Overnight Eggs Benedict Casserole
Make an overnight eggs Benedict casserole with Canadian bacon, English muffins, eggs, cream, and hollandaise for an easy make-ahead brunch.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 25 minutes
Total: 5 hours 25 minutes
Ingredients
Ingredients
- 1 pound Canadian bacon or ham steak chopped
- 6 English muffins split and cut into 1-inch cubes
- 10 large eggs beaten
- 1/2 cup milk
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 dill or green onion chopped, optional garnish
- 2/3 cup heavy cream for hollandaise
- 1-2 tablespoons lemon juice to taste
- 1-2 teaspoons Dijon mustard to taste
- 6 large egg yolks
- 1 cup butter
- a few dashes hot sauce to taste
- as needed cooking spray for the pan
Instructions
Instructions
- Coat a 13-by-9-inch baking dish with cooking spray. Chop the Canadian bacon or ham and cut the English muffins into cubes.
- Brown the Canadian bacon in a skillet over medium heat, then set it aside. Ham may be browned or used as is.
- Scatter half the meat in the dish, add all the English muffin cubes, and top with the remaining meat.
- Whisk the eggs, milk, cream, salt, and pepper together. Pour the mixture over the casserole, pressing the muffin cubes down so they are coated. Cover and refrigerate at least 4 hours or overnight.
- The next day, heat the oven to 350°F. Let the casserole sit out while the oven heats, then bake covered with foil for 45 minutes.
- Remove the foil and bake 15 minutes more, until the center is set and a toothpick comes out clean.
- For the hollandaise, melt the butter over medium-low heat. Whisk in the cream, egg yolks, lemon juice, hot sauce, and mustard until thickened; do not let it boil.
- Taste and adjust the hollandaise, drizzle it over the hot casserole, and garnish with dill or green onion if desired.