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Easy Overnight Eggs Benedict Casserole Recipe with Homemade Hollandaise Drizzle

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A simple and approachable casserole that transforms classic Eggs Benedict into an easy overnight bake, topped with a silky homemade hollandaise sauce. Perfect for busy mornings or brunch gatherings.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup whole milk or half-and-half
  • 4 cups cubed English muffins (day-old preferred)
  • 2 cups diced cooked ham
  • 1 ½ cups shredded Swiss or Gruyère cheese
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh chives or parsley (optional)
  • 3 large egg yolks (for hollandaise)
  • ½ cup unsalted butter (1 stick), melted and kept warm
  • 1 tablespoon fresh lemon juice
  • Pinch of cayenne pepper or dash of hot sauce (optional)
  • Salt to taste (for hollandaise)

Instructions

  1. Prepare the Custard Base: In a large bowl, whisk together 6 large eggs and 1 cup whole milk or half-and-half until smooth. Add 2 tablespoons Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk again to combine.
  2. Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Layer 4 cups cubed English muffins evenly across the bottom. Scatter 2 cups diced cooked ham over the muffins, then sprinkle 1 ½ cups shredded Swiss or Gruyère cheese on top. Pour the egg and milk mixture evenly over the layers, pressing down gently with a spatula to help the bread soak up the custard.
  3. Refrigerate Overnight: Cover the dish tightly with plastic wrap or foil and refrigerate overnight or for at least 6 hours to allow the bread to soak in the custard.
  4. Bake the Casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature for 15 minutes. Bake uncovered for 40-45 minutes until the top is golden and a knife inserted in the center comes out clean. Tent with foil if browning too quickly.
  5. Make the Hollandaise Sauce: While casserole bakes, whisk 3 egg yolks and 1 tablespoon fresh lemon juice in a heatproof bowl until thickened and doubled in volume (2-3 minutes). Place bowl over simmering water (double boiler), ensuring bottom does not touch water. Slowly drizzle in ½ cup melted butter while whisking continuously until sauce thickens and is smooth. Season with salt and a pinch of cayenne or hot sauce if desired. Keep warm.
  6. Serve: Let casserole cool for 5 minutes after baking. Cut into squares and drizzle generously with warm hollandaise. Garnish with chopped fresh chives or parsley.

Notes

Use room temperature eggs and milk for best custard texture. Let casserole soak overnight to avoid dryness. Watch heat carefully when making hollandaise to prevent scrambling. Tent casserole with foil if browning too fast. Hollandaise can be whisked by hand or with an immersion blender. Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.

Nutrition

Keywords: Eggs Benedict casserole, overnight casserole, brunch recipe, hollandaise sauce, easy breakfast, make-ahead casserole

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