Overnight Eggs Benedict Casserole 

Eggs Benedict is a beloved brunch classic, but preparing it from scratch can be time consuming especially when entertaining a crowd. This Overnight Eggs Benedict Casserole captures all those iconic flavors in a simple, make‑ahead dish. It layers buttery English muffins, smoky ham, and a rich egg custard. Assembling it the night before allows the flavors to meld, and in the morning, you bake it to golden perfection and finish with a creamy hollandaise drizzle. Ideal for holidays, family gatherings, or a weekend brunch, it’s decadent, convenient, and sure to delight. 

Full Recipe:

Ingredients

• 1 (12 oz) package English muffins split in half and cut into 1‑inch cubes

• 1 lb Canadian bacon or smoked ham, cubed

• 2 cups shredded sharp white cheddar cheese, divided

• 2 cups half and half or heavy cream

• 8 large eggs

• 1 tsp salt

• 1 tsp freshly ground black pepper

• 1 tsp ground mustard

• ½ tsp granulated garlic

• ½ tsp onion powder

• ¼ tsp dried thyme

• 1⁄8 tsp ground nutmeg

• 2 Tbsp butter, cubed

• ½ tsp paprika

• 1 recipe Easy Blender Hollandaise Sauce OR a 1.25 oz packet Hollandaise sauce mix

• Chopped fresh chives or parsley for garnish 

Directions

1. Place the cubed English muffins on a baking sheet and leave them out overnight to dry, or toast under the broiler until lightly golden.

2. Grease a 12×8‑inch or 13×9‑inch deep baking dish with nonstick spray.

3. Layer half the English muffin cubes on the bottom, then half the ham, and half the cheese. Repeat layers, ending with cheese.

4. In a mixing bowl, whisk together the half and half (or heavy cream), eggs, salt, pepper, mustard powder, garlic, onion powder, thyme, and nutmeg until well combined.

5. Pour this egg mixture evenly over the layered ingredients. Press gently with the back of a spoon to help the muffins absorb the custard.

6. Cover with plastic wrap and refrigerate overnight.

7. The next morning, preheat the oven to 350°F (175°C). Remove casserole from the fridge about 15 minutes before baking.

8. Remove the plastic wrap, dot the top with butter, and sprinkle with paprika. Cover with foil.

9. Bake covered for 30 minutes, then uncover and bake an additional 15–20 minutes until golden brown and set.

10. Let the casserole rest for 5 minutes before serving. Drizzle with hollandaise sauce, garnish with chives or parsley, and enjoy!

Nutrients

• Calories: Approximately 276 kcal per serving (calculated from the recipe’s breakdown)

• Servings: Up to 12 portions