pound Canadian bacon, sliced or cubed
• 12 large eggs
• 3 cups whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup shredded Swiss cheese (optional, for layering)
• Hollandaise sauce, for topping (store-bought or homemade)

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Instructions

1. Lightly grease a 9×13 inch baking dish.
2. Arrange half of the torn English muffin pieces evenly in the bottom of the prepared dish.
3. Distribute the Canadian bacon over the muffin layer.
4. If using, sprinkle the Swiss cheese over the bacon.
5. Top with the remaining English muffin pieces.
6. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until well combined.
7. Slowly pour the egg mixture evenly over the muffin and bacon layers, pressing down gently to submerge the bread.
8. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
9. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap.
10. Bake for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown. A knife inserted near the center should come out mostly clean.
11. Let the casserole rest for 10 minutes before slicing.
12. Serve warm, topped generously with hollandaise sauce.

Notes

• For a richer flavor, consider using sourdough English muffins.
• This recipe is a great alternative to complicated meal planning when hosting houseguests.
• If you are short on time, using a high-quality store-bought hollandaise sauce saves significant prep time.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 4
• Sodium: 750
• Fat: 20
• Saturated Fat: 9
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 25
• Fiber: 1
• Protein: 22
• Cholesterol: 250