Overnight Eggs Benedict Casserole

The casserole itself is really easy to make (the sauce just requires a little more patience with all the constant whisking). For the casserole you just mix up a quick seasoned custard pour it over the English muffin and Canadian bacon base then just let it rest in the fridge overnight and so it has plenty of time to soak. Then the following morning take it out of the fridge and warm up the oven and bake it. Who doesn’t love a good make-ahead recipe. Especially on an early morning. If you haven’t had eggs Benedict before this is the perfect place to start, and then you might just always go this route anyway since you can cook so many servings together at once – and of course because it’s perfectly delicious! There aren’t many casseroles that I love and want to make again and again but this one makes the cut.

Ingredients You’ll Need for This Recipe

Canadian bacon English muffins Eggs Seasoning – onion powder, garlic powder, paprika, S&P Milk Chives or parsley

Ingredients for the Hollandaise Sauce

Egg yolks Heavy cream Lemon Dijon mustard Unsalted butter Salt, sugar and cayenne pepper

How to Make Eggs Benedict Casserole

Grease baking dish then sprinkle in half of the Canadian bacon, top with English muffin cubes, then remaining Canadian bacon. Whisk together eggs, onion powder garlic powder and paprika, S&P then mix in milk. Pour mixture over casserole, then cover with plastic wrap and chill in refrigerator overnight. The following morning remove it from fridge and let rest while oven preheats to 375. Bake covered with foil 30 minutes, uncover bake until set, about 15 – 20 minutes longer. Serve with hollandaise sauce.