Description
A delicious and comforting Overnight Eggs Benedict Casserole featuring layers of English muffins, Canadian bacon, and eggs, topped with a rich homemade hollandaise sauce. Perfect for brunch or a special breakfast gathering, this easy-to-prepare casserole can be assembled the night before and baked fresh in the morning.
Ingredients
Units
Scale
For the Casserole
- 6 whole English muffins
- 450 grams (1 pound) thick cut Canadian bacon or ham
- 10 large whole eggs
- 227 grams (1 cup, 240 milliliters) milk, preferably whole milk
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- chives for garnish if desired
For the Hollandaise
- 170 grams (1 1/2 sticks, 3/4 cup) unsalted butter
- 6 large egg yolks
- 38 grams (2 1/2 tablespoons) fresh lemon juice
- 1/2 teaspoon salt
- splash of hot sauce or pinch of ground cayenne, if desired
Instructions
- Prepare the Casserole Dish: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray to prevent sticking.
- Cube the English Muffins: Split the English muffins in half and slice into ½ inch (1.25 cm) cubes. Place them evenly in the bottom of the prepared baking dish.
- Add Half the Canadian Bacon: Cube the Canadian bacon or ham and scatter half of it over the bread cubes. Toss lightly with your hands to combine evenly, then spread it out.
- Mix Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- Pour Egg Mixture: Pour the egg mixture over the bread and meat in the casserole dish, then top with the remaining Canadian bacon cubes, pressing down so all meat is submerged.
- Refrigerate Overnight: Cover the casserole tightly with foil or plastic wrap and refrigerate overnight or up to 24 hours to allow flavors to meld and the bread to soak.
- Bring to Room Temperature: About 1 hour 30 minutes before baking, remove the casserole from the fridge and let it sit at room temperature for 30 minutes.
- Preheat the Oven: Heat the oven to 350°F (175°C).
- Bake the Casserole: Remove cover and bake for 1 hour until eggs are set. Cover loosely with foil during the last 20 minutes to avoid over-browning. Keep covered after baking until ready to serve.
- Make the Hollandaise Sauce: Melt the butter and keep it warm. In a blender, combine egg yolks, lemon juice, salt, and hot sauce or cayenne. Blend on high briefly, then blend on low while slowly streaming in the warm melted butter. Adjust seasoning as needed.
- Serve: Slice the casserole and pour hollandaise sauce over individual servings. Garnish with chives if desired.
- Store Leftovers: Cover and refrigerate leftovers for up to 3 days.
Notes
- If your Canadian bacon is not pre-cooked (common outside the US), cook it before adding to the casserole.
- For best texture, allow the casserole to soak overnight before baking.
- Use whole milk for a richer casserole, but you can substitute with 2% if preferred.
- Keep hollandaise sauce warm in a thermos or on a low heat to prevent it from solidifying before serving.
- To avoid over-browning, cover with foil loosely during the last 20 minutes of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 280 mg
