Overnight Eggs Benedict Casserole

This Overnight Eggs Benedict Casserole is the perfect make-ahead dish for brunch gatherings or special breakfasts. It combines the rich flavors of traditional Eggs Benedict into an easy, comforting casserole that’s prepared the night before and baked the next morning. Layered with English muffins, Canadian bacon, and a creamy egg mixture, it’s topped with a luscious homemade hollandaise sauce right before serving. This casserole takes all the work out of preparing individual Eggs Benedict while still delivering the same delicious experience.

Ingredients:

• 6 English muffins, cut into 1-inch cubes
• 12 ounces Canadian bacon, diced
• 8 large eggs
• 2 cups milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon Dijon mustard
• ½ teaspoon paprika (optional, for garnish)

Hollandaise Sauce:

• 4 large egg yolks
• 1 tablespoon lemon juice
• ½ cup unsalted butter, melted
• Pinch of cayenne pepper (optional)
• Salt, to taste

Instructions:

1. Prepare the casserole: Grease a 9×13-inch baking dish. Layer half of the cubed English muffins on the bottom of the dish, followed by half of the diced Canadian bacon. Repeat with the remaining muffins and bacon.
2. Make the egg mixture: In a large bowl, whisk together the eggs, milk, Dijon mustard, onion powder, garlic powder, salt, and pepper. Pour the egg mixture evenly over the English muffins and Canadian bacon.
3. Chill overnight: Cover the dish with foil and refrigerate overnight or for at least 4 hours to allow the flavors to meld.
4. Bake: The next morning, preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Bake uncovered for 35-40 minutes, or until the top is golden brown and the center is set.
5. Prepare the hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a saucepan of simmering water (double boiler method). Slowly whisk in the melted butter, a little at a time, until the sauce thickens. Remove from heat and season with cayenne pepper and salt.
6. Serve: Once the casserole is baked, slice it into servings and drizzle with the warm hollandaise sauce. Sprinkle paprika on top if desired.

Enjoy your indulgent, yet easy-to-make, Eggs Benedict Casserole!