Overnight Eggs Benedict Casserole
A delightful and easy casserole combining the classic taste of eggs Benedict with the heartiness of a breakfast dish, perfect for brunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Not vegetarian (can be made vegetarian)
Ingredients
Scale
- 12 large eggs
- 4 cups milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 6 slices of bread, toasted and cubed
- 2 cups cooked ham, diced
- 1 cup shredded cheddar cheese
- 1/2 cup hollandaise sauce (store-bought or homemade)
- Fresh parsley for garnish
Instructions
- Whisk together the eggs, milk, Dijon mustard, salt, pepper, and paprika in a large bowl until combined.
- Grease a 9×13 inch baking dish and layer in the toasted bread, followed by the diced ham and cheddar cheese.
- Pour the egg mixture over the bread layer, ensuring even coverage.
- Cover the dish with aluminum foil and refrigerate overnight.
- Preheat the oven to 350°F (175°C) and bake uncovered for 45-50 minutes until set and lightly browned.
- Drizzle with hollandaise sauce before serving and garnish with parsley.
Notes
Letting the casserole sit overnight is crucial for the flavors to blend and achieve the perfect texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 370mg
Find it online: https://www.spiritsdrink.com/overnight-eggs-benedict-casserole/