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Easy Overnight Eggs Benedict Casserole Recipe with Perfect Hollandaise Drizzle

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A comforting and elegant breakfast casserole that combines fluffy eggs, savory ham, and a silky hollandaise drizzle. Prepared overnight for a hassle-free, delicious brunch.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1 ½ cups (360 ml) whole milk or half-and-half
  • 4 day-old English muffins, cut into cubes
  • 1 cup cooked ham, diced
  • 1 cup (100g) shredded sharp cheddar cheese
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • For the Hollandaise Drizzle:
  • 2 large egg yolks
  • 1 tbsp fresh lemon juice
  • 6 tbsp (85g) unsalted butter, melted and warm
  • Pinch of cayenne pepper or smoked paprika (optional)
  • Salt to taste

Instructions

  1. Prepare the custard base: In a large bowl, whisk together the 8 large eggs and 1 ½ cups (360 ml) of whole milk or half-and-half until smooth and slightly frothy (about 2 minutes). Add the melted butter (3 tbsp / 42g), Dijon mustard, salt, and pepper. Whisk again to combine.
  2. Assemble the casserole: Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or non-stick spray. Spread the cubed English muffins evenly across the bottom. Sprinkle the diced ham and shredded cheddar cheese over the bread cubes. Pour the egg mixture evenly on top, pressing down gently with a spatula to make sure the bread absorbs the liquid (about 3 minutes).
  3. Cover and refrigerate overnight: Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours or overnight.
  4. Preheat and bake: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature for about 15 minutes. Bake uncovered for 45-50 minutes until top is golden brown and a knife inserted in the center comes out clean.
  5. Make the hollandaise drizzle: In a small heatproof bowl, whisk 2 egg yolks with 1 tablespoon fresh lemon juice until mixture thickens slightly (about 1-2 minutes). Slowly drizzle in warm melted butter (6 tbsp / 85g) while whisking vigorously to emulsify. Season with salt and a pinch of cayenne or smoked paprika if using. Keep warm by placing bowl over (not in) a pan of simmering water, stirring occasionally.
  6. Serve: Let casserole rest for 5 minutes after baking. Drizzle hollandaise generously over the top just before serving.

Notes

Use day-old English muffins to prevent sogginess. Let eggs and milk come to room temperature before mixing for smooth custard. Refrigerate casserole overnight for best texture. Whisk hollandaise slowly when adding butter to avoid separation. If hollandaise separates, whisk in a teaspoon of warm water to bring it back together. Fresh herbs like chives or parsley add color and freshness.

Nutrition

Keywords: eggs benedict casserole, overnight casserole, brunch recipe, easy breakfast casserole, hollandaise sauce, savory breakfast, make-ahead brunch

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