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Easy Creamy Overnight Eggs Benedict Casserole Recipe with Hollandaise Sauce

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A creamy, comforting overnight casserole that combines classic Eggs Benedict flavors with a hassle-free preparation and a shortcut hollandaise sauce. Perfect for busy mornings or brunch gatherings.

Ingredients

Scale
  • 6 English muffin halves, split and toasted
  • 1 cup cooked ham, diced
  • 8 large eggs, room temperature
  • 1 ½ cups (360 ml) milk (whole or 2%; almond or oat milk for dairy-free)
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (100 g) shredded Swiss cheese
  • 2 tbsp (28 g) butter, melted
  • 1 tsp mustard
  • Salt and pepper to taste
  • 2 tbsp fresh chives, chopped (optional)
  • For the hollandaise sauce:
  • 3 large egg yolks
  • ½ cup (115 g) unsalted butter, melted and hot
  • 1 tbsp fresh lemon juice
  • ½ tsp Dijon mustard
  • Salt and cayenne pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Toast English muffins until golden and slightly crisp (3-5 minutes under broiler or 5 minutes in toaster).
  2. Lightly grease a 9×13-inch baking dish with butter. Arrange toasted muffin halves evenly in the dish. Scatter diced ham on top, then sprinkle shredded Swiss cheese.
  3. In a large bowl, whisk together eggs, milk, softened cream cheese, melted butter, mustard, salt, and pepper until cream cheese is mostly incorporated with some lumps remaining. Stir in chopped chives if using.
  4. Pour egg mixture evenly over the layered muffins, ham, and cheese. Press down gently with a spatula to help muffins soak up the liquid. Cover tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours.
  5. Remove casserole from fridge while oven preheats to 350°F (175°C). Bake uncovered for 35-40 minutes until eggs are set and top is lightly golden.
  6. While casserole bakes, prepare hollandaise sauce: In a blender, combine egg yolks, hot melted butter, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend on high for 20-30 seconds until thick and creamy. Adjust seasoning to taste.
  7. Let casserole cool 5 minutes after baking. Slice into squares, drizzle with warm hollandaise sauce, and garnish with extra chives or paprika if desired.

Notes

Do not overmix the egg mixture to keep cream cheese lumps for creaminess. Toast English muffins well to prevent sogginess. Use room temperature eggs and milk for better baking results. The hollandaise sauce is made with a blender shortcut to avoid double boiler fuss. Reheat leftovers gently to maintain sauce texture. Variations include vegetarian, gluten-free, dairy-free, and seafood adaptations.

Nutrition

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

Find it online: https://flurpchef.com/easy-creamy-overnight-eggs-benedict-casserole-recipe-with-hollandaise-sauce/