Welcome to an easy, make-ahead brunch favorite that’s perfect for busy mornings and holiday gatherings. This Overnight Eggs Benedict Casserole is creamy, comforting, and ready to pop in the oven when guests arrive. If you love make-ahead breakfasts, it sits right alongside other indulgent casserole options like eggs benedict casserole with croissants and hollandaise for a crowd-pleasing spread.
Why You’ll Love This Overnight Eggs Benedict Casserole:
- Hands-off meal prep: assemble the night before and bake in the morning.
- Classic brunch flavors: ham, cheddar, and a rich egg custard for that Eggs Benedict vibe.
- Family-friendly and freezer-friendly: feeds a crowd and reheats well.
- Versatile toppings: serve with hollandaise or simple sliced green onions for freshness.
- Great for holidays or easy weekend brunches.
Ingredients Needed :
Eggs & dairy
- 12 eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Bread & protein
- 1 package (16 oz) English muffins, cubed
- 1 cup cooked ham, diced
Cheese & toppings
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
Sauce
- Hollandaise sauce (for serving)
Step-by-Step Instructions :
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until well combined.
- Add the cubed English muffins, diced ham, shredded cheese, and green onions to the egg mixture, stirring gently to combine.
- Pour the mixture into a greased baking dish and cover it with plastic wrap. Refrigerate overnight.
- The next morning, preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake the casserole for 45-50 minutes, or until set and golden on top.
- Allow to cool slightly, then serve topped with hollandaise sauce.
Serving Suggestions Overnight Eggs Benedict Casserole
- Serve slices with warm hollandaise and a sprinkle of chopped chives for a classic finish.
- Pair with a light green salad or roasted asparagus for a balanced brunch plate.
- For a Tex-Mex twist alongside this casserole, try flavors inspired by a Mexican-style Eggs Benedict recipe — swap cheddar for pepper jack and add salsa.
- Fresh fruit or citrusy fruit salad brightens the rich custard and complements savory ham.
Tips for Success Overnight Eggs Benedict Casserole
- Use slightly stale or toasted English muffins so they soak up the custard without going soggy.
- Don’t overmix: gently fold ingredients so the muffin pieces stay intact and create texture.
- Make sure your eggs and milk are well whisked for an even custard; strain if you want extra-smooth results.
- If you prefer a poached-egg topping, save time with easy methods like air fryer poached eggs.
- Let the casserole sit 5–10 minutes after baking — it firms up and slices cleaner.
Variations Overnight Eggs Benedict Casserole
- Swap ham for cooked bacon, Canadian bacon, or smoked salmon for a different twist.
- Make it veggie-forward: add sautéed spinach, mushrooms, or roasted peppers and reduce the ham.
- Try a croissant base for richer texture (similar to other decadent brunch bakes).
- Round out brunch with make-ahead side dishes such as carrot cake overnight oats for a sweet, portable option.
FAQs
Q: Can I use a different bread instead of English muffins?
A: Yes. Cubed croissants, day-old brioche, or cubed French bread all work—just adjust soak time slightly if bread is very fresh.
Q: How long will leftovers keep?
A: Store cooled casserole in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 325°F until warmed through or in the microwave for a quick breakfast.
Q: Can I freeze this casserole?
A: Yes. Bake first, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.
Q: Do I have to use hollandaise?
A: No—hollandaise is traditional, but you can serve with a light lemony yogurt sauce, warm mustard cream, or just extra green onions for simplicity.
Ingredients
Eggs & Dairy
- 12 pieces eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Bread & Protein
- 1 package (16 oz) English muffins, cubed
- 1 cup cooked ham, diced
Cheese & Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
Sauce
- Hollandaise sauce (for serving)
Instructions
Preparation
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until well combined.
- Add the cubed English muffins, diced ham, shredded cheese, and green onions to the egg mixture, stirring gently to combine.
- Pour the mixture into a greased baking dish and cover it with plastic wrap. Refrigerate overnight.
Baking
- The next morning, preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake the casserole for 45-50 minutes, or until set and golden on top.
- Allow to cool slightly, then serve topped with hollandaise sauce.
