Print

Easy Overnight Dump-and-Go Croissant Eggs Benedict Casserole

Easy Overnight Dump-and-Go Croissant Eggs Benedict Casserole - featured image
Print Recipe

A simple, indulgent breakfast casserole that combines flaky croissants, savory ham, and a creamy hollandaise-inspired custard, perfect for busy mornings and brunches.

Ingredients

Scale
  • 4 large croissants (day-old or slightly stale preferred)
  • 8 ounces deli ham (sliced or cubed)
  • 8 large eggs (room temperature)
  • 2 cups whole milk or 2% milk (480 ml)
  • ½ cup mayonnaise (120 ml)
  • 1 tablespoon Dijon mustard
  • 1 cup shredded Swiss cheese (100 g)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Butter (for greasing the baking dish)

Instructions

  1. Generously butter a 9×13 inch (23×33 cm) baking dish to prevent sticking and add richness. (5 minutes)
  2. Tear or roughly cut 4 large croissants into bite-sized pieces about 2-inch chunks. (5 minutes)
  3. Spread half of the torn croissants evenly in the baking dish. Top with half of the 8 ounces of deli ham. Repeat with remaining croissants and ham to create two layers. (5 minutes)
  4. In a medium mixing bowl, whisk together 8 large eggs, 2 cups whole milk, ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, salt, and pepper until fully combined and slightly frothy. (5 minutes)
  5. Slowly pour the egg mixture evenly over the croissant and ham layers. Use a spatula to gently press croissants down to help absorb the custard. (5 minutes)
  6. Sprinkle 1 cup shredded Swiss cheese evenly on top. (2 minutes)
  7. Cover the dish tightly with plastic wrap or foil and refrigerate overnight or for at least 6 hours to allow croissants to soak fully.
  8. Preheat oven to 350°F (175°C). Remove cover and bake uncovered for 45-55 minutes, or until the top is golden brown, custard is set, and a knife inserted near the center comes out clean. (45-55 minutes)
  9. Let the casserole cool for 10 minutes before slicing to help it set further and make serving easier. (10 minutes)

Notes

[‘Use day-old croissants to prevent sogginess and maintain texture.’, ‘Whisk eggs thoroughly for a smooth custard and even baking.’, ‘Do not overfill the baking dish to avoid spills during baking.’, ‘Rest casserole after baking for easier slicing.’, ‘If top browns too fast, tent loosely with foil halfway through baking.’, ‘Mayonnaise and lemon juice mimic hollandaise sauce without extra effort.’, ‘Can substitute Swiss cheese with Gruyère, mozzarella, or cheddar.’, ‘For dairy-free, use dairy-free milk, mayonnaise, and cheese alternatives.’, ‘Leftovers keep well refrigerated for up to 3 days and reheat best in oven.’, ‘Freezing portions is possible; thaw overnight before reheating.’]

Nutrition

Keywords: eggs benedict casserole, croissant casserole, breakfast casserole, brunch recipe, easy breakfast, overnight casserole, dump-and-go casserole

Find it online: https://siennaspoon.com/easy-overnight-dump-and-go-croissant-eggs-benedict-casserole-recipe-for-perfect-breakfast/