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Overnight Eggs Benedict

This make ahead eggs benedict casserole is easy to make and a savory start to any day.

Overnight Eggs Benedict Casserole
Overnight Eggs Benedict
This image courtesy of recipelion.com

Eggs benedict dishes do not have to be difficult to make. While the traditional recipe can be tricky, easier options like this overnight eggs benedict taste just as delightful. This make ahead option is prepped the night before and placed in the oven first thing in the morning. If you're looking for a recipe to feed the whole family, you should definitely check out the baked eggs benedict for a crowd recipe below. 

From the Chef: "I thought eggs Benedict was a restaurant-only food, too challenging to replicate at home. But my, was I wrong! And the real kicker? This version is made the night before, so you don't have to do any work in the morning. With sliced ham and English muffins baked in eggs and topped with a simple hollandaise, this may not look like the eggs Benedict you're familiar with, but its taste rivals some of the best."
- Addie Gundry


This recipe is from RecipeLion's 103 Cookbook seriesFamily Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love.

Serves6

Preparation Time - Text20 min, plus overnight set

Cooking Time1 hr

Ingredients

  • 6 large eggs
  • 1 cup half-and-half
  • 3 scallions, chopped
  • 1 teaspoon salt
  • 2 (7-ounce) ham steaks, cut into 1/2-inch dice
  • 6 English muffins, toasted and cut into 1-inch cubes
  • 1 teaspoon paprika
  • 1 cup whole milk
  • 1 (0.9-ounce) package hollandaise sauce mix
  • 4 tablespoons unsalted butter
  • Fresh parsley, for garnish

Instructions:

  1. Lightly coat a 9 x 13-inch baking dish with cooking spray. Whisk together the eggs, half-and-half, scallions, and salt.

  2. Spread half of the ham in the baking dish. Place the toasted English muffin cubes on top of the ham and then top with the remaining ham. Pour the egg mixture over the casserole, cover, and refrigerate overnight.

  3. Heat the oven to 375°F. Sprinkle the paprika over the casserole, cover with foil, and bake for 45 minutes. Remove the foil and bake until the egg mixture is set, an additional 15 minutes.

  4. Meanwhile, whisk the milk and hollandaise sauce mix together in a saucepan. Add the butter and bring to a boil, stirring. Lower the heat to a simmer and stir until thick. Drizzle the sauce over the casserole and serve, garnished with parsley sprigs.

Variations:

Use whole-wheat English muffins for a healthier alternative.

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This would be perfect for brunch for a crowd. Simple to make, and who doesn't love eggs benedict.

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