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  • Writer's pictureEmily Tillmann

Overnight Eggs Benedict Casserole

Made, written & photographed by the Creators of the Point

This recipe has the easiest hollandaise sauce we've ever made. There's no need to mess with a double broiler which takes away the worry of breaking the sauce.


It is a salty, flavorful casserole that would be great with bacon, breakfast sausages, green pepper, or any breakfast topping you may prefer!

 

Overnight Eggs Benedict Casserole

Serves 4 | Total Time: 1 hour 30 minutes + marinating time


Ingredients:

Casserole

  • 4 English muffins

  • 6 oz Canadian bacon, chopped

  • 4 eggs

  • 2/3 cup heavy cream

  • 1/3 cup whole milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon seasoned salt

  • 1/4 teaspoon paprika

  • 1/4 teaspoon mustard powder

  • Shredded cheddar cheese


Hollandaise

  • 4 egg yolks

  • 1/2 cup heavy cream

  • 2 tablespoons lemon juice

  • 1 teaspoon dijon mustard

  • pinch cayenne pepper powder

  • salt & pepper to taste

  • 1/2 cup butter, melted

Instructions:

Begin the night before, or at least 4 hours prior. Spray a 8x8 baking dish with nonstick spray.


Toast and butter each of the 4 English muffins. Cut each half into 9(ish) pieces. Lay half of the muffins in the bottom of the baking dish along with half of the chopped Canadian bacon. Repeat with the remaining English muffins and bacon.


In a medium bowl, whisk 4 eggs until scrambled. Then, add in 2/3 cup heavy cream, 1/3 cup whole milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon onion powder, 1/4 teaspoon seasoned salt, 1/4 teaspoon paprika, and 1/4 teaspoon mustard powder. Whisk again until everything is combined.


Evenly pour the egg mixture over your layers of muffins and bacon.


Cover and refrigerate for 4 hour to overnight.


When you're ready to bake, preheat oven to 375F. Cover the baking dish with aluminum foil and bake in preheated oven for 35 minutes.


Remove the baking dish and top with cheddar cheese. Bake, uncovered for another 10 to 15 minutes.


Now, begin making the hollandaise sauce.


In a blender, add 4 egg yolks and beat for 30 to 45 seconds. Add in 1/2 cup heavy cream, 1 teaspoon dijon mustard, pinch of cayenne pepper, and a pinch of salt and pepper. Blend again for several seconds.


Slowly, add in the melted butter a little bit at a time, while continuously blending. Taking your time with this step will prevent the eggs from cooking at the butter's high temperature.


Once the butter is completely combined, top individual servings (or the whole casserole) with a drizzle of the hollandaise sauce.


Serve hot!

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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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