Overnight Eggs Benedict Casserole
This Overnight Eggs Benedict Casserole is a comforting make-ahead brunch dish that combines toasted English muffins, diced turkey, and a creamy custard topped with hollandaise sauce.
Ingredients
Casserole Base
- 4 pieces English muffins, toasted and cubed Toasting keeps the cubes structural.
- 8 ounces cooked turkey, diced Use deli-style roasted turkey or leftover roast turkey.
- 12 large eggs The backbone of the custard.
- 2 cups milk Whole milk makes it richer; 2% works fine.
Seasoning & Topping
- 1 teaspoon salt Season early.
- 1/2 teaspoon black pepper For warmth.
- 1/4 teaspoon cayenne pepper Optional for warmth.
- 1 cup shredded cheese Swiss or cheddar melts well.
- 1 cup hollandaise sauce Store-bought is fine; homemade is optional.
Instructions
Preparation
- Preheat your oven and start by toasting the English muffins.
- Grease a large baking dish with butter or nonstick spray.
- Spread the toasted muffin cubes evenly across the bottom of the dish.
- Scatter the diced turkey over the muffin cubes.
- In a large bowl, whisk together eggs, milk, salt, pepper, and cayenne until smooth.
- Pour the egg mixture over the muffins and turkey, pressing down gently.
- Top with shredded cheese and drizzle hollandaise sauce over the top.
- Cover with plastic wrap and refrigerate overnight.
Cooking
- Preheat the oven to 350°F (175°C).
- Remove plastic wrap and bake for 45-50 minutes until the eggs are set.
- Let it cool for a few minutes before slicing and serving.
- Garnish with chopped chives and serve with extra hollandaise if desired.
Notes
Let the bread toast properly to prevent sogginess. Allow the casserole to rest for at least 5 minutes after baking for cleaner slices.
Nutrition
Serving: 1gCalories: 330kcalCarbohydrates: 28gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!