Description
This Overnight Eggs Benedict Casserole is a delightful make-ahead brunch dish featuring layers of English muffins, Canadian bacon, and eggs baked to perfection. Topped with a rich homemade hollandaise sauce, it offers a comforting and elegant meal that’s perfect for special occasions or weekend breakfasts.
Ingredients
Units
Scale
For the Casserole
- 6 whole English muffins
- 1 pound (450 grams) thick cut Canadian bacon or ham
- 10 large whole eggs
- 1 cup (227 grams) whole milk
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- Chives for garnish (optional)
For the Hollandaise Sauce
- 3/4 cup (170 grams, 1 1/2 sticks) unsalted butter
- 6 large egg yolks
- 2 1/2 tablespoons (38 grams) fresh lemon juice
- 1/2 teaspoon salt
- Splash of hot sauce or pinch of ground cayenne (optional)
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.
- Prepare bread and meat: Split the English muffins into halves, then cut into ½ inch cubes. Place them in the bottom of the baking dish. Cube the Canadian bacon or ham and add half on top of the bread cubes. Lightly toss to combine and spread evenly.
- Mix egg mixture: In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- Assemble casserole: Pour the egg mixture over the bread and meat in the baking dish. Top with the remaining meat cubes and press down gently to submerge the ingredients.
- Refrigerate overnight: Cover the dish with foil or plastic wrap and refrigerate for at least several hours or up to 24 hours to allow flavors to meld and the bread to soak.
- Preheat oven and rest casserole: About 1 hour 30 minutes before serving, remove the casserole from the fridge and let sit at room temperature for 30 minutes. Preheat the oven to 350°F (175°C).
- Bake the casserole: Remove the cover and bake for 50 minutes to 1 hour until the eggs are set. Cover with loose foil for the last 20 minutes to prevent over-browning. Keep covered and warm until serving.
- Melt butter for hollandaise: While the casserole bakes, melt the butter and keep it warm.
- Make hollandaise sauce: In a blender, combine egg yolks, lemon juice, salt, and hot sauce or cayenne if using. Blend on high for a few seconds. Then blend on low while slowly streaming in the warm melted butter until thickened. Adjust seasoning as needed.
- Serve: Slice the casserole and drizzle with hollandaise sauce. Garnish with chives if desired. Serve immediately as the sauce thickens when cooled.
Notes
- If your Canadian bacon is not precooked, be sure to cook it before adding it to the casserole.
- You can prepare the casserole up to 24 hours in advance and refrigerate to develop better texture and flavor.
- To keep hollandaise warm if not serving immediately, store in a thermos or place on a warm stove surface.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- The recipe works well with ham as a substitute for Canadian bacon.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 320 mg
