Creamy Overnight Eggs Benedict Casserole for 6 – Brunch Perfection
A make-ahead breakfast casserole with English muffins, ham, eggs, and creamy hollandaise sauce for a delicious brunch.
- Prep Time: 15 minutes (+ overnight chill)
- Cook Time: 45 minutes
- Total Time: 1 hour (+ chill)
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 6 English muffins, split and cubed
- 2 cups diced ham
- 8 large eggs
- 2 cups whole milk
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 2 tbsp chopped fresh chives
- For Hollandaise Sauce:
- 4 egg yolks
- ½ cup unsalted butter, melted
- 1 tbsp lemon juice
- Pinch of salt
- Pinch of cayenne pepper
Instructions
- Grease a 9×13 baking dish and spread cubed English muffins evenly. Sprinkle diced ham over the top.
- Whisk eggs, milk, Dijon mustard, salt, pepper, and paprika until smooth. Pour evenly over the muffin and ham layers.
- Cover tightly and refrigerate at least 6 hours or overnight.
- Preheat oven to 375°F and bake uncovered for 40–45 minutes until set and lightly golden. Let rest 10 minutes.
- Whisk egg yolks and lemon juice over a double boiler until thickened, then slowly drizzle in melted butter. Season with salt and cayenne, then spoon over the casserole. Garnish with chives.
Notes
- Let the casserole rest before slicing for cleaner cuts.
- Adjust cayenne in the hollandaise for more or less spice.
- Use day-old English muffins for better texture.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 320mg