Breakfast & Brunch

Overnight Eggs Benedict Casserole

Chef Olivia

December 24, 2025
6 min read

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why make this recipe

This casserole gives you Eggs Benedict flavors with less work. You make it the night before and bake in the morning. It feeds a crowd and works well for brunch, holidays, or a simple weekend meal. If you like easy oven meals, try this chicken hashbrown casserole for another simple dish.

introduction

Overnight Eggs Benedict Casserole mixes toasted English muffins, ham, eggs, cheese, and a rich custard. You chill it overnight so the muffins soak up the egg mix. In the morning you bake it and top with warm Hollandaise sauce. It tastes like Eggs Benedict but is easier to make for groups.

how to make Overnight Eggs Benedict Casserole

Follow simple steps: toast the muffins, layer ham and cheese, pour the egg mixture over, chill overnight, then bake. Make Hollandaise while it bakes or warm store-bought sauce. Serve warm with sauce on top.

Ingredients :

English Muffins: (12, split and toasted) These form the base of our casserole, providing a sturdy and slightly chewy texture to soak up all the delicious flavors. Toasting them beforehand prevents sogginess.
Cooked Ham: (1 pound, diced) Adds a savory and classic Eggs Benedict flavor. You can use leftover ham, deli ham, or even Canadian bacon or prosciutto for variations.
Eggs: (12 large) The star of the show! They create the rich and custardy filling of the casserole. Use fresh, large eggs for the best results.
Milk: (1 cup) Adds moisture and creaminess to the egg mixture, helping to create a soft and tender casserole. Whole milk will provide the richest flavor, but 2% or even skim milk can be used.
Heavy Cream: (1/2 cup) Enhances the richness and luxurious texture of the casserole. You can substitute with half-and-half for a slightly lighter version, but heavy cream truly elevates the dish.
Shredded Cheddar Cheese: (1 cup) Provides a sharp and savory cheesy element that complements the ham and eggs beautifully. You can use other cheeses like Gruyere, Monterey Jack, or a blend for different flavor profiles.
Shredded Parmesan Cheese: (1/2 cup) Adds a nutty and salty depth of flavor to the casserole. Freshly grated Parmesan is recommended for the best taste.
Green Onions: (1/4 cup, chopped) Provide a fresh, mild onion flavor and a pop of color to the casserole. Chives can also be used as a substitute.
Dried Mustard: (1 teaspoon) Adds a subtle tang and depth of flavor to the egg mixture, enhancing the overall taste of the casserole.
Salt: (1 teaspoon) Enhances the flavors of all the ingredients and seasons the casserole perfectly. Adjust to taste.
Black Pepper: (1/2 teaspoon) Adds a touch of spice and complexity to the flavor profile. Freshly ground black pepper is recommended.
Paprika: (1/2 teaspoon, optional) Adds a mild smoky flavor and a beautiful color to the casserole. Smoked paprika can be used for a more intense smoky flavor.
Hollandaise Sauce: (Homemade or store-bought, about 2 cups) The essential element of Eggs Benedict! A rich, buttery, and tangy sauce that elevates the casserole to gourmet levels. You can make your own or use a high-quality store-bought version for convenience.
Fresh Parsley: (For garnish, optional) Adds a fresh, herbaceous touch and visual appeal to the finished casserole.

Directions :

Preheat oven to 350°F (175°C). Split the English muffins in half. Place them cut-side up on a baking sheet.
Toast the muffins in the oven for 5–7 minutes, until lightly golden and crisp at the edges. This keeps them from getting soggy.
Lightly grease a 9×13 inch baking dish. Arrange the toasted muffin halves in a single layer, cut-side up.
Sprinkle the diced ham evenly over the muffins. Add shredded cheddar over the ham, then sprinkle the Parmesan on top.
In a large bowl, crack the 12 eggs. Add milk, heavy cream, chopped green onions, dried mustard, salt, black pepper, and paprika if using. Whisk until smooth and slightly frothy.
Pour the egg mixture evenly over the layered muffins, ham, and cheese. Press the muffin halves down gently so they soak up the egg mix.
Cover the dish tightly with plastic wrap or foil. Chill in the fridge overnight, at least 8 hours and up to 24 hours.
Next morning, preheat oven to 350°F (175°C). Let the casserole sit at room temperature for 15–20 minutes while the oven heats.
Remove the cover and bake uncovered for 45–55 minutes, until set and lightly golden. A knife inserted in the center should come out mostly clean with a little moisture.
While baking, warm your Hollandaise or make it fresh. Make sure it is warm and smooth.
Let the casserole rest a few minutes after baking. Cut into squares and serve each piece with warm Hollandaise sauce. Garnish with parsley if you like. Serve right away and enjoy!

Overnight Eggs Benedict Casserole

how to serve Overnight Eggs Benedict Casserole

Cut into squares and place on plates. Spoon warm Hollandaise over each square. Add a small green salad, fruit, or roasted potatoes on the side. For a fuller brunch, serve with simple toast or muffins.

how to store Overnight Eggs Benedict Casserole

Cool the casserole to room temperature. Cover and store in the fridge for up to 3 days. To freeze, wrap pieces tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

tips to make Overnight Eggs Benedict Casserole

Toast muffins well so they do not get soggy.
Press muffins into the egg mix so they soak evenly.
Use full-fat dairy for a richer texture, but 2% works fine.
Warm the Hollandaise before serving so it pours easily.
Reheat slices in a 350°F oven until warm, about 10–15 minutes. For more casserole ideas and tips, see this chicken hashbrown casserole.

variation (if any)

Use Canadian bacon or prosciutto instead of ham.
Swap cheddar for Gruyere or Swiss for a different taste.
Add spinach or sautéed mushrooms for more vegetables.
Use half-and-half instead of heavy cream for a lighter dish.

FAQs

Q: Can I skip toasting the muffins?
A: You can, but toasting keeps the muffins from getting soggy. Toast for best texture.

Q: How long can I refrigerate the prepared but unbaked casserole?
A: Up to 24 hours in the fridge. Overnight (8–12 hours) works best.

Q: Can I make the Hollandaise ahead?
A: Yes. Keep it warm in a thermos or reheat gently over a double boiler. Stir it before serving.

Q: Can I use a different bread?
A: Yes. Use brioche or cubed day-old bread. Toasting first helps.

Q: Is this safe to leave overnight with raw eggs?
A: Yes, refrigerate the covered dish. Do not leave at room temperature overnight.