Description

This Overnight Eggs Benedict Casserole is a comforting and indulgent brunch dish that combines cubes of English muffins, Canadian bacon, and a rich egg mixture baked to perfection. Topped with a smooth, freshly made hollandaise sauce, this casserole can be prepared the night before and baked fresh in the morning for an effortless yet impressive meal.

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) milk, preferably whole milk
1 teaspoon salt
3/4 teaspoon black pepper
Chives for garnish if desired

For the Hollandaise

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

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Instructions

Prepare the dish: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray to prevent sticking.
Cube English muffins: Split the English muffins in half and slice into ½ inch (1.25 cm) cubes. Place the cubes evenly in the bottom of the prepared baking dish.
Add the first half of meat: Cube the Canadian bacon or ham and sprinkle half of it over the bread cubes. Lightly toss with your hands to combine, then spread evenly.
Mix egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Assemble casserole: Pour the egg mixture over the bread and meat cubes, then top with the remaining meat cubes. Press down gently to ensure the meat is submerged in the egg mixture.
Refrigerate overnight: Cover the casserole dish tightly with aluminum foil or plastic wrap and refrigerate overnight or up to 24 hours to allow flavors to meld and the bread to soak.
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: Set your oven to 350°F (175°C).
Bake casserole: Remove the cover and bake for 1 hour until the eggs are set. To prevent over-browning, cover loosely with foil for the last 20 minutes of baking. Remove from oven and keep covered until serving.
Make hollandaise sauce: While the casserole bakes, melt the 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. Adjust seasoning to taste.
Serve: Slice the casserole and drizzle with freshly made hollandaise sauce. Garnish with chopped chives if desired.
Storage: Store leftovers covered in the refrigerator for up to 3 days.

Notes

The Canadian bacon in the US is usually fully cooked; if you use uncooked bacon, ensure it is cooked before adding it to the casserole.
If you prefer, you can skip refrigerating overnight and bake immediately, but texture improves with resting.
Keep hollandaise sauce warm in a thermos or on a warm stove until serving, as it solidifies when cooled.
Use whole milk for best richness, but 2% milk can be substituted if needed.
Non-stick spray helps prevent sticking and makes cleanup easier.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 320 mg