Description
This Overnight Eggs Benedict Casserole is a delightful make-ahead breakfast dish combining layers of Canadian bacon, English muffins, and a rich egg mixture. Topped with a creamy homemade hollandaise sauce, this casserole is perfect for brunch gatherings and guaranteed to impress with its comforting flavors and elegant presentation.
Ingredients
Scale
Casserole
- 2 (6 oz) packages Canadian bacon, chopped
- 1 (13 oz) package English muffins (6 total), each split and cut into 1-inch cubes
- 8 large eggs
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 cups milk (anything but skim)
Hollandaise Sauce
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp cayenne pepper (optional)
- Minced fresh chives or parsley, for garnish
Instructions
- Prepare the casserole base: Spray a 13 by 9-inch baking dish with non-stick cooking spray. Evenly spread half of the chopped Canadian bacon on the bottom, layer the English muffin cubes over the bacon, then sprinkle the remaining Canadian bacon on top.
- Mix the egg mixture: In a large mixing bowl with a pouring spout, whisk together the eggs, onion powder, garlic powder, paprika, a few pinches of salt and black pepper until well blended. Gradually whisk in the milk until the mixture is smooth and uniform.
- Assemble and chill: Slowly pour the egg mixture evenly over the casserole in the baking dish, making sure to coat the English muffin cubes thoroughly. Cover tightly with plastic wrap and refrigerate overnight to allow flavors to meld and the bread to soak.
- Preheat oven and rest casserole: The next morning, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it rest at room temperature for at least 15 minutes while the oven heats.
- Bake the casserole: Remove the plastic wrap, cover the dish with foil, and bake for 30 minutes. Then uncover and continue baking for an additional 15 to 20 minutes, or until a knife inserted into the center comes out clean and the casserole is set.
- Prepare the hollandaise sauce: Bring a medium saucepan filled with a few inches of water to a light boil, then reduce heat to maintain a gentle simmer. In a heatproof glass bowl that fits over the saucepan without touching the water, whisk together the egg yolks, heavy cream, lemon juice, and Dijon mustard.
- Cook the sauce base: Place the bowl over the simmering water and whisk constantly until the mixture thickens and reaches 160°F (71°C), or coats the back of a spoon.
- Incorporate butter and season: Lower the heat to very low and slowly drizzle in the melted butter while whisking continuously to emulsify. Remove the bowl from the heat and stir in salt, sugar, and cayenne pepper if using.
- Serve: Serve the warm casserole topped generously with the warm hollandaise sauce and sprinkle with minced fresh chives or parsley for garnish.
Notes
- Ensure the bowl for the hollandaise does not touch the simmering water to avoid scrambling the eggs.
- The casserole can be prepared up to a day in advance for convenience.
- For a richer flavor, use whole or 2% milk instead of skim.
- The cayenne pepper in the hollandaise is optional and can be omitted for a milder sauce.
- Use fresh herbs for garnish to add a bright flavor and attractive presentation.
