Description
A hearty and delicious Overnight Eggs Benedict Casserole featuring cubes of English muffins and Canadian bacon soaked in an egg mixture, baked to perfection, and topped with a freshly made hollandaise sauce. Perfect for breakfast or brunch, this recipe can be prepared the night before for convenience and great texture.
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 Casserole Base: Spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray. Split the 6 English muffins in half and slice them into ½ inch (1.25 cm) cubes. Place the cubes into the bottom of the prepared baking dish.
- Add the Meat: Cube the 450 grams (1 pound) of thick cut Canadian bacon or ham. Add half of the meat cubes over the bread. Lightly toss the bread and meat cubes together with your hands, then spread them evenly in the baking dish.
- Mix the Egg Mixture: In a large mixing bowl, whisk together 10 large eggs, 1 cup (227 grams) whole milk, 1 teaspoon salt, and ¾ teaspoon black pepper until well combined.
- Combine and Submerge: Pour the egg mixture into the baking dish over the bread and meat. Top with the remaining meat cubes and press down gently to ensure all meat is submerged in the egg mixture.
- Refrigerate Overnight: Cover the dish tightly with aluminum foil or plastic wrap and refrigerate overnight or up to 24 hours. For best texture, allow it to rest a few hours before baking if not overnight.
- Bring to Room Temperature: About 1.5 hours before baking, remove the casserole from the refrigerator and let it sit uncovered at room temperature for 30 minutes.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Remove the cover and bake the casserole for 50 minutes to 1 hour until the eggs are set. During the last 20 minutes, place a loose foil over the top to prevent over-browning.
- Make the Hollandaise Sauce: While the casserole bakes, melt 170 grams (1 ½ sticks) of unsalted butter and keep it warm. In a blender, combine 6 large egg yolks, 2 ½ tablespoons (38 grams) fresh lemon juice, ½ teaspoon salt, and a splash of hot sauce or pinch of cayenne if using. Blend on high for a few seconds. With the blender on low, slowly stream in the warm melted butter until the sauce thickens. Adjust seasoning to taste.
- Serve: Remove the casserole from the oven and keep it covered until serving. Slice and serve with the freshly made hollandaise sauce poured over the top and garnish with chopped chives if desired. Serve immediately as the sauce thickens as it cools.
- Store Leftovers: Cover and refrigerate any leftovers for up to 3 days.
Notes
- If using uncooked Canadian bacon outside the US, cook it before adding to the casserole.
- For best texture, allow the casserole to soak overnight but it can be baked immediately if needed.
- Use whole milk for a richer texture; milk fat content affects creaminess.
- Keep the hollandaise sauce warm or serve immediately as it will start to solidify when cooled.
- You can substitute ham for Canadian bacon if preferred.
- Chives add a fresh herbal finish but are optional.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 280 mg
