Description
This Overnight Eggs Benedict Casserole is a delicious make-ahead breakfast dish featuring toasted English muffins, savory Canadian bacon, and a rich homemade hollandaise sauce. Perfect for brunch gatherings or special mornings, the casserole is assembled the night before and baked until golden and set, then served with creamy hollandaise and fresh chives for garnish.
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, 240 milliliters) 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 casserole dish: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray to prevent sticking.
- Cube the muffin and bacon: Split the English muffins in half, then slice into ½ inch (1.25 cm) cubes. Place these cubes in the baking dish. Cube the Canadian bacon and add half of it over the muffin cubes. Lightly toss the bread and meat cubes together with your hands, then spread evenly.
- Mix eggs and milk: In a large bowl, whisk together the 10 whole eggs, 1 cup milk, 1 teaspoon salt, and ¾ teaspoon black pepper until fully combined.
- Assemble casserole: Pour the egg mixture over the bread and bacon in the dish. Top with the remaining bacon cubes, pressing down to submerge them in the egg mixture.
- Refrigerate overnight: Cover the dish with foil or plastic wrap and refrigerate overnight, or up to 24 hours. For best texture, allow it to soak for at least a few hours. You can skip refrigeration and bake immediately if necessary.
- Bring to room temperature: About 1 hour and 30 minutes before baking, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat oven and bake: Preheat the oven to 350°F (175°C). Remove the cover and bake the casserole for 50 minutes to 1 hour until the eggs are fully set. Cover loosely with foil for the last 20 minutes to prevent over-browning. Remove casserole from oven and keep covered until ready to serve.
- Make hollandaise sauce: Melt the butter and keep it warm. In a blender, combine egg yolks, lemon juice, salt, and optional hot sauce or cayenne. Blend briefly on high. Then blend on low while slowly streaming in the warm melted butter until the sauce thickens. Adjust seasoning to taste.
- Serve: Slice the casserole and pour hollandaise sauce over each portion. Garnish with chopped chives if desired. Serve immediately; hollandaise will thicken as it cools. Keep warm if not serving right away.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
Notes
- The Canadian bacon sold in the US is fully cooked; if yours is raw, cook it before adding to the casserole.
- Use whole milk for a richer flavor, but 2% milk can be substituted.
- Letting the casserole sit overnight improves texture and allows flavors to meld.
- If you want a spicier hollandaise, add extra cayenne or hot sauce to your liking.
- For a gluten-free version, substitute the English muffins with gluten-free bread toasted and cubed.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 370 mg
