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Easy Overnight Eggs Benedict Breakfast Casserole

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A make-ahead breakfast casserole inspired by Eggs Benedict, combining English muffins, ham, cheese, and a creamy hollandaise-style topping for a perfect brunch dish.

Ingredients

Scale
  • 6 cups English muffins, cubed (about 6–7 muffins; day-old or slightly stale)
  • 8 ounces cooked ham, diced (smoked or leftover roast ham)
  • 2 cups shredded sharp cheddar cheese (or Gruyère)
  • 8 large eggs, room temperature
  • 2 cups whole milk (or half-and-half or dairy-free alternatives)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons unsalted butter, melted (for greasing)
  • 1 cup shredded Swiss cheese
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
  2. Spread cubed English muffins evenly in the dish. Scatter diced ham and shredded cheddar cheese over the bread cubes.
  3. In a large bowl, whisk together eggs, milk, Dijon mustard, white wine vinegar, salt, and pepper until smooth and slightly frothy.
  4. Pour the custard evenly over the muffin mixture. Press down lightly with a spatula to help the bread soak up the liquid. Cover tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours.
  5. In a small bowl, mix Swiss cheese, mayonnaise, lemon juice, Worcestershire sauce, and cayenne pepper until combined. Set aside.
  6. Remove casserole from fridge and uncover. Spread the hollandaise-style topping evenly over the surface.
  7. Bake uncovered at 350°F (175°C) for 45-50 minutes, until the top is golden and bubbly and a knife inserted near the center comes out clean.
  8. Let the casserole rest for 10 minutes before serving.

Notes

Use day-old or slightly stale English muffins to prevent sogginess. Room temperature eggs and milk help the custard set evenly. If edges brown too quickly, cover loosely with foil halfway through baking. The topping can be prepared the night before and refrigerated separately. For a vegetarian version, substitute ham with sautéed mushrooms and spinach. For low-carb, replace English muffins with cubed cauliflower bread.

Nutrition

Keywords: Eggs Benedict, breakfast casserole, brunch recipe, make-ahead breakfast, easy casserole, ham and cheese, overnight soak

Find it online: https://tastytuck.com/easy-overnight-eggs-benedict-breakfast-casserole-recipe-for-perfect-brunch/