Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Layer it up the night before
Chop the Canadian bacon and split the English muffins, cutting them into 1-inch pieces. Grease a 3-quart or 13x9-inch baking dish and scatter in half the bacon. Layer the English muffin pieces on top, then the rest of the bacon. This is the part you do Saturday night, so Sunday morning is easy.
- 2
Pour over the custard
In a large bowl, whisk together the eggs, milk, and onion powder until smooth. Pour it evenly over the layered muffins and bacon. Cover the dish tightly and refrigerate overnight so everything soaks in like a savory bread pudding.
- 3
Bake in the morning
Pull the casserole out of the fridge while the oven preheats to 375 degrees. Sprinkle the top with paprika. Bake, covered, for 35 minutes. Uncover and bake another 10 to 15 minutes, until a knife inserted in the center comes out clean.
- 4
Make the hollandaise
In the top of a double boiler or a metal bowl set over simmering water, whisk the egg yolks, heavy whipping cream, lemon juice, and Dijon mustard until blended. Cook, whisking constantly, until the sauce is just thick enough to coat a spoon and reaches 160 degrees. Reduce heat to very low and slowly drizzle in the melted butter, whisking the whole time until silky.
- 5
Serve it slow
Scoop the warm casserole onto plates and drizzle generously with the fresh hollandaise. Shower with minced chives if you like. Serve right away, coffee already poured.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Overnight Eggs Benedict Casserole
Created by: SundayBrunchClub
Ingredients
- 12 oz Canadian bacon
- 6 English muffins
- 8 eggs
- 2 cup milk
- 1 tsp onion powder
- 1/4 tsp paprika
- chives
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 cup butter
Instructions
- Layer it up the night beforeChop the Canadian bacon and split the English muffins, cutting them into 1-inch pieces. Grease a 3-quart or 13x9-inch baking dish and scatter in half the bacon. Layer the English muffin pieces on top, then the rest of the bacon. This is the part you do Saturday night, so Sunday morning is easy.
- Pour over the custardIn a large bowl, whisk together the eggs, milk, and onion powder until smooth. Pour it evenly over the layered muffins and bacon. Cover the dish tightly and refrigerate overnight so everything soaks in like a savory bread pudding.
- Bake in the morningPull the casserole out of the fridge while the oven preheats to 375 degrees. Sprinkle the top with paprika. Bake, covered, for 35 minutes. Uncover and bake another 10 to 15 minutes, until a knife inserted in the center comes out clean.
- Make the hollandaiseIn the top of a double boiler or a metal bowl set over simmering water, whisk the egg yolks, heavy whipping cream, lemon juice, and Dijon mustard until blended. Cook, whisking constantly, until the sauce is just thick enough to coat a spoon and reaches 160 degrees. Reduce heat to very low and slowly drizzle in the melted butter, whisking the whole time until silky.
- Serve it slowScoop the warm casserole onto plates and drizzle generously with the fresh hollandaise. Shower with minced chives if you like. Serve right away, coffee already poured.