Overnight Eggs Benedict Casserole
Wake up to a rich and satisfying Overnight Eggs Benedict Casserole, the ultimate easy breakfast idea that feels like a gourmet brunch without the hassle.
Equipment
- 9x13-inch baking dish
Ingredients
Bread and Filling
- 8 cups day-old bread cubes Use for best texture and absorption
- 2 cups diced ham
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 ½ cups shredded Swiss cheese
- ½ cup shredded mozzarella cheese
Hollandaise Sauce
- 4 large egg yolks
- 1 tablespoon lemon juice
- ½ cup melted unsalted butter
- ¼ teaspoon Dijon mustard
- 1 pinch cayenne pepper
- 2 tablespoons chopped fresh chives
Instructions
Preparation
- Grease a 9×13-inch baking dish and layer half of the bread cubes, ham, and cheese. Repeat layers.
- In a bowl, whisk eggs, milk, cream, and seasonings until smooth.
- Pour mixture evenly over the casserole and press gently to soak bread.
- Cover and refrigerate overnight (at least 8 hours).
- Remove from fridge and let sit 15–20 minutes before baking.
- Bake at 375°F (190°C) covered for 30 minutes, then uncover and bake 15–20 minutes until golden and set.
- Whisk egg yolks and lemon juice over gentle heat, slowly add melted butter, then mix in mustard, cayenne, and salt to make hollandaise.
- Let casserole rest briefly, drizzle sauce on top, garnish with chives, and serve warm.
Notes
Do not skip overnight chilling for full flavor development. Bake just until set to keep the eggs soft and creamy.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 28gProtein: 20gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 11gCholesterol: 230mgSodium: 780mgFiber: 1gSugar: 4g
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