Print

Easy Overnight Eggs Benedict Casserole Recipe for Stress-Free Brunch

Easy Overnight Eggs Benedict Casserole - featured image
Print Recipe

A comforting and indulgent casserole that layers English muffins, ham, eggs, and cheese, soaked overnight and baked to perfection with a homemade hollandaise sauce. Perfect for a stress-free brunch with classic eggs benedict flavors.

Ingredients

Scale
  • 4 whole English muffins, cut into 1-inch cubes
  • 8 oz (225 g) cooked ham, diced or sliced into bite-size pieces
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 8 large eggs, room temperature
  • 1 ½ cups (360 ml) whole milk
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp Dijon mustard
  • 4 tbsp (55 g) unsalted butter, melted
  • 2 egg yolks
  • 1 tbsp fresh lemon juice
  • Pinch of salt
  • Pinch of cayenne pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch casserole dish with butter or non-stick spray.
  2. Toss the English muffin cubes, diced ham, and shredded cheddar cheese in a large bowl. Spread this mixture evenly in the bottom of your casserole dish.
  3. In a separate bowl, whisk together the 8 large eggs, whole milk, salt, pepper, and Dijon mustard until fully combined and slightly frothy.
  4. Pour the custard mixture slowly over the English muffin mixture, pressing gently with a spatula to submerge the bread cubes. Let it sit for 5-10 minutes so the bread soaks up some of the custard.
  5. Cover the casserole dish tightly with aluminum foil or plastic wrap. Refrigerate overnight or for at least 6 hours.
  6. In the morning, bake uncovered for 45–50 minutes until the top is golden and the eggs are set. The center should be slightly jiggly but not liquidy. If it browns too fast, loosely cover with foil.
  7. While baking, prepare the hollandaise sauce: In a small saucepan, melt the butter gently over low heat. In a bowl, whisk egg yolks and lemon juice vigorously until thickened (about 2 minutes). Slowly drizzle in melted butter while whisking constantly to avoid curdling. Season with salt and cayenne pepper.
  8. Once baked, let the casserole rest for 5 minutes before slicing. Drizzle hollandaise sauce over each portion or serve on the side.
  9. Serve warm with fresh herbs like chopped chives or parsley.

Notes

Use slightly stale English muffins or toast them lightly before cubing to prevent sogginess. Room temperature eggs and milk help the custard set evenly. Cover casserole tightly overnight to keep custard silky. If hollandaise sauce looks thin, whisk off heat to thicken. Can swap ham for smoked salmon or vegetables for variations. Leftovers keep well refrigerated for 3 days and can be frozen for up to 1 month.

Nutrition

Keywords: eggs benedict casserole, overnight casserole, brunch recipe, easy brunch, baked eggs, hollandaise sauce, stress-free brunch

Find it online: https://emmayum.com/easy-overnight-eggs-benedict-casserole-recipe-for-stress-free-brunch/