Description
This Overnight Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, perfect for preparing ahead and serving a crowd. Layers of toasted English muffins, savory Canadian bacon, and a rich egg custard bake together to create a comforting dish, topped with a creamy homemade hollandaise sauce for an indulgent finish.
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) milk, preferably whole milk
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- Chives for garnish if desired
For the Hollandaise Sauce
- 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 Baking Dish: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray to prevent sticking during baking.
- Cube the English Muffins: Split the English muffins in half, then slice into ½ inch (1.25 cm) cubes. Place these cubes evenly into the bottom of the baking dish.
- Add Canadian Bacon: Cube the Canadian bacon or ham and add half of it over the bread cubes. Lightly toss with your hands to combine and then spread evenly in the dish.
- Mix Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- Assemble the Casserole: Pour the egg mixture over the bread and bacon layers. Top with the remaining bacon cubes, pressing them down gently to submerge in the liquid.
- Refrigerate Overnight: Cover the dish tightly with foil or plastic wrap and refrigerate overnight or up to 24 hours for optimal texture. Alternatively, bake immediately but texture may vary.
- 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 Oven: Preheat your oven to 350°F (175°C).
- Bake the Casserole: Remove the cover and bake for 1 hour until eggs are set. During the last 20 minutes, loosely cover with foil to prevent over-browning. Remove from oven and keep covered until ready to serve.
- Prepare Hollandaise Sauce: Melt the butter and keep warm. In a blender, combine egg yolks, lemon juice, salt, and hot sauce or cayenne if using. Blend briefly at high speed. Remove blender lid and slowly stream in the warm melted butter while blending on low until thickened. Taste and adjust seasoning.
- Serve: Slice the casserole and pour hollandaise sauce over the portions. Garnish with chopped chives if desired. Serve immediately, keeping hollandaise warm to prevent solidification.
- Store Leftovers: Cover and refrigerate leftovers for up to 3 days.
Notes
- If using uncooked Canadian bacon or ham, cook it prior to adding to the casserole.
- Overnight refrigeration enhances the texture, but you can bake immediately if short on time.
- To keep hollandaise sauce warm without solidifying, store in a thermos or on lowest heat on the stove.
- Chives add a fresh garnish but are optional.
- Use whole milk for best creaminess; other milks can be substituted with slight texture changes.
Nutrition
- Serving Size: 1 serving (approx. 1/9 of casserole)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 280 mg
