Description
Overnight Eggs Benedict Casserole: Juicy ham, fluffy eggs, and creamy hollandaise sauce make this crowd-pleasing breakfast casserole a hit!
Ingredients
Scale
- 6 English muffins, split and cut into 1-inch cubes (about 6 cups)
- 12 oz (340g) Canadian bacon, chopped
- 8 large eggs
- 2 cups (475ml) whole milk
- 1 cup (240ml) heavy cream
- 1½ teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives, chopped (plus more for garnish)
- 4 large egg yolks
- 1 tablespoon lemon juice
- ½ cup (115g) unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Step 1: Prepare the Baking Dish Start by generously coating a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and adds a touch of richness to the edges of your **Overnight Eggs Benedict Casserole**.
- Step 2: Create the First Layer Arrange half of your English muffin cubes in an even layer across the bottom of the prepared baking dish. The pieces should fit snugly but not be compressed. Scatter half of the chopped Canadian bacon evenly over the English muffin layer.
- Step 3: Complete the Layering Add the remaining English muffin cubes to form a second layer, followed by the rest of the Canadian bacon. Press down gently to create a relatively even surface while maintaining some texture.
- Step 4: Prepare the Egg Mixture In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Add the onion powder, garlic powder, paprika, salt, pepper, and chopped chives. Whisk again until the spices are fully incorporated into the mixture.
- Step 5: Combine and Refrigerate Carefully pour the egg mixture over the layered ingredients, ensuring even distribution. Press down gently with a spatula to help the bread start absorbing the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Step 6: Bake the Casserole When you’re ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Bake the casserole uncovered for 45-50 minutes, until puffed, golden brown, and set in the center.
- Step 7: Prepare the Hollandaise While the casserole is baking, make your hollandaise sauce. In a heatproof bowl set over simmering water (not touching), whisk egg yolks and lemon juice until slightly thickened. Gradually drizzle in the melted butter while whisking constantly until the sauce is smooth and has thickened enough to coat the back of a spoon. Season with cayenne and salt.
- Step 8: Serve Remove the **Overnight Eggs Benedict Casserole** from the oven and let it rest for 5 minutes. Drizzle portions with warm hollandaise sauce and sprinkle with additional chopped chives before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square of casserole
- Calories: 480 calories per serving
- Sugar: 3g
- Sodium: 1120mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 295mg