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Creamy Overnight Eggs Benedict Casserole with Homemade Hollandaise

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A comforting and easy make-ahead casserole that combines the classic flavors of Eggs Benedict with a creamy custard and homemade hollandaise sauce, perfect for brunch or special occasions.

Ingredients

Scale
  • 6 English muffin halves, toasted
  • 8 oz (225 g) cooked ham, diced
  • 8 large eggs, room temperature
  • 1 ½ cups (360 ml) whole or 2% milk
  • ½ cup (120 ml) heavy cream
  • 1 cup (100 g) shredded cheddar cheese
  • 1 cup (225 g) unsalted butter
  • 2 tbsp (30 ml) fresh lemon juice
  • 3 egg yolks, room temperature
  • 1 tsp (5 ml) white vinegar
  • Salt and pepper, to taste
  • ½ tsp Dijon mustard (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly toast the English muffin halves until golden but still slightly firm, about 5 minutes. Dice the ham into small cubes.
  2. In a large bowl, whisk together 8 large eggs, 1 ½ cups whole milk, ½ cup heavy cream, salt, and pepper until fully combined and smooth. Set aside.
  3. Grease a 9×13 inch (23×33 cm) baking dish with butter. Arrange the toasted muffin halves evenly on the bottom. Scatter the diced ham on top, then sprinkle shredded cheddar cheese over everything.
  4. Slowly pour the custard mixture over the layered ingredients, pressing gently on the muffins so they soak up the custard. Let it sit for 5 minutes to absorb.
  5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes until the custard is set and the top is lightly golden. A knife inserted in the center should come out clean but moist.
  6. While the casserole bakes, melt 1 cup unsalted butter gently in a saucepan until warm but not browned.
  7. In a heatproof bowl, whisk together 3 egg yolks, 2 tablespoons fresh lemon juice, 1 teaspoon white vinegar, a pinch of salt, and ½ teaspoon Dijon mustard (if using). Place the bowl over a pot of gently simmering water (double boiler style), whisking constantly until the mixture thickens slightly, about 3-5 minutes.
  8. Slowly drizzle in the melted butter, whisking vigorously until the sauce is thick, creamy, and smooth. Remove from heat and keep warm.
  9. Once the casserole is out of the oven, let it cool for 5 minutes before slicing. Spoon generous amounts of homemade hollandaise over each serving.

Notes

Use room temperature eggs and dairy for smooth custard and stable hollandaise. Melt butter gently without browning for best sauce texture. Let custard soak into muffins before baking. If hollandaise separates, whisk in a teaspoon of warm water to re-emulsify. Avoid overbaking to keep casserole moist. Can be assembled the night before and baked in the morning.

Nutrition

Keywords: Eggs Benedict casserole, homemade hollandaise, brunch casserole, make-ahead breakfast, easy brunch recipe, creamy casserole

Find it online: https://prismtaste.com/creamy-overnight-eggs-benedict-casserole-with-homemade-hollandaise-recipe/