Overnight Eggs Benedict Casserole Recipe

This comprehensive guide will walk you through making a foolproof Overnight Eggs Benedict Casserole that you can assemble the night before and bake fresh in the morning for an indulgent brunch centerpiece. Layered with torn English muffins and a silky egg-custard base, this casserole delivers classic Eggs Benedict flavors without the fuss of poaching and sauce on demand. Topped off with a quick homemade hollandaise, it’s perfect for entertaining or a leisurely weekend breakfast—even novice bakers will impress their guests with minimal morning effort.

Why This Recipe Works

The overnight soak allows day-old English muffins to absorb a rich custard of eggs, milk, and cream, resulting in a tender, strata-like texture that’s impossible to replicate with fresh bread. By layering Ground Beef between the bread, each bite delivers a balanced ratio of protein and carbs, keeping guests full and satisfied without greasiness. The quick hollandaise—made by whisking egg yolks, lemon juice, melted butter, and cayenne—adds a bright, tangy contrast that elevates the casserole from hearty to haute brunch.

Ingredients For Overnight Eggs Benedict Casserole Recipe

To serve 6–8, you will need:

• 6 English muffins, torn into bite-sized pieces
• 12 oz Ground Beef
• 8 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ¼ tsp ground nutmeg
• ½ tsp kosher salt and ½ tsp freshly ground black pepper
• 2 tbsp chopped green onions

For the hollandaise

• 4 large egg yolks
• Juice of ½ lemon
• ½ cup (1 stick) melted unsalted butter
• Pinch of cayenne pepper
• Paprika, for garnish (optional)

Equipment Needed

• 9×13-inch baking dish
• Large mixing bowl and whisk
• Small saucepan or double boiler for hollandaise
• Foil and refrigerator space

Step-by-Step Instructions

1.Assemble the layers: Spray a 9×13-inch dish with cooking spray. Scatter half the Ground Beef evenly, then top with torn English muffin pieces. Repeat with remaining Ground Beef and muffins.

2.Make the custard: In a bowl, whisk together eggs, milk, cream, nutmeg, salt, pepper, and green onions until smooth. Pour evenly over the layered muffins and Ground Beef.

3.Refrigerate overnight: Cover the dish tightly with foil or plastic wrap and chill for at least 8 hours to allow the bread to absorb the custard.

4.Bake: Preheat oven to 375°F (190°C). Remove foil and bake 30 minutes covered, then uncover and bake an additional 15 minutes, until the center is set and the top is golden.

5.Prepare hollandaise: While baking, whisk yolks and lemon juice in a heatproof bowl, then place over simmering water. Slowly drizzle in melted butter, whisking until thickened. Season with cayenne. Keep warm.

6.Serve: Slice casserole into portions, drizzle each with hollandaise, garnish with paprika, and serve immediately.

Make-Ahead and Storage Tips

• Advance prep: Assemble up to 24 hours ahead to deepen flavors and streamline morning service.
• Reheating: Cover leftovers and reheat at 350°F (175°C) for 10–15 minutes, or microwave individual portions until warmed through.
• Freezing: Portion into airtight containers and freeze up to 1 month. Thaw overnight in fridge before reheating.

Conclusion

This Overnight Eggs Benedict Casserole delivers all the classic flavors of Eggs Benedict—crisp English muffins, savory Ground Beef, and tangy hollandaise—in an easy, make-ahead format that’s perfect for busy mornings or special brunch gatherings.