Make-Ahead Eggs Benedict Casserole

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I’ve always been a fan of brunch classics, and Eggs Benedict is one that never fails to impress—but let’s be honest, poaching eggs and whisking up hollandaise sauce at the crack of dawn isn’t always doable. That’s why I absolutely love this Make-Ahead Eggs Benedict Casserole. It transforms all the savory, creamy, and indulgent elements of the traditional dish into a stress-free, overnight bake that you just pop into the oven in the morning.

This version brings together toasted English muffins, smoky Canadian bacon, fluffy eggs, and a rich, tangy hollandaise-style sauce in one golden, bubbling dish. Whether it’s a holiday morning, a potluck brunch, or just a weekend indulgence, this casserole saves you time without sacrificing flavor.

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Why You’ll Love This Make-Ahead Eggs Benedict Casserole

This casserole captures the essence of Eggs Benedict with a fraction of the effort. No standing over a stovetop poaching eggs or assembling individual portions—just layer, chill, bake, and serve. It’s make-ahead-friendly, customizable with add-ins like spinach or tomatoes, and it tastes like something from a fancy brunch café. Plus, it reheats beautifully, so you can enjoy leftovers (if there are any!).

What Kind of Bread Should I Use?

Traditional Eggs Benedict uses English muffins, and that’s exactly what I recommend sticking with for this casserole. Their slightly chewy texture and ability to absorb the egg mixture without getting soggy makes them ideal. That said, if you’re in a pinch, crusty bread like a French baguette or even brioche cubes can work too—just know that the flavor and texture will shift a bit. Avoid anything too soft like sandwich bread, as it tends to turn mushy in the custard.

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Options for Substitutions

Life happens, and sometimes you need a swap or two. Luckily, this Make-Ahead Eggs Benedict Casserole is pretty flexible:

• Canadian Bacon: You can sub in cooked ham, pancetta, or even crispy bacon for a saltier, crunchier bite.
• English Muffins: If you don’t have them on hand, try sourdough cubes or even mini bagels cut into pieces.
• Milk or Cream: Whole milk works great, but if you want it extra rich, go with half-and-half or a mix of milk and heavy cream.
• Hollandaise Sauce: You can use a homemade version or a high-quality store-bought packet to save time.
• Cheese (optional): A sprinkle of grated Swiss or Gruyère cheese adds depth without overpowering the classic flavor.

Mix and match based on your taste or what you’ve got in the fridge—it’s hard to go wrong!

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Ingredients for This Make-Ahead Eggs Benedict Casserole

Each component in this casserole plays a key role in building the texture and savory richness of the dish. Here’s why they matter:

• English Muffins: These are the base of the casserole, providing that signature nooks-and-crannies texture to soak up the egg mixture without getting soggy.
• Canadian Bacon: Adds a smoky, savory layer of flavor that mimics the classic Eggs Benedict protein.
• Large Eggs: Whisked together to create the custard that binds everything, making the casserole fluffy and rich.
• Whole Milk: Blended with the eggs to create a creamy custard. You could also use half-and-half for a richer result.
• Salt & Pepper: Essential for seasoning the custard base.
• Paprika (optional): A touch of this gives a subtle depth and hint of color on top.
• Hollandaise Sauce: Poured on after baking, this sauce is the finishing touch, giving that luxurious tang that defines Eggs Benedict.
• Chopped Fresh Parsley: Used as a garnish to brighten and freshen the final dish.

Every bite delivers a layered experience—savory, creamy, with just the right amount of comforting indulgence.

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Step 1: Prepare the Baking Dish

Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This prevents sticking and makes cleanup easier. Set it aside while you assemble the layers.

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Step 2: Toast and Layer the English Muffins

Cut the English muffins into bite-sized pieces and lightly toast them for a few minutes. This helps them hold their texture in the casserole. Spread the toasted pieces evenly across the bottom of the prepared baking dish.

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Step 3: Add the Canadian Bacon

Chop the Canadian bacon into small chunks and scatter them over the muffin pieces. Make sure they’re evenly distributed so every serving gets a little meat in each bite.

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Step 4: Mix the Egg Custard

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. This mixture will soak into the muffins and form the base of the casserole.

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Step 5: Pour and Soak

Slowly pour the egg mixture over the muffin and bacon layers. Press down gently with a spatula to help the muffins soak up the custard evenly. Cover the dish tightly with foil or plastic wrap and refrigerate overnight (or at least 4 hours if you’re short on time).

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Step 6: Bake the Casserole

Remove the dish from the fridge and let it sit at room temperature for 20–30 minutes while the oven preheats to 375°F (190°C). Bake uncovered for 35–40 minutes, or until the top is golden and the center is set.

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Step 7: Add Hollandaise and Garnish

While the casserole is baking, prepare the hollandaise sauce. Once out of the oven, drizzle the warm sauce generously over the top. Finish with a sprinkle of chopped fresh parsley and, if you like, a pinch of paprika.

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How Long to Cook the Make-Ahead Eggs Benedict Casserole

The casserole bakes at 375°F (190°C) for 35 to 40 minutes. You’ll know it’s done when the center is set and no longer jiggles when gently shaken, and the top is lightly golden. If you insert a knife into the middle and it comes out clean, you’re good to go. Let it rest for about 5–10 minutes after baking—this makes slicing and serving easier, and the flavors settle nicely.

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Tips for Perfect Make-Ahead Eggs Benedict Casserole

• Toast the English Muffins: This helps keep them from getting too soggy overnight and adds a nice texture.
• Don’t Skip the Soak: Letting the casserole sit in the fridge overnight allows the muffins to fully absorb the egg mixture, which ensures an even, custardy texture throughout.
• Use Room Temperature Eggs and Milk: It helps the custard come together more smoothly and bake more evenly.
• Tent With Foil if Needed: If the top starts to brown too quickly before the center is cooked through, tent it loosely with foil to prevent burning.
• Warm the Hollandaise: Make sure your sauce is warm, not boiling, when you pour it over the casserole. If you’re using a packet, stir it well to avoid clumping.
• Garnish Just Before Serving: Fresh parsley or even a sprinkle of chives adds brightness and color to the final dish.

A little planning and attention to detail go a long way toward brunch perfection!

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Watch Out for These Mistakes While Cooking

Even with a make-ahead casserole, there are a few easy missteps that can affect the final outcome. Here’s what to avoid:

• Skipping the Toasting Step: Untoasted muffins can turn mushy after soaking overnight. A quick toast keeps them pleasantly chewy.
• Not Letting It Soak Long Enough: The custard needs time to fully saturate the muffin pieces. If you rush this step, the casserole may bake unevenly.
• Overbaking: Going too far with baking can dry out the custard and make the texture rubbery. Check for doneness at the 35-minute mark.
• Cold Start From the Fridge: Don’t put a cold casserole straight into the oven—this can cause uneven cooking or extend bake time significantly.
• Overcrowding the Layers: Too much bacon or mix-ins can lead to uneven baking. Keep layers balanced and evenly spread.

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What to Serve With Make-Ahead Eggs Benedict Casserole?

This dish is hearty enough to be the centerpiece of your brunch, but it pairs beautifully with lighter sides and refreshing drinks. Here are some tasty companions:

Fresh Mixed Greens Salad

A lightly dressed salad with arugula, baby spinach, and cherry tomatoes adds a crisp contrast to the rich casserole.

Fresh Fruit Platter

Slices of melon, berries, pineapple, and citrus cleanse the palate and add a touch of sweetness to balance the meal.

Toasted Bagels or Croissants

If you’re feeding a crowd, extra bread options on the side always go quickly, especially with butter or fruit preserves.

Freshly Squeezed Orange Juice

Brings brightness and acidity that cut through the creaminess of the dish—perfect with every bite.

Mimosas or Bellinis

A touch of bubbly adds a celebratory tone, especially for brunch gatherings or holiday mornings.

Cheese and Charcuterie Board

For something more indulgent, a small board with nuts, cured meats, and cheeses pairs wonderfully.

Coffee or Lattes

A warm mug of your favorite brew complements the savory flavors and rounds out the morning perfectly.

Make your table colorful and balanced—it’s all about that brunch harmony.

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Storage Instructions

One of the best things about this Make-Ahead Eggs Benedict Casserole is how well it holds up after baking. Here’s how to keep it fresh and delicious:

• Refrigerator: Once cooled, cover leftovers tightly with foil or transfer to an airtight container. Store in the fridge for up to 4 days.
• Freezer: For longer storage, wrap individual slices in plastic wrap and foil, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 325°F (165°C) oven for 15–20 minutes, or microwave individual portions for 1–2 minutes. Add extra hollandaise after reheating if desired to freshen up the flavors.

Avoid reheating multiple times, as that can dry out the casserole and diminish texture.

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Estimated Nutrition

Please note that these values are approximate and can vary depending on brands and any substitutions used:

• Serving Size: 1 square (based on 12 servings)
• Calories: ~290
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 175mg
• Sodium: 540mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 2g
• Protein: 14g

This casserole provides a balanced combo of protein, fat, and carbs, making it a satisfying brunch option that keeps you full for hours.

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Frequently Asked Questions

What’s the best way to make hollandaise sauce?

You can make it from scratch using egg yolks, lemon juice, and melted butter whisked together over low heat—or for ease, use a good-quality packet mix or blender version. Just keep it warm and smooth before serving.

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Can I assemble this more than one day in advance?

Yes, you can prepare the casserole up to 24 hours in advance. If going beyond that, it’s best to freeze it (unbaked) and thaw in the fridge overnight before baking.

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What if I don’t have Canadian bacon?

No worries—ham, cooked bacon, or even smoked turkey work just as well. Just make sure your substitute is fully cooked and not too watery.

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Can I add vegetables to this casserole?

Absolutely! Try sautéed spinach, caramelized onions, or chopped roasted red peppers. Just avoid raw veggies, as they can release moisture during baking.

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How do I know if the casserole is done?

The center should be set and not jiggly, and a knife inserted should come out clean. The top should be golden brown. You can also use a thermometer—look for an internal temperature of 160°F (71°C).

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Can I double the recipe for a crowd?

Yes, but use two baking dishes rather than one extra-deep one to ensure even cooking. The baking time remains about the same, just check both for doneness.

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Is this casserole gluten-free?

Not by default, but it can be! Just use gluten-free English muffins and check that your hollandaise sauce is gluten-free too.

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What can I do if I forget to soak overnight?

If you’re in a time crunch, let it soak for at least 4 hours. You can press the layers down with a spatula to speed up absorption.

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Conclusion

This Make-Ahead Eggs Benedict Casserole takes all the elegance of the classic dish and turns it into an easy, crowd-pleasing bake. It’s savory, creamy, and ideal for holidays or lazy weekends when you want something special without the stress. With endless ways to customize, simple prep, and make-ahead convenience, it’s a brunch game-changer you’ll come back to again and again. Just top it with warm hollandaise and let the compliments roll in.

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