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Easy Overnight Eggs Benedict Casserole Recipe with Roasted Red Pepper Hollandaise

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This easy overnight Eggs Benedict casserole combines the convenience of a make-ahead dish with the indulgent flavors of classic Eggs Benedict, featuring a smoky roasted red pepper hollandaise sauce.

Ingredients

Scale
  • 8 large eggs, beaten (room temperature for best results)
  • 2 cups whole milk (or 2% for a lighter option)
  • 6 cups cubed day-old bread (preferably sourdough)
  • 1 ½ cups diced cooked ham (leftover ham works perfectly)
  • 1 cup shredded sharp cheddar cheese (or a blend of cheddar and Gruyère)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh chives, chopped (optional, for garnish)
  • 3 large egg yolks (for hollandaise)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (for hollandaise)
  • 6 tablespoons unsalted butter, melted and warm
  • ½ cup roasted red peppers, drained and pureed
  • Pinch of cayenne pepper (optional)
  • Salt and white pepper to taste

Instructions

  1. In a large bowl, whisk together the beaten eggs, milk, Dijon mustard, salt, and black pepper until fully combined to create the custard.
  2. Lightly grease a 9×13 inch baking dish. Layer half of the cubed bread evenly on the bottom, then scatter half of the diced ham and shredded cheese over the bread. Repeat with the remaining bread, ham, and cheese layers.
  3. Slowly pour the egg and milk custard mixture over the layered bread, pressing down gently with a spatula to ensure all the bread is soaked. Cover tightly with plastic wrap or foil and refrigerate overnight or for at least 6 hours.
  4. The next morning, puree the roasted red peppers in a blender until smooth. In a small heatproof bowl, whisk the egg yolks, lemon juice, and Dijon mustard until pale and thick.
  5. Place the bowl over a pot of gently simmering water (double boiler setup), whisking constantly. Slowly drizzle in the warm melted butter while whisking vigorously until the sauce thickens and doubles in volume. Remove from heat and stir in the pureed roasted red peppers, cayenne pepper, and season with salt and white pepper. Keep warm until serving.
  6. Preheat oven to 350°F (175°C). Remove the casserole from the fridge and uncover. Bake for 45–50 minutes until the top is golden brown and the custard is set but still slightly jiggly in the center. A knife inserted should come out mostly clean.
  7. Let the casserole rest for 5 minutes after baking. Spoon generous portions onto plates and drizzle with the warm roasted red pepper hollandaise. Garnish with chopped chives.

Notes

Use day-old bread to prevent sogginess. If casserole looks dry before baking, sprinkle extra milk and press down gently. Rest casserole 5 minutes after baking for best texture. Hollandaise sauce should be whisked constantly over gentle heat to avoid scrambling. Leftovers keep well refrigerated for up to 3 days and reheat gently in a low oven.

Nutrition

Keywords: Eggs Benedict casserole, overnight casserole, roasted red pepper hollandaise, brunch recipe, easy breakfast casserole, make-ahead brunch

Find it online: https://blixfood.com/easy-overnight-eggs-benedict-casserole-recipe-with-roasted-red-pepper-hollandaise/