Easy Overnight Eggs Benedict Casserole Recipe with Homemade Hollandaise Sauce

“I never thought a lazy Sunday morning could taste this fancy,” my friend Mark joked as he dug into the Easy Overnight Eggs Benedict Casserole with Homemade Hollandaise I brought to brunch last month. You know that feeling when you want all the charm of Eggs Benedict but none of the stress of poaching eggs and flipping English muffins? Yeah, that’s exactly what this casserole delivers. It was actually born on a chaotic Saturday morning when I realized I’d forgotten to soak the English muffins for my usual recipe, and honestly, I was too tired to start from scratch.

So, I threw together what I had—eggs, ham, bread, and a quick homemade hollandaise sauce—and left it to work its magic overnight in the fridge. The next day, I woke up to a kitchen filled with that buttery, tangy aroma that just pulls you in. The casserole baked up golden and bubbly, with pockets of creamy sauce and savory ham that made me think, “Why didn’t I try this sooner?”

Maybe you’ve been there too—wanting a brunch that feels special but fits into your busy life. This recipe stuck with me because it’s just that kind of dish: comforting, surprisingly simple, and totally crowd-pleasing. Plus, that hollandaise? Made from scratch but approachable, no fancy equipment required. Let me tell you, it’s become my secret weapon for impressing guests without the usual fuss.

Why You’ll Love This Recipe

After testing this Easy Overnight Eggs Benedict Casserole recipe with homemade hollandaise countless times (and yes, tweaking the sauce until it felt just right), I’m confident it’s a winner in any kitchen. Here’s why it might just become your go-to brunch dish:

• Quick & Easy: Prep takes under 20 minutes, then the oven and fridge do the rest while you relax or sleep.
• Simple Ingredients: No need to hunt down fancy stuff; most are pantry or fridge staples.
• Perfect for Gatherings: Whether it’s a weekend brunch, holiday morning, or potluck, this casserole shines.
• Crowd-Pleaser: Kids and adults alike ask for seconds—trust me, I’ve seen it happen!
• Unbelievably Delicious: The creamy, tangy hollandaise combined with tender baked eggs and savory ham is just next-level comfort food.

What sets this recipe apart is that homemade hollandaise—rich and silky, but made without the intimidation factor. Plus, soaking the bread overnight means it soaks up all those flavors and yields a tender, custardy texture that feels fancy but isn’t finicky. Honestly, it’s brunch magic on a busy schedule.

What Ingredients You Will Need

This Easy Overnight Eggs Benedict Casserole uses straightforward, wholesome ingredients that come together to create layers of flavor and texture. Most of these you probably have on hand already, which makes it perfect for last-minute plans or unexpected guests.

• For the Casserole:
  • 6 large eggs (room temperature for best texture)
  • 1 cup whole milk (or half-and-half for richer casserole)
  • 4 cups day-old bread cubes (I like sturdy sourdough or French bread)
  • 8 oz Canadian bacon or ham, diced (look for quality brands like Boar’s Head)
  • 1 cup shredded sharp cheddar or Gruyère cheese (adds a lovely melt and tang)
  • 1 tsp Dijon mustard (subtle kick to balance richness)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp unsalted butter (for greasing the baking dish)
• For the Homemade Hollandaise Sauce:
  • 3 large egg yolks (room temperature)
  • 1 tbsp fresh lemon juice (brightens the sauce)
  • 1/2 cup unsalted butter (melted and warm; Kerrygold is my go-to)
  • Pinch of cayenne pepper or hot sauce (optional, for gentle heat)
  • Salt, to taste

If you want to swap things up, whole wheat bread works well for a nuttier flavor. And if dairy’s not your thing, use almond or oat milk and vegan butter for a plant-based twist. For the ham, turkey or vegetarian sausage cubes can stand in nicely. I find that using day-old bread is key—it soaks up the custard without turning mushy.

Equipment Needed

Luckily, this recipe doesn’t require any fancy gadgets, which is perfect if you’re not big on kitchen clutter. Here’s what you’ll want on hand:

• A 9×13-inch (23×33 cm) baking dish – glass or ceramic works best for even heat distribution.
• Mixing bowls – one large for the casserole base, a small one for hollandaise prep.
• Whisk – for beating eggs and emulsifying the hollandaise sauce.
• Saucepan – to melt butter and make the hollandaise over gentle heat.
• Measuring cups and spoons – precision helps the sauce come together smoothly.
• Optional: Double boiler or heatproof bowl set over simmering water for hollandaise (if you want to avoid direct heat).

I’ve made hollandaise directly in a small saucepan with careful whisking and low heat – just watch closely! For those on a budget, a simple metal whisk and oven-safe glass dish are all you really need. Make sure to lightly grease your baking dish with butter to prevent sticking and get that perfect golden crust.

Preparation Method

1. Prepare the Baking Dish: Butter your 9×13-inch (23×33 cm) casserole dish generously to prevent sticking. It also adds a nice buttery edge to the crust. (About 1 minute)
2. Mix the Custard Base: In a large bowl, whisk together 6 large eggs and 1 cup whole milk (240 ml) until fully combined. Add 1 teaspoon Dijon mustard, salt, and pepper to taste. Whisk until smooth and slightly frothy. (3-4 minutes)
3. Assemble the Casserole: Add 4 cups (about 120 g) day-old bread cubes to the egg mixture, stirring gently to coat each piece. Fold in 8 oz (225 g) diced Canadian bacon and 1 cup (100 g) shredded cheese evenly. Let the mixture rest for 5 minutes to allow the bread to soak up the custard. (7-8 minutes)
4. Refrigerate Overnight: Cover the casserole dish tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight. This step is key for that custardy texture and flavor melding. (Hands-off time)
5. Preheat and Bake: When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature while the oven warms. Bake uncovered for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean. (50 minutes)
6. Make the Hollandaise Sauce: While the casserole bakes, prepare the sauce. In a heatproof bowl, whisk 3 egg yolks with 1 tablespoon fresh lemon juice until light and creamy. Place the bowl over a saucepan of gently simmering water (double boiler method), making sure the bowl doesn’t touch the water. Slowly drizzle in 1/2 cup (115 g) melted warm butter while whisking constantly until the sauce thickens and becomes smooth. Season with a pinch of cayenne and salt. Remove from heat and keep warm. (10-12 minutes)
7. Serve: Once the casserole is baked and slightly cooled, spoon generous amounts of homemade hollandaise over each serving. Garnish with fresh chopped chives or parsley if you like. (2-3 minutes)

Tip: If your hollandaise starts to separate, whisk in a teaspoon of warm water to bring it back together. And don’t rush the sauce—it’s all about patience and steady whisking!

Cooking Tips & Techniques

Honestly, hollandaise can seem intimidating, but a few tricks make it manageable. First, keep your egg yolks and melted butter warm but not hot—too much heat scrambles the eggs. Whisk constantly in a circular motion, and drizzle the butter slowly to help the sauce emulsify properly.

For the casserole, using stale bread is crucial; fresh bread gets soggy and falls apart. Letting the mixture rest overnight allows the custard to soak into the bread fully, giving a creamy, pudding-like texture when baked.

One time, I forgot to let the casserole sit before baking and ended up with a dry, crumbly mess (lesson learned!). Also, don’t cover the casserole while baking—air circulation helps develop that lovely browned top.

When juggling the hollandaise and casserole, start the sauce just before the bake finishes so it’s warm and ready. If time is tight, you can keep the sauce warm by placing the bowl over a pot of warm water off the heat.

Lastly, season throughout—taste the custard before assembling and adjust salt and pepper. It makes a big difference in the final flavor.

Variations & Adaptations

• Vegetarian Version: Substitute Canadian bacon with sautéed mushrooms, spinach, or roasted tomatoes for a meat-free twist that still feels indulgent.
• Low-Carb Option: Swap the bread for cubed cauliflower florets lightly steamed and dried. The texture is different but still soaks up the custard nicely.
• Spicy Kick: Add diced jalapeños to the casserole or a dash of hot sauce in the hollandaise for those who like a little heat with their brunch.
• Cheese Swap: Use feta or goat cheese instead of cheddar or Gruyère for tangier notes. I once tried smoked gouda, which gave a deep, smoky flavor that was a hit!
• Cooking Method: If you’re in a rush, bake immediately after assembling for 50-55 minutes, but note the texture will be slightly less custardy.

Serving & Storage Suggestions

This casserole is best served warm, straight from the oven, with plenty of that homemade hollandaise drizzled on top. I like to garnish mine with fresh chives or a sprinkle of paprika for color. Pair it with a crisp green salad or fresh fruit to balance the richness.

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, cover loosely with foil and warm in a 325°F (160°C) oven for 15-20 minutes or microwave in short bursts to avoid drying out. The flavors actually deepen after a day, so sometimes I make it a day ahead on purpose.

Nutritional Information & Benefits

One serving of this Easy Overnight Eggs Benedict Casserole (about 1/6th of the dish) contains roughly:

• Calories: 350-400 kcal
• Protein: 20-25 grams (thanks to eggs and ham)
• Fat: 25 grams (mostly from butter and cheese)
• Carbohydrates: 20 grams (from the bread)

Eggs provide high-quality protein and essential nutrients like choline, important for brain health. Using whole milk or half-and-half adds calcium and vitamin D. Opting for whole-grain or sourdough bread increases fiber content. This recipe can be adapted easily for gluten-free or dairy-free diets by swapping ingredients.

From a wellness perspective, it’s a satisfying meal that balances protein, fat, and carbs, helping keep you full and energized through the morning.

Conclusion

Easy Overnight Eggs Benedict Casserole with Homemade Hollandaise is one of those recipes that makes brunch feel special without the usual stress. Whether you’re feeding a crowd or just treating yourself on a slow morning, it offers that perfect mix of creamy, savory, and rich flavors everyone loves. I hope you’ll give it a try and maybe even make it your own with the variations suggested.

Honestly, this dish holds a warm spot in my kitchen repertoire—it’s proof that simple ingredients and a little patience can create something really memorable. If you do try it, let me know how it goes, what tweaks you make, or any tips you discover along the way. Sharing recipes and stories is what makes cooking fun, after all!

Happy cooking and enjoy every bite!

FAQs

Can I make the casserole without the hollandaise sauce?

Yes! The casserole is delicious on its own, but the homemade hollandaise adds that classic tangy richness. You could also serve with store-bought hollandaise in a pinch.

What’s the best bread to use for this casserole?

Day-old sturdy bread like sourdough, French, or Italian works best. Avoid soft sandwich bread as it tends to get too mushy.

Can I freeze the casserole before or after baking?

You can freeze the assembled casserole before baking for up to 1 month. Thaw overnight in the fridge before baking. I don’t recommend freezing after baking, as texture may suffer.

How do I fix hollandaise if it breaks or curdles?

Whisk in a teaspoon of warm water slowly to bring it back together. If that doesn’t work, start with a fresh egg yolk and slowly whisk the broken sauce into it.

Is there a vegan alternative for this recipe?

For a vegan version, try using tofu scramble in place of eggs and vegan cheese. A cashew-based hollandaise sauce (blended cashews, lemon, and nutritional yeast) can stand in for traditional hollandaise.

Print