Description
This Overnight Eggs Benedict Casserole is a delightful make-ahead breakfast or brunch dish combining cubed English muffins, Canadian bacon, and eggs baked to perfection. Topped with a rich homemade hollandaise sauce, it offers a comforting and elegant meal that’s perfect for gatherings. The casserole is prepared the night before, allowing the flavors to meld and the texture to improve, making morning preparation easy and stress-free.
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 baking dish: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray to prevent sticking.
- Cube the bread and meat: Split the English muffins in half, then slice into ½ inch (1.25 cm) cubes. Place in the baking dish. Cube the Canadian bacon or ham and add half over the bread cubes. Lightly toss with your hands to combine and spread evenly.
- Mix the egg base: In a large bowl, whisk together the whole eggs, milk, salt, and black pepper until fully blended.
- Add egg mixture and meat: Pour the egg mixture into the baking dish over the bread and meat. Top with the remaining meat cubes and press gently to submerge them in the egg mixture.
- Refrigerate overnight: Cover the dish tightly with foil or plastic wrap and refrigerate overnight or up to 24 hours to develop flavor and texture.
- Bring to room temperature: About 1 hour and 30 minutes before baking, remove the casserole from the fridge and let it sit at room temperature for 30 minutes.
- Preheat oven and bake: Preheat the oven to 350°F (175°C). Remove cover and bake uncovered for 50 minutes to 1 hour until eggs are set. Cover loosely with foil during the last 20 minutes to prevent over-browning.
- Prepare hollandaise sauce: While casserole bakes, melt butter and keep warm. In a blender, combine egg yolks, lemon juice, salt, and hot sauce or cayenne if using. Blend briefly on high, then blend on low while slowly streaming in warm melted butter until thickened. Taste and adjust seasoning.
- Serve: Slice the casserole and pour hollandaise sauce over each portion. Garnish with chopped chives if desired. Serve immediately.
- Store leftovers: Cover and refrigerate leftovers for up to 3 days.
Notes
- The Canadian bacon sold in the US is fully cooked; if using uncooked bacon outside the US, cook it before adding to the casserole.
- You can bake the casserole immediately without refrigerating overnight, but resting it for several hours improves texture.
- If the hollandaise sauce needs to wait before serving, keep it warm in a thermos or on a low heat setting on the stove to prevent solidifying.
- Use whole milk for best flavor; you may substitute with 2% milk if preferred.
- For a spicier sauce, increase the amount of cayenne or hot sauce to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 345 mg
