Description
This overnight Eggs Benedict Casserole is a delicious and easy make-ahead dish perfect for brunch, special occasions, or hosting guests. It combines layers of Canadian bacon, English muffins, and an egg mixture baked to creamy perfection, topped with a warm, homemade Hollandaise sauce.
Ingredients
Casserole:
- Cooking spray
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound Canadian bacon, cut into ½-inch dice
- 6 English muffins, cut into ½-inch dice
- ½ teaspoon ground paprika
Hollandaise Sauce:
- 1 cup milk
- 1 (0.9 ounce) package Hollandaise sauce mix
- ¼ cup butter
Instructions
- Prepare the dish: Grease a 9x13-inch baking dish with cooking spray to ensure the casserole doesn’t stick during baking.
- Mix the egg base: In a large bowl, whisk together 2 cups milk, 8 large eggs, chopped green onions, onion powder, and salt until well combined to create the custard base for the casserole.
- Layer ingredients: Place half of the diced Canadian bacon evenly in the prepared baking dish. Spread half of the diced English muffins over the bacon. Add the remaining Canadian bacon on top.
- Combine and refrigerate: Pour the egg mixture evenly over the layered ingredients. Cover the baking dish tightly with plastic wrap and refrigerate for 8 hours or overnight to allow flavors to meld and the bread to soak the custard.
- Preheat oven and prepare for baking: Remove the plastic wrap from the dish. Preheat your oven to 375°F (190°C). Sprinkle the surface of the casserole with ground paprika for a hint of color and flavor, then cover with aluminum foil.
- Bake covered: Bake the casserole in the preheated oven for about 30 minutes until the eggs are nearly set, keeping moisture in with the foil cover.
- Bake uncovered: Remove the foil and continue baking for another 15 minutes or until the eggs are fully set and the top is lightly golden.
- Prepare Hollandaise sauce: While the casserole bakes, whisk together 1 cup milk and the Hollandaise sauce mix in a medium saucepan over medium heat. Add butter and stir frequently until the mixture reaches a boil. Reduce heat to medium-low and simmer for about 1 minute, stirring constantly until thickened.
- Serve: Slice the casserole into 10 pieces and plate each serving. Drizzle warm Hollandaise sauce generously over the top and serve immediately for a rich, comforting brunch dish.
Notes
- Make sure to refrigerate the casserole overnight to allow the bread to absorb the egg mixture for best texture and flavor.
- You can substitute Canadian bacon with regular cooked ham if preferred.
- If you don’t have Hollandaise sauce mix, you can prepare homemade Hollandaise from scratch or use store-bought sauce for convenience.
- Use fresh green onions for a mild onion flavor that complements the rich custard.
- Reheating leftovers in the oven at a low temperature helps maintain texture without drying out the casserole.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
