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.
Author:Addie Gundry
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
Ingredients
Scale
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
Instructions
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.
Notes
Use whole-wheat English muffins for a healthier alternative.
