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Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

Discover the magic of the Overnight Eggs Benedict Casserole, a game-changer for busy mornings and effortless entertaining. This recipe transforms the classic brunch favorite into a make-ahead marvel, saving you precious time without compromising on flavor or convenience.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 8 minutes
Total Time 8 hours 5 minutes
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fully cooked ham, diced (Canadian bacon is traditional for classic Eggs Benedict, but any good quality ham works)
  • 1 loaf crusty bread (like French baguette or sourdough), cut into 1-inch cubes (about 8-10 cups)
  • 12 large eggs
  • 3 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Gruyere cheese (or Swiss cheese)
  • 1/2 cup hollandaise sauce (store-bought or homemade) (optional, but highly recommended!)
  • Fresh chives or parsley, chopped (optional)

Equipment

  • 9x13 inch baking dish

Method
 

  1. In a large bowl, toss the bread cubes with the diced ham. Distribute this mixture evenly into a greased 9x13 inch baking dish. This forms the hearty base of your casserole.
    1 pound fully cooked ham, diced, 1 loaf crusty bread (like French baguette or sourdough), cut into 1-inch cubes
  2. In a separate, medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined and smooth. This creamy mixture will soak into the bread and ham, creating a tender, flavorful casserole.
    12 large eggs, 3 cups whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Pour the egg mixture evenly over the bread and ham in the baking dish, pressing down gently with a spoon or spatula to ensure all the bread is moistened. Sprinkle the shredded Gruyere cheese over the top.
    1 cup shredded Gruyere cheese
  4. Cover the baking dish tightly with plastic wrap or foil and refrigerate overnight (or for at least 8 hours). This crucial step allows the bread to fully absorb the egg custard, ensuring a perfectly tender and cohesive casserole once baked.
  5. When ready to serve, preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish.
  6. Bake uncovered for 45-55 minutes, or until the casserole is set in the center and golden brown on top. A knife inserted into the center should come out clean.
  7. Let the casserole rest for 5-10 minutes before serving. Serve warm, drizzled with hollandaise sauce and garnished with fresh chives or parsley, if desired.
    1/2 cup hollandaise sauce (store-bought or homemade), Fresh chives or parsley, chopped

Notes

To store your Overnight Eggs Benedict Casserole, cover the baked dish tightly with plastic wrap or foil, or transfer any leftovers to an airtight container. Refrigerated, the casserole will stay fresh for up to 3-4 days. For longer storage, you can freeze individual portions or the entire casserole. Wrap portions tightly in plastic wrap, then in aluminum foil, or place them in freezer-safe containers. Frozen casserole will last for up to 2 months. To reheat, gently warm individual portions in the microwave until heated through, or place the entire casserole back into a preheated oven at 300°F (150°C) for about 20-30 minutes, or until warm. If reheating from frozen, it's best to thaw it overnight in the refrigerator first, then reheat as directed. Ensure the casserole is heated thoroughly before serving for optimal taste and safety.