Overnight Eggs Benedict Casserole
This overnight eggs benedict casserole is super easy to make and loaded with flavor! With layers of English muffins and Canadian bacon, all topped with a zesty hollandaise sauce, breakfast doesn’t get better than this!
Foto: The Recipe Critic
Ingredients
- 12 ounces Canadian bacon
- 6 English muffins cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 large egg yolks
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- ½ cup melted butter
Steps
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Lightly grease a 9x13-inch baking dish. Sprinkle HALF of the 12 ounces Canadian bacon in the dish, then add the 6 English muffins cut into 1-inch cubes, top with the remaining Canadian bacon.
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In a large bowl, whisk together the 8 large eggs, 2 cups whole milk, 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture over the top of the muffins and bacon. Cover and refrigerate overnight.
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Preheat the oven to 375 degrees Fahrenheit. Cover the casserole with foil and bake for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean. A few crumbs are okay, but there shouldn't be any wet or soggy crumbs on the knife.
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While the casserole is baking, prepare the sauce. On top of a double boiler (or a metal bowl over a pot of simmering water) whisk together the 4 large egg yolks, ½ cup heavy cream, 2 tablespoons fresh lemon juice, and 2 teaspoons dijon mustard until blended. Continue to cook, whisking constantly, until the mixture has thickened enough that it can coat the back of a spoon when dipped in.
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Reduce heat to low and slowly whisk in the ½ cup melted butter. Drizzle over the casserole, garnish with chopped parsley, and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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