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This overnight eggs benedict bake turns a traditional brunch classic into an easy, do-ahead dish perfect for feeding lots of people. All those wonderful eggs benedict tastes come together in a cozy casserole that lets you actually enjoy your morning instead of rushing around the kitchen.
I whipped up this casserole during a holiday get-together when my partner's parents were staying with us, and doing the prep the night before kept me sane. It's now our Christmas breakfast tradition, so I can focus on unwrapping presents instead of being stuck at the stove.
What You'll Need
- English muffins: They're the base of any eggs benedict, and letting them dry out creates just the right texture to soak up all that egg goodness
- Canadian bacon or smoked ham: Gives you that classic eggs benedict taste without the hassle of working with separate slices
- Sharp white cheddar cheese: Brings a nice tang that works beautifully with the hollandaise
- Half and half or heavy cream: Makes that silky custard texture that holds everything together
- Eggs: Give structure and richness needed in any good breakfast bake
- Spice mix: Pepper, salt, mustard, garlic, onion powder, thyme and nutmeg team up to boost the overall flavor
- Butter: When placed on top, it creates tasty golden spots while baking
- Hollandaise sauce: The essential topping, store-bought packets work just as well as homemade
- Fresh herbs: Chives or parsley add a pop of color and fresh taste to finish things off
Putting It Together
- Get Your Muffins Ready:
- Let cubed muffins sit out overnight to dry or speed things up by toasting them under the broiler. Well-dried bread means your casserole will have nice texture instead of turning mushy.
- Build Your Layers:
- Coat your baking dish with nonstick spray, then stack your ingredients. Start with half the muffin pieces, followed by half the ham and cheese, then do it all again. This way every bite has a good mix of everything.
- Blend The Egg Mix:
- Stir together half and half, eggs, and all your seasonings until they're well mixed. The mustard powder really matters here since it matches the taste in regular hollandaise. Pour this evenly over everything in your dish.
- Soak It All:
- Use a spoon to push the muffin chunks gently into the egg mix. This key step makes sure everything soaks up evenly. Cover with plastic and put it in the fridge overnight so the bread can soak up all those flavors.
- Get Ready To Bake:
- Take the casserole out of the fridge about 15 minutes before cooking so it's not ice cold. Take off the plastic, add butter dots and sprinkle with paprika for extra flavor and color.
- Cook It Right:
- Cover with foil and bake at 350°F for 30 minutes, then uncover and keep baking until it's golden on top and firm in the middle, about 15 to 20 minutes more. The foil keeps the top from burning while the middle cooks through.
- Fix The Hollandaise:
- Make your hollandaise sauce during the final cooking stage. Whether you use a blender method or a packet mix, making it now means it'll be fresh and warm.
- Dish It Up:
- Let the casserole sit for 5 minutes after baking. Pour hollandaise over the top and add fresh herbs just before bringing it to the table. Keep extra hollandaise handy for sauce lovers.
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When I first served this casserole, my kid said it was better than regular eggs benedict because of how the crunchy top contrasted with the soft middle. The nutmeg might seem weird, but it adds a nice warmth that really pulls all the flavors together.
Prep It Early
This dish is meant to be fixed the night before, which makes busy mornings so much easier. The overnight rest actually makes it taste better as the muffin pieces soak up all the egg mixture. If you need to plan even further ahead, you can put the whole thing together up to two days early. Just keep it well covered in your fridge until you're ready to bake it.
Easy Swaps
Don't be afraid to change this recipe to fit what you like or need. For a meat-free version, swap the Canadian bacon with cooked mushrooms and spinach. Gluten free English muffins work great if you can't have gluten. If you want different cheese flavors, try Gruyère for a nutty taste or pepper jack to add some heat. This casserole works with pretty much whatever you've got in your kitchen.
What To Serve With It
This eggs benedict bake goes really well with fresh fruit and mimosas for a complete brunch setup. For bigger groups, add some breakfast pastries or a simple green salad with lemon dressing to balance out the richness. The dish stays warm for quite a while, making it perfect for buffet-style meals where people might come back for more.
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Make this filling casserole the star of your next brunch—it'll definitely wow your guests!
Frequently Asked Questions
- → Is it okay to make this day-of?
While it's tastier after sitting overnight, you can make it a few hours in advance. Just be sure to let it chill at least 2-3 hours before baking. Toasting the muffins first can also help maintain texture.
- → What can replace Canadian bacon?
Smoked ham is an easy swap, but you could also try crispy bacon, turkey bacon, veggie bacon, or even smoked salmon for a unique twist.
- → How can I tell when it’s done baking?
Once the top turns golden and a knife stuck in the center comes out clean, it's ready. The eggs should reach 160°F to be fully cooked through.
- → Can I freeze extra portions of this dish?
Yes! Wrap up portions tightly without hollandaise and freeze for two months max. Reheat them in the microwave or oven, and whip up a fresh batch of sauce when ready to serve.
- → What’s the easiest method for hollandaise?
A blender version will save you time! Blend 3 egg yolks, 1 tablespoon lemon juice, and a pinch of cayenne, then slowly pour in 1/2 cup melted butter while blending. Add salt as needed.
- → Can I toss in veggies?
Totally! Cooked spinach, peppers, mushrooms, or asparagus work great. Make sure to sauté high-moisture veggies first so the bake doesn't get soggy.