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Easy Overnight Ham and Cheese Eggs Benedict Casserole

Easy Overnight Ham and Cheese Eggs Benedict Casserole - featured image
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A simple and delicious overnight casserole combining ham, cheese, eggs, and a homemade hollandaise sauce, perfect for an effortless brunch.

Ingredients

Scale
  • 6 cups day-old bread cubes (French bread or sourdough)
  • 2 cups diced ham (leftover or deli ham)
  • 2 cups shredded sharp cheddar cheese
  • 8 large eggs (room temperature)
  • 2 cups whole milk (or 2% milk)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large egg yolks (for hollandaise sauce)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter (melted and warm)
  • Pinch of cayenne pepper (optional)
  • Salt to taste (for hollandaise sauce)

Instructions

  1. Cut the bread into roughly 1-inch cubes (about 6 cups). Dice the ham into small, bite-sized pieces (about 2 cups). Set aside.
  2. In a large bowl, whisk together 8 large eggs, 2 cups whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
  3. Add the bread cubes, diced ham, and shredded sharp cheddar cheese to the egg mixture. Gently fold everything together until the bread is evenly coated but not soggy.
  4. Pour the mixture into a greased 9×13 inch baking dish and spread evenly. Cover tightly with plastic wrap or foil.
  5. Refrigerate the casserole for at least 6 hours or overnight to allow the bread to soak up the egg mixture.
  6. The next morning, prepare the hollandaise sauce: whisk 3 egg yolks with 1 tablespoon lemon juice in a heatproof bowl over simmering water. Slowly drizzle in 1/2 cup melted butter while whisking continuously until thickened and smooth. Season with salt and a pinch of cayenne pepper if desired.
  7. Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit for 10 minutes.
  8. Bake uncovered for 45-50 minutes until the top is golden and a knife inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through baking.
  9. Let the casserole cool for 5 minutes after baking. Drizzle generously with hollandaise sauce and serve warm.

Notes

Use day-old bread to prevent sogginess. Room temperature eggs and milk help even baking. If hollandaise sauce splits, whisk in a teaspoon of cold water to bring it back together. For gluten-free, substitute bread with gluten-free cubes or cooked quinoa. Vegetarian version can omit ham and add sautéed vegetables.

Nutrition

Keywords: eggs benedict casserole, overnight casserole, ham and cheese casserole, brunch recipe, easy breakfast casserole, hollandaise sauce

Find it online: https://magnetmeal.com/easy-overnight-ham-and-cheese-eggs-benedict-casserole-recipe-for-perfect-brunch/