Description
Overnight Eggs Benedict Casserole takes all the flavors of the classic brunch favorite and transforms them into a make-ahead dish that’s perfect for a crowd. This casserole features layers of toasted English muffins, savory Canadian bacon, and a rich, custardy egg mixture. Topped with a creamy homemade hollandaise sauce, this dish is perfect for holidays, brunch gatherings, or any time you want a stress-free yet indulgent breakfast.
Ingredients
Scale
For the Casserole:
- 6 English muffins, cut into 1-inch cubes
- 1 ½ cups Canadian bacon, diced
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for garnish)
- 2 tablespoons chopped fresh chives (for garnish)
For the Hollandaise Sauce:
- 3 large egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- Pinch of cayenne pepper (optional)
Ingredient Highlights
- English Muffins: These soak up the egg mixture beautifully, creating a soft yet slightly crispy texture.
- Canadian Bacon: Adds a smoky, savory element that perfectly complements the creamy eggs.
- Egg Mixture: A combination of eggs, milk, and cream creates a rich custard that binds everything together.
- Hollandaise Sauce: This creamy, buttery sauce is the classic topping for eggs Benedict and brings everything together.
Instructions
Prepare the Casserole:
- Grease the Baking Dish: Lightly butter or spray a 9×13-inch baking dish.
- Layer the English Muffins and Bacon: Spread the cubed English muffins evenly in the baking dish, then sprinkle the diced Canadian bacon over the top.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- Pour Over the Casserole: Evenly pour the egg mixture over the English muffins and bacon, ensuring everything is well-soaked.
- Cover and Refrigerate: Cover the dish with plastic wrap and refrigerate overnight (at least 8 hours).
Bake the Casserole:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake: Remove the casserole from the fridge and let it sit at room temperature for 15 minutes. Bake uncovered for 40-45 minutes, or until the center is set and the top is golden brown.
- Garnish: Sprinkle with paprika and chopped fresh chives before serving.
Make the Hollandaise Sauce:
- Whisk the Yolks: In a heatproof bowl, whisk the egg yolks, lemon juice, Dijon mustard, and salt.
- Melt the Butter: Slowly drizzle in the melted butter while whisking constantly.
- Thicken the Sauce: Place the bowl over a pot of simmering water (double-boiler method), whisking until thickened, about 2-3 minutes.
- Add Seasoning: Stir in cayenne pepper if using, then remove from heat.
Serve:
- Drizzle with Hollandaise: Pour the warm hollandaise sauce over the baked casserole before serving.
- Prep Time: 15 minutes
- Chilling Time: 8 hours
- Cook Time: 45 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 22g
- Carbohydrates: 25g
- Protein: 18g