Overnight Eggs Benedict Casserole (Print Version)
Layers of English muffins and Canadian bacon in a rich egg custard, topped with creamy Hollandaise.
# What You Need:
→ Bread & Protein
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced
→ Egg Mixture
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon paprika
→ Hollandaise Sauce
10 - 4 large egg yolks
11 - 1 tablespoon freshly squeezed lemon juice
12 - ½ cup unsalted butter, melted and hot
13 - ⅛ teaspoon cayenne pepper
14 - Salt, to taste
→ Garnish
15 - 2 tablespoons chopped fresh chives
16 - Paprika, for sprinkling
# Directions:
01 - Grease a 9x13-inch baking dish. Scatter half the English muffin pieces evenly in the dish. Top with half the Canadian bacon. Repeat layers with remaining muffins and bacon.
02 - In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, pepper, and paprika until well combined. Pour evenly over the muffin and bacon layers. Gently press down so all bread is moistened.
03 - Cover tightly with foil and refrigerate overnight at least 8 hours to allow flavors to meld and bread to absorb the custard.
04 - Preheat oven to 375°F. Remove casserole from refrigerator and let stand at room temperature while oven preheats.
05 - Bake covered with foil for 30 minutes to ensure even cooking throughout.
06 - Remove foil and bake an additional 15 minutes until puffed and golden and center is completely set.
07 - While casserole bakes, make Hollandaise in a heatproof bowl set over simmering water. Whisk egg yolks and lemon juice until thickened about 2 minutes. Slowly drizzle in hot melted butter whisking constantly until smooth and thick. Stir in cayenne and salt to taste. Keep warm.
08 - Let casserole cool 10 minutes before slicing. Drizzle portions with warm Hollandaise sauce. Garnish with chives and a sprinkle of paprika if desired.
# Insider Tips:
01 -
- You get all the luxury of Eggs Benedict without standing at the stove poaching eggs for eight people while everyone hovers hungry behind you
- The overnight rest means you can actually enjoy your morning coffee instead of frantically assembling breakfast
02 -
- Do not skip the overnight rest period no matter how tempting it becomes to bake immediately
- The Hollandaise will thicken as it stands, so make it just before serving or whisk in a teaspoon of warm water to loosen it up
03 -
- Use the sharpest knife you have for clean cuts through the fluffy baked strata
- Layer the ingredients in a pattern rather than randomly so each serving gets equal distribution of Canadian bacon