While breakfast might be one of the most important meals of the day, it’s also one of my favorites, and this Easy Overnight Eggs Benedict is up there. There’s a lot to enjoy here, too. You get all the flavors of a classic Eggs Benedict, but the preparation is as easy as could be.
Before we go on, though, let’s address one key difference between the Easy Overnight Eggs Benedict and a traditional Eggs Benedict. You may notice that this recipe doesn’t have the poached eggs many of us associate with the dish. However, Easy Overnight Eggs Benedict more than makes up for that in how well the egg mixture soaks into the English muffins as they sit overnight. You end up with a delectable dish that’s supremely enjoyable.
Interestingly, we aren’t the first to switch some things up with an Eggs Benedict recipe. The “original” recipe was buttered toast, bacon, poached eggs, and hollandaise. Similarly, ham and Canadian bacon are both common in different versions of the dish. Then there are other variations, such as Eggs Florentine, which substitutes spinach for ham.
As for the origin of the dish, Delmonico’s in Manhattan and the Waldorf Hotel both lay claim to the creation of the recipe. And New York City yachtsman and banker, Commodore C.E. Benedict, held that he was the creator of the dish. In fact, Benedict’s is more like this Easy Overnight Eggs Benedict in that it calls for an egg and ham mixture.
One thing I do know is that anyone who cooks regularly probably has their own version of numerous dishes. That’s part of what makes cooking so fun – you never know what fantastic new addition or substitution or technique is just around the corner.
In any case, I hope you enjoy this recipe. As for me, I’m heading to the kitchen to make it right now!Print
Easy Overnight Eggs Benedict
Make your morning easy with this Easy Overnight Eggs Benedict recipe, perfect for the whole family! This casserole is made the night before and combines all of the flavors you love into one big dish.
- Prep Time: 20 minutes
- Set Time: 12 hours
- Cook Time: 1 hour
- Total Time: 13 hours 20 minutes
- Yield: Serves 6-8 1x
- Category: Breakfast
- 6 large eggs
- 1 cup half-and-half
- 3 scallions, chopped
- 1 teaspoon salt
- 2 (7-ounce) ham steaks, cut into 1/2-inch dice
- 6 English muffins, toasted and cut into 1-inch cubes
- 1/2 teaspoon paprika
- 1 cup whole milk
- 1 (.9-ounce) package hollandaise sauce mix
- 4 tablespoons unsalted butter
- Fresh parsley, for garnish
- Lightly coat a 9×13-inch baking dish with cooking spray. Whisk together the eggs, half-and-half, scallions, and salt.
- Spread half of the ham in the baking dish. Place the toasted English mufﬁn cubes on top of the ham and then top with the remaining ham. Pour the egg mixture over the casserole, cover, and refrigerate overnight.
- Heat the oven to 375 degrees F. Sprinkle the paprika over the casserole, cover with foil, and bake for 45 minutes. Remove the foil and bake until the egg mixture is set, an additional 15 minutes.
- Meanwhile, whisk the milk and hollandaise sauce mix together in a saucepan. Add the butter and bring to a boil, stirring. Lower the heat to a simmer and stir until thick. Drizzle the sauce over the casserole and serve, garnished with parsley sprigs.
- Use whole-wheat English mufﬁns for a healthier alternative.
Have you tried this recipe? What did you think of it?