Description
A delicious and convenient twist on classic Eggs Benedict, this Overnight Eggs Benedict Casserole layers English muffins, ham, and Swiss cheese in a rich egg custard, baked to golden perfection and topped with a creamy homemade hollandaise sauce. Perfect for holiday brunches or make-ahead breakfasts.
Ingredients
Scale
Casserole Ingredients
- 6 English muffins, cut into 1 inch pieces
- 2 cups diced cooked ham
- 1/2 cup shredded Swiss cheese
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 cup chopped green onions
Hollandaise Sauce Ingredients
- 1/4 cup unsalted butter
- 4 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
Instructions
- Prepare the casserole base: Grease a 9×13 inch baking dish. Spread the English muffin pieces evenly in the dish and top with diced ham and shredded Swiss cheese, ensuring an even layer of each.
- Mix the custard: In a large bowl, whisk together the eggs, whole milk, onion powder, garlic powder, salt, black pepper, Dijon mustard, and paprika until well combined to create a flavorful custard mixture.
- Combine and soak: Pour the egg mixture evenly over the bread, ham, and cheese in the baking dish. Cover with plastic wrap or foil and refrigerate overnight, or at least 6 hours, allowing the bread to soak up the custard thoroughly.
- Preheat and rest: When ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes for even baking.
- Bake the casserole: Place the uncovered casserole in the oven and bake for 40 to 45 minutes, or until the center is set and the top is lightly golden, indicating it’s fully cooked.
- Prepare hollandaise sauce: While the casserole bakes, melt the butter until hot but not browned. In a blender, combine the egg yolks, lemon juice, Dijon mustard, and salt. Blend on low speed while slowly drizzling in the hot melted butter until the sauce thickens to a smooth and creamy consistency.
- Serve: Allow the casserole to cool slightly after baking, then drizzle the warm hollandaise sauce evenly over the top and garnish with the chopped green onions before serving.
Notes
- Canadian bacon can be used instead of ham for a more traditional Eggs Benedict flavor.
- For convenience, store-bought hollandaise sauce may be substituted.
- To add extra vegetables, consider mixing in sautéed spinach or asparagus with the ham before baking.
