Description
This Overnight Eggs Benedict Casserole takes all the classic flavors of eggs Benedict—English muffins, Canadian bacon, poached eggs, and creamy hollandaise—and turns them into a delicious, make-ahead breakfast bake. Perfect for brunch or holiday mornings!
Ingredients
For the Casserole:
- 6 English muffins, cut into cubes
- 8 oz Canadian bacon or ham, diced
- 8 large eggs
- 2 cups milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp onion powder
- ½ tsp paprika
For the Hollandaise Sauce:
- ½ cup unsalted butter, melted
- 3 large egg yolks
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- ¼ tsp salt
- Dash of cayenne pepper
Instructions
1️⃣ Assemble the Casserole: Grease a 9×13-inch baking dish. Spread English muffin cubes evenly, then sprinkle with Canadian bacon.
2️⃣ Prepare the Egg Mixture: In a bowl, whisk eggs, milk, salt, pepper, onion powder, and paprika. Pour over the muffins and bacon. Cover and refrigerate overnight.
3️⃣ Bake: Preheat oven to 375°F (190°C). Remove casserole from the fridge and let sit at room temperature for 15 minutes. Bake uncovered for 40-45 minutes, until golden and set.
4️⃣ Make the Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Slowly drizzle in melted butter while blending until smooth.
5️⃣ Serve: Drizzle warm hollandaise over the casserole. Garnish with fresh parsley and enjoy!
Notes
✔️ To save time, use store-bought hollandaise sauce.
✔️ Add sautéed spinach for an extra layer of flavor.
✔️ Store leftovers in an airtight container for up to 3 days.
Nutrition
- Calories: 320 kcal
- Fat: 18g
- Carbohydrates: 22g
- Protein: 18g