
How To Make Overnight Eggs Benedict Casserole
Serve a comforting breakfast to your loved ones with this overnight eggs benedict casserole made with eggs, English muffins, and topped with creamy sauce.
Serves:
Ingredients
- 6ozCanadian bacon,chopped
- 13ozEnglish muffins
- 8eggs,large
- ½tsponion powder
- ÂĽtspgarlic powder
- ÂĽtsppaprika
- salt and freshly ground black pepper
- 2cupsmilk
- fresh chives ,or parsley, Minced
For the Hollandaise sauce:
- 4egg yolks,large
- ½cupheavy cream
- 2tbspFresh Lemon Juice
- 1tspdijon mustard
- ½cupunsalted butter,melted
- ÂĽtspsalt
- â…›tspsugar
- â…›tspcayenne pepper ,optional
Instructions
To make the casserole:
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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.
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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.
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Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly. Cover with plastic wrap and chill in the refrigerator overnight.
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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.
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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:
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Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat or a light simmer.
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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.
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Set bowl over simmering water in saucepan and whisk mixture constantly until it reaches 160 degrees F or coats the back of a spoon.
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Reduce to very low heat and while whisking very slowly, pour in melted butter.
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Remove the bowl from the saucepan. Add in salt, sugar, and cayenne pepper and mix well.
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Serve casserole warm topped with warm hollandaise sauce and minced herbs.
Nutrition
- Calories:Â 323.16kcal
- Fat:Â 21.16g
- Saturated Fat:Â 11.34g
- Trans Fat:Â 0.39g
- Monounsaturated Fat:Â 6.25g
- Polyunsaturated Fat:Â 1.89g
- Carbohydrates:Â 20.67g
- Fiber:Â 1.90g
- Sugar:Â 3.84g
- Protein:Â 13.82g
- Cholesterol:Â 240.16mg
- Sodium:Â 395.54mg
- Calcium:Â 161.91mg
- Potassium:Â 332.09mg
- Iron:Â 1.98mg
- Vitamin A: 226.60µg
- Vitamin C:Â 1.30mg
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