Overnight Eggs Benedict Casserole Recipe

To make the casserole:

1. Spray a 13×9-inch baking dish with non-stick cooking spray. Sprinkle half of the Canadian bacon into an even layer in baking dish, top with English muffins, then sprinkle top evenly with remaining half of Canadian bacon.

2. In a large mixing bowl, whisk together eggs, onion powder garlic powder, and paprika vigorously until blended. Mix in a few pinches of salt and pepper and the milk until well blended.

3. Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly. Cover with plastic wrap and chill in the refrigerator overnight.

4. The following morning, preheat the oven to 375 degrees F and remove the casserole from the refrigerator and let rest while the oven is preheating or for at least 15 minutes.

5. Remove plastic wrap then cover the casserole dish with foil and bake for 30 minutes then uncover and continue to bake until a knife inserted into the center of the casserole comes out clean for about 15 to 20 minutes longer.

To make the hollandaise sauce:

1. Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat or a light simmer.

2. In a glass bowl that’s large enough to fit over that same medium saucepan or a double boiler, whisk together egg yolks, cream, lemon juice, and mustard.

3. Set bowl over simmering water in saucepan and whisk mixture constantly until it reaches 160 degrees F or coats the back of a spoon.

4. Reduce to very low heat and while whisking very slowly, pour in melted butter.

5. Remove the bowl from the saucepan. Add in salt, sugar, and cayenne pepper and mix well.

6. Serve casserole warm topped with warm hollandaise sauce and minced herbs.