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Ultimate Overnight Eggs Benedict Casserole – Easy & Delicious
This Overnight Eggs Benedict Casserole turns a classic brunch favorite into an easy, make-ahead dish. With tender eggs, savory ham, melted cheddar, soft bread, and creamy hollandaise, it is hearty, comforting, and perfect for feeding a crowd.
Quick Overview
- Prep time: Not provided
- Cook time: Not provided
- Total time: Not provided
- Servings: Not provided
Why Make This Recipe
- Make-ahead convenience: Assemble the casserole the night before, then bake it in the morning.
- Classic brunch flavor: Ham, eggs, cheddar, and hollandaise create a satisfying Eggs Benedict-inspired combination.
- Great for gatherings: The casserole format makes it easy to serve family and guests.
- Simple preparation: A few basic ingredients and straightforward steps create a warm, filling breakfast.
Ingredients
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices of bread, cubed
- 1 cup cooked ham or Canadian bacon, diced
- 1 cup shredded cheddar cheese
- 1/2 cup hollandaise sauce (for serving)
- 1 tablespoon fresh parsley, chopped (for garnish)
How to Make It
In a large bowl, whisk together the eggs, milk, salt, and pepper. Whisk until the eggs and milk are well combined and the seasonings are evenly distributed.
Add the cubed bread, diced ham, and half of the cheddar cheese, stirring to combine. Mix gently so the bread is coated with the egg mixture and the ham and cheese are spread throughout.
Pour the mixture into a greased 9×13 inch baking dish. Spread the mixture evenly so the casserole cooks consistently.
Cover and refrigerate overnight. Chilling the casserole allows the bread to absorb the egg mixture and makes breakfast preparation easier.
Preheat the oven to 350°F (175°C). Preheat the oven fully before baking so the casserole begins cooking at the correct temperature.
Bake uncovered for 45-50 minutes, or until the casserole is set and lightly golden. The center should be set rather than liquid, and the top should have a light golden color.
For the hollandaise sauce, blend egg yolks, lemon juice, and melted butter until smooth. Blend until the sauce is creamy and well combined.
Serve casserole warm, drizzled with hollandaise sauce and garnished with parsley. Spoon the warm casserole onto plates, add hollandaise sauce, and finish with fresh parsley.
How to Serve It
- Serve warm with extra hollandaise sauce for a rich, classic Eggs Benedict flavor.
- Add fresh fruit, berries, or a simple fruit salad for a bright contrast.
- Pair it with roasted potatoes, breakfast potatoes, or a light green salad for a complete brunch.
How to Store It
Store leftover casserole in an airtight container or cover the baking dish tightly and refrigerate it. Use refrigerated leftovers within a few days for the best quality.
Reheat individual portions in the microwave until warmed through, or reheat larger portions in the oven until hot. Add hollandaise sauce after reheating to help preserve its smooth texture.
To freeze, portion the cooled casserole into freezer-safe containers and seal well. Thaw it in the refrigerator before reheating. Freeze the casserole without the hollandaise sauce, then prepare or add the sauce when serving.
Helpful Tips
- Grease the 9×13 inch baking dish well to make serving easier and reduce sticking.
- Cover the casserole tightly while it rests overnight so the bread does not dry out.
- Add the hollandaise sauce just before serving for the best flavor and texture.
- Let the casserole bake uncovered so the top can become lightly golden.
Optional Variations
- Replace the ham or Canadian bacon with cooked bacon or sausage for a different savory flavor.
- Add sautéed spinach, mushrooms, or diced bell peppers for extra vegetables.
- Substitute the cheddar cheese with Swiss, Monterey Jack, or a mild cheese blend.
Frequently Asked Questions
Can I prepare this casserole more than one night ahead?
For the best texture, prepare it the night before baking. Longer refrigeration may make the bread overly soft.
Can I use stale bread?
Yes. Slightly stale bread can absorb the egg mixture well and help create a hearty casserole texture.
When should I add the hollandaise sauce?
Add the hollandaise sauce after the casserole has baked and just before serving.
Can I use Canadian bacon instead of ham?
Yes. The recipe includes cooked ham or Canadian bacon, so either works well.
How do I know when the casserole is done?
The casserole is ready when it is set in the center and lightly golden on top after baking for 45-50 minutes.
Overnight Eggs Benedict Casserole
This easy, make-ahead casserole combines the classic flavors of Eggs Benedict in a hearty, comforting dish perfect for brunch gatherings.
Ingredients
Casserole Base
- 12 large large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices slices of bread, cubed
- 1 cup cooked ham or Canadian bacon, diced
- 1 cup shredded cheddar cheese Reserve half for mixing and half for topping
For Serving
- 1/2 cup hollandaise sauce For serving
- 1 tablespoon fresh parsley, chopped For garnish
Instructions
Preparation
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add the cubed bread, diced ham, and half of the cheddar cheese, stirring gently to combine.
- Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
- Cover and refrigerate overnight.
Cooking
- Preheat the oven to 350°F (175°C).
- Bake uncovered for 45-50 minutes, until the casserole is set and lightly golden.
- Prepare the hollandaise sauce by blending egg yolks, lemon juice, and melted butter until smooth.
- Serve warm, drizzled with hollandaise sauce and garnished with parsley.
Notes
Store leftovers in an airtight container and refrigerate for a few days. Reheat individual portions in the microwave or larger portions in the oven. For freezing, portion cooled casserole into freezer-safe containers without hollandaise sauce.
