Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole is the answer for anyone craving classic brunch flavors without the last-minute rush. You prep the night before then wake up to pure comfort layered with toasted English muffins savory ham rich custard and a finishing touch of creamy hollandaise. My family loves this dish for holidays but it is just as good for lazy weekend mornings when you want something special without fuss.

The first time I made this casserole was for Christmas morning when our kitchen was chaos. It came out bubbly and golden just as everyone finished unwrapping presents and now it is a tradition everyone looks forward to.

Ingredients

• English Muffins sliced and toasted: This forms the sturdy base soaking up all the eggy goodness. Choose muffins that are fresh yet firm for best results.
• Cooked Ham diced: Brings richness and that classic savory Eggs Benedict flavor. Go for thick-cut ham or substitute with Canadian bacon or prosciutto if desired.
• Eggs large and fresh: These create the custard texture holding the casserole together. Fresh eggs are key for a rich flavor.
• Milk whole recommended for creaminess: Lends moisture and a delicate texture. If using low-fat milk expect a slightly lighter result.
• Heavy Cream: Boosts richness and silkiness. Half-and-half works but heavy cream gives a more decadent body.
• Shredded Cheddar Cheese sharp: For deep flavor. Melts into gooey pockets throughout the casserole. Look for a block of cheese and shred yourself for best melt.
• Shredded Parmesan Cheese fresh: Adds a nutty edge and saltiness. Avoid pre-grated for fresher taste.
• Green Onions chopped: Offers freshness and color. Chives are a fine substitute for a milder taste.
• Dried Mustard: Lifts flavor and gives the custard subtle zest. Ensure it is fresh for full effect.
• Salt for seasoning: Brings out the best in all the layers. Sea salt or kosher salt are good choices.
• Black Pepper freshly cracked: Deepens the flavor without overwhelming.
• Paprika: Adds gentle smokiness and color. Try smoked paprika for extra depth if you wish.
• Hollandaise Sauce homemade or quality store-bought: Provides authentic Eggs Benedict luxury. Make from scratch or choose a reputable jar.
• Fresh Parsley for garnish: Lends a seasonal green finish and herby brightness.

Instructions

Prepare the English Muffins:

Split the English muffins with your hands or a fork rather than a knife to preserve texture. Place cut-side up on a sheet and toast at 350 degrees Fahrenheit 175 degrees Celsius for about 5 to 7 minutes. You want them golden but not dry to avoid sogginess in the casserole.

Assemble the Casserole Base:

Lightly grease a nine by thirteen inch baking dish. Arrange the toasted muffin halves cut-side up in a single layer making sure to cover the bottom for even soaking.

Layer the Ham and Cheese:

Scatter diced ham over every English muffin half so the salty bits are evenly spread. Next sprinkle shredded cheddar over the ham followed by a layer of Parmesan so you have two distinct cheesy layers.

Prepare the Egg Mixture:

In a large mixing bowl crack the eggs and add milk heavy cream green onions dried mustard salt black pepper and paprika. Whisk very well until smooth and all the dried mustard is incorporated without any lumps.

Pour Egg Mixture Over Layers:

Slowly pour the egg custard evenly over the ham and cheese. Press gently on the muffin halves to help them absorb the liquid so the casserole bakes up moist throughout.

Refrigerate Overnight:

Cover with plastic wrap or foil and place in the fridge for eight to twenty-four hours. This chilling lets the bread soak and all flavors mingle.

Preheat Oven and Bake:

Bring the casserole out while the oven preheats to 350 degrees Fahrenheit. Let sit at room temperature fifteen to twenty minutes to prevent cracking from temperature shock.

Bake the Casserole:

Bake uncovered for about forty-five to fifty-five minutes. Look for a gently puffed top with golden brown edges. Test the center with a knife which should come out mostly clean.

Prepare Hollandaise Sauce:

While the casserole bakes prepare your hollandaise sauce. If making from scratch do this last for best texture. If bottled gently warm following instructions so it stays silky.

Serve and Garnish:

Let casserole rest several minutes after baking. Slice into generous squares. Spoon warm hollandaise over each piece and sprinkle with parsley for fresh flavor and a pop of color.

My favorite part of this casserole is the crispy golden edges of the English muffins which soak up the hollandaise perfectly. This dish has become the highlight of family brunches and reminds me of leisurely mornings around the table with laughter and warmth.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat pieces covered with foil at 325 degrees Fahrenheit until just warmed through. You can also microwave individual slices for quick breakfasts on busy mornings.

Ingredient Substitutions

Swap ham for smoked turkey or cooked bacon if needed. Use any melty cheese such as Swiss Gruyere or Monterey Jack for a different flavor profile. For a vegetarian version substitute sautéed spinach and mushrooms in place of ham.

Serving Suggestions

Pair this casserole with a fresh fruit salad or crisp green salad for a complete brunch spread. It is also lovely with roasted potatoes or a light mimosa if you are hosting friends.

Cultural and Historical Context

Eggs Benedict originates from New York in the late nineteenth century said to be created as a hangover cure at the Waldorf Hotel. This casserole brings those timeless flavors into a modern kitchen with way less fuss and the luxury of prep ahead ease.

Seasonal Adaptations

For spring add fresh asparagus tips or sautéed peas before chilling overnight In winter mix in wilted spinach or roasted red peppers for extra warmth and color Try smoked salmon in place of ham for a special holiday twist

Success Stories

Friends of mine made this casserole for a bridal brunch and it was the first dish gone from the table. Several told me it turned them into breakfast casserole converts who now bring this dish to every family gathering.

Freezer Meal Conversion

To freeze assemble the casserole but do not bake. Wrap tightly and freeze for up to two months. Defrost overnight in the refrigerator and bake as directed adding a few extra minutes to ensure it is heated through.

This casserole makes every brunch feel special and can be enjoyed during holidays or everyday mornings. Prep ahead and wake up knowing something delicious is waiting in the fridge.

Recipe Q&A

→ Can I use different meats besides ham?

Yes, Canadian bacon, prosciutto, or cooked bacon are tasty alternatives for layering in this dish.

→ Do I have to toast the English muffins first?

Toasting prevents sogginess and gives the base a satisfying, slightly crisp texture.

→ Can I prepare the hollandaise ahead of time?

Hollandaise is best fresh, but you can gently reheat it just before serving for convenience.

→ Is it possible to use different cheeses?

Absolutely—Gruyere, Monterey Jack, or a cheese blend work well for flavor variation.

→ How long should the casserole bake?

Bake uncovered at 350°F for 45-55 minutes until golden and custard is set in the center.

→ Can I freeze leftovers?

Yes, cool completely, wrap tightly, and freeze. Thaw overnight and reheat gently before serving.