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Easy Overnight Eggs Benedict Casserole Recipe with Homemade Hollandaise Sauce

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A comforting and simple brunch casserole that combines eggs, ham, bread, and a rich homemade hollandaise sauce, prepared overnight for a stress-free, crowd-pleasing meal.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup whole milk (or half-and-half for richer casserole)
  • 4 cups day-old bread cubes (sturdy sourdough or French bread)
  • 8 oz Canadian bacon or ham, diced
  • 1 cup shredded sharp cheddar or Gruyère cheese
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp unsalted butter (for greasing the baking dish)
  • 3 large egg yolks (room temperature)
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter (melted and warm)
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt, to taste

Instructions

  1. Butter your 9×13-inch casserole dish generously to prevent sticking.
  2. In a large bowl, whisk together 6 large eggs and 1 cup whole milk until fully combined. Add 1 teaspoon Dijon mustard, salt, and pepper to taste. Whisk until smooth and slightly frothy.
  3. Add 4 cups day-old bread cubes to the egg mixture, stirring gently to coat each piece. Fold in 8 oz diced Canadian bacon and 1 cup shredded cheese evenly. Let the mixture rest for 5 minutes to allow the bread to soak up the custard.
  4. Cover the casserole dish tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  5. Preheat oven to 350°F. Remove casserole from fridge and let sit at room temperature while oven warms. Bake uncovered for 45-50 minutes until top is golden brown and a knife inserted in the center comes out clean.
  6. While casserole bakes, prepare hollandaise sauce: In a heatproof bowl, whisk 3 egg yolks with 1 tablespoon fresh lemon juice until light and creamy. Place bowl over saucepan of gently simmering water (double boiler method), ensuring bowl doesn’t touch water. Slowly drizzle in 1/2 cup melted warm butter while whisking constantly until sauce thickens and becomes smooth. Season with pinch of cayenne and salt. Remove from heat and keep warm.
  7. Once casserole is baked and slightly cooled, spoon generous amounts of homemade hollandaise over each serving. Garnish with fresh chopped chives or parsley if desired.

Notes

Use day-old bread to prevent sogginess. Keep egg yolks and melted butter warm but not hot when making hollandaise to avoid scrambling. If hollandaise separates, whisk in a teaspoon of warm water to bring it back together. Let casserole rest overnight for best custardy texture. Do not cover casserole while baking to allow browning.

Nutrition

Keywords: Eggs Benedict casserole, overnight casserole, brunch recipe, homemade hollandaise, easy brunch, baked eggs, Canadian bacon casserole

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