Overnight Eggs Benedict Casserole
A convenient make-ahead casserole that combines the classic flavors of Eggs Benedict with the ease of overnight preparation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 480 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 12 English muffins, split and toasted
- 12 large eggs
- 2 cups milk
- 1 cup cooked and diced ham or Canadian bacon
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives or parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup hollandaise sauce (store-bought or homemade)
Instructions
- Grease the baking dish.
- Layer the toasted muffin halves in the bottom of the greased dish.
- Whisk the eggs, milk, salt, and pepper together in a large bowl.
- Pour the egg mixture over the English muffins.
- Sprinkle the cooked ham or Canadian bacon, cheese, and chives or parsley on top.
- Cover the dish tightly and refrigerate overnight.
- Let the casserole sit at room temperature for about 20 minutes before baking.
- Bake uncovered at 350°F (175°C) for 40-45 minutes.
- Drizzle warm hollandaise sauce over the casserole before serving.
Notes
Pairs well with a mixed green salad and fresh juices. Adjust for vegetarian options or different cheese as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 360mg