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Recipe revamp: Overnight eggs Benedict casserole

It might be hard to imagine eggs Benedict without the creamy hollandaise sauce, but this isn’t your ordinary eggs Benedict. Instead we’re eschewing tradition and revamping the dish into a breakfast casserole topped with flavourful Swiss cheese. And as the saying goes, don’t knock it ’til you’ve tried it!

Eggs benedict casserole | - Final Product

While an overnight breakfast casserole is a perfect do-it-ahead solution for Christmas morning or Sunday brunch, our revamped eggs Benedict casserole is even simple enough for a busy weekday breakfast. Although this dish tastes great on its own and is easier as well, don’t worry if you just can’t give up the hollandaise sauce. Simply make it on the side, and add it to the casserole before serving.

Overnight eggs Benedict casserole

Serving size 8


  • 1 shallot, finely minced
  • 1 tablespoon butter
  • 6 English muffins, lightly toasted
  • 350 to 400 grams of Canadian bacon, approximately 8 to 10 slices
  • 2 cups 2 per cent milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 2 cups grated Swiss cheese (prepare the night before, and store in the fridge)
  • Fresh chives, chopped
  • Hollandaise sauce (optional)

Eggs benedict casserole | - Steps 1 - 4


  1. In a small skillet, melt the butter over medium heat. Add the minced shallots, and sauté for 3 minutes until translucent and tender. Set aside to cool.
  2. Cut the English muffins into small cubes, and place them in a lightly greased 9 x 13-inch baking dish.
  3. Chop the bacon, and add it to a medium skillet. Cook for about 5 minutes over medium heat. Allow to cool.
  4. In a large bowl, whisk together the eggs and milk. Add freshly ground pepper and kosher salt, and then stir in the shallots. Make sure they are cool so they don’t start to cook the eggs.
  5. Sprinkle the bacon over the English muffins, and then pour in the egg mixture.
  6. Cover and refrigerate overnight.
  7. The next morning, preheat the oven to 375 degrees F.
  8. Cover and bake the casserole for 30 minutes.
  9. Sprinkle on the paprika and Swiss cheese, and then return the casserole to the oven, uncovered, for another 10 to 15 minutes or until the eggs are fully set and the cheese has melted.
  10. Remove the casserole from the oven, and garnish it with fresh chopped chives.
  11. Let stand for 5 minutes before serving.

Eggs benedict casserole | - Steps 5 - 11

Find out more ways to serve eggs for breakfast >>

Quick tip:

If you prefer a traditional eggs Benedict flavour, feel free to omit the Swiss cheese, but still include the last 10 to 15 minutes of uncovered cooking time.

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