Overnight Eggs Benedict Casserole
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5.0
36 reviews
Excellent
Overnight Eggs Benedict Casserole
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Eggs Benedict Casserole is the perfect holiday breakfast! It's brimming with salty Canadian bacon, rich eggs, hearty English muffins and it's finished off with a creamy, flavorful hollandaise sauce. It's the perfect indulgent, comforting breakfast to serve your loved ones and friends and you'll love that you do half the prep the night before!
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Ingredients
- 2 (6 oz) pkgs. Canadian bacon, chopped
- 1 (13 oz) pkg English muffins (6 total), each split and cut into 1-inch cubes
- 8 large eggs
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and freshly ground black pepper
- 2 cups milk (anything but skim)
- Minced fresh chives or parsley
Hollandaise sauce:
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp cayenne pepper (optional)
Instructions
- For the casserole: Spray a 13 by 9-inch baking dish with non-stick cooking spray. Sprinkle half of the Canadian bacon into an even layer in baking dish, top with English muffins, then sprinkle top evenly with remaining half of Canadian bacon.
- In a large mixing bowl (preferably one with a pouring spout) whisk together eggs, onion powder garlic powder and paprika vigorously until blended. Mix in a few pinches of salt and pepper and the milk until well blended.
- Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly. Cover with plastic wrap and chill in refrigerator overnight.
- The following morning preheat oven to 375 and remove casserole from refrigerator and let rest while oven is preheating, or for at least 15 minutes.
- Remove plastic wrap then cover casserole dish with foil and bake 30 minutes then uncover and continue to bake until a knife inserted into center of casserole comes out clean, about 15 - 20 minutes longer.
- For the hollandaise sauce: Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat, or a light simmer.
- In glass bowl that's large enough to fit over that same medium saucepan (or double boiler) whisk together egg yolks, cream, lemon juice and mustard.
- Set bowl over simmering water in saucepan (bowl shouldn't touch water) and whisk mixture constantly until it reaches 160 degrees, or coats the back of a spoon.
- Reduce to very low heat and while whisking very slowly pour in melted butter.
- Remove from bowl from saucepan. Add in salt, sugar and cayenne pepper and mix well. Serve casserole warm topped with warm hollandaise sauce and minced herbs.
Notes
- Prepare hollandaise sauce near the end of casserole baking so you can serve them both warm.
- Recipe source: adapted from Taste of Home
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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