Overnight Eggs Benedict Casserole
A creamy, cheesy casserole that transforms classic Eggs Benedict into an easy-to-make breakfast dish perfect for family gatherings or brunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 15 hours
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 English muffins, split and toasted
- 12 eggs
- 2 cups milk
- 1 cup diced cooked ham or Canadian bacon
- 1 cup shredded cheese (such as cheddar or Swiss)
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped fresh chives or parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Layer the toasted English muffins in the bottom of the greased baking dish.
- Whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined.
- Pour the thoroughly whisked egg mixture over the layers of English muffins.
- Sprinkle the diced ham and shredded cheese evenly over the egg mixture.
- Cover the dish with plastic wrap and refrigerate overnight.
- Remove the plastic wrap and bake the casserole for 45-50 minutes, or until the casserole is set and golden on top.
- Garnish with chopped chives or parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Adjust cooking time based on the size of your baking dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 300mg