Easy Creamy Overnight Eggs Benedict Casserole
A creamy, no-fuss casserole that combines the classic flavors of Eggs Benedict into a make-ahead brunch dish. Prep the night before and bake in the morning for a golden, custard-like breakfast casserole.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 8 hours 60 minutes (including overnight soak)
- Yield: 8 servings 1x
- Category: Brunch
- Cuisine: American
Ingredients
Scale
- 6–8 cups cubed day-old French bread or sourdough
- 8 ounces Canadian bacon, sliced into bite-sized pieces
- 8 large eggs, room temperature
- 2 cups whole milk or half-and-half
- 1 ½ cups shredded sharp cheddar cheese (or cheddar and Gruyère blend)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- Salt and freshly cracked black pepper to taste
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh chives or parsley for garnish
Instructions
- Cube day-old French bread into roughly 1-inch pieces. If bread is fresh, toast lightly to dry it out. Slice Canadian bacon into bite-sized chunks.
- In a large mixing bowl, whisk together eggs, milk (or half-and-half), Dijon mustard, Worcestershire sauce, melted butter, salt, and pepper until smooth and slightly frothy.
- Lightly grease a 9×13-inch baking dish. Layer half the bread cubes evenly, then scatter half the Canadian bacon and sprinkle half the shredded cheese. Repeat layers with remaining bread, bacon, and cheese.
- Slowly pour the egg custard evenly over the casserole. Gently press down the bread cubes to help absorb the liquid. Cover tightly with plastic wrap or aluminum foil.
- Refrigerate overnight (8+ hours) to allow bread to soak up the custard.
- Preheat oven to 350°F (175°C). Remove cover and bake uncovered for 45-50 minutes until top is golden and casserole is set but moist in the center. Tent with foil if top browns too quickly.
- Let casserole rest for 5 minutes before slicing. Garnish with chopped fresh chives or parsley and serve warm.
Notes
Use day-old bread for best texture. Whisk eggs thoroughly to incorporate air for a custard-like texture. Let casserole rest after baking to firm up. Adjust bake time if using different sized pans. Variations include vegetarian, gluten-free, dairy-free, and spicy versions.
Nutrition
- Serving Size: 1 slice (1/8th of ca
- Calories: 350
- Sugar: 3
- Sodium: 700
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 1
- Protein: 20
Keywords: Eggs Benedict casserole, overnight casserole, brunch recipe, make-ahead breakfast, creamy eggs, Canadian bacon casserole