Eggs Benedict Casserole

This Eggs Benedict casserole recipe is an overnight miracle. English muffins are layered with Canadian bacon and then topped with egg wash and baked. It has all the flavors of classic Eggs Benedict, but can be made the night before.

Easy, delicious, and perfect for holiday appetizers! Overnight breakfast casserole forever!

Ingredients

• 6 English muffins
• 12 ounces Canadian bacon, chopped
• 8 large eggs
• 1 & 1/3 cups cream*
• 2/3 cup whole milk or other milk
• 1 teaspoon kosher salt
• 1/2 teaspoon seasoning salt, I like Lawry's
• 1/2 teaspoon black pepper
• Onion powder 1 teaspoon
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard powder
• 1 cup Monterey Jack, shredded, optional
• for sauce
• 4 egg yolks
• 1/2 cup cream*
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/8 teaspoon cayenne pepper
• A pinch of kosher salt
• 1/2 cup melted butter

Eggs Benedict Casserole

Instructions

1. Butter or spray a 9-by-13-inch baking dish with nonstick spray.
2. Cut Canadian bacon into bite-sized pieces. Pour half into the bottom of the casserole dish and spread.
3. Break the English muffin with a fork. Toast each half, butter it, then cut everything into 1-inch pieces (don't chew too much).
4. This step can also be done in the oven. Butter one-half of each muffin cut the muffins into wedges, and grill on an ungreased baking sheet for 1 to 2 minutes, then flip and grill until toasted.
5. Place half of the English muffin wedges on top of the Canadian bacon in a casserole dish. Repeat layers:
6. Add the remaining Canadian bacon and add the remaining English muffins.
7. Make an egg wash. In a large bowl or stand mixer, combine 8 eggs, 1 1/3 cups heavy cream, 2/3 cups milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoning salt, 1/2 teaspoon black pepper, and 1 teaspoon onion powder. Whisk, 1/2 teaspoon paprika, and 1/2 teaspoon mustard powder. Beat until well mixed.
8. Sprinkle 1 cup of grated cheese on top. This is optional but delicious!
9. Pour the egg mixture over the English muffins and Canadian bacon, spreading the liquid evenly.
10. Cover tightly with foil and refrigerate overnight or for at least 4 hours. **
11. Remove from refrigerator while preheating the oven to 375 degrees Fahrenheit. Cover the casserole with foil if you haven't already done so. Bake at 375 degrees for 35 minutes. Remove foil and bake at 375 for 10-15 minutes longer or until the center is firm and not soggy. It may wobble a little, but it shouldn't flutter. Insert a butter knife in the middle and it's done when the egg mixture is no longer mixed.
12. Make hollandaise sauce. You can easily do it in a blender. In a blender, combine 4 egg yolks, 1/2 cup heavy cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a pinch of salt. Blend on high for at least 30 seconds. This time, the mixing warms the yolks a little, making it easier to emulsify them when you add the butter.
13. Melt 1/2 cup butter in the microwave for about 15 to 20 seconds until almost melted, but not completely melted. Stir until the last butter melts. You don't want to add it to hot eggs, just melt and warm it.
14. While the mixer is running, slowly add the butter into the small opening in the mixer lid. Continue to mix until all the butter is added and the mixture is smooth and creamy. Note the instructions on how to do this on the stovetop instead of the blender. Serve the hollandaise sauce over the casserole. I like to drizzle the sauce on individual servings, but feel free to spoon it all over the casserole if you like.
15. Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
16. Note that Hollandaise sauce is difficult to heat in the microwave. coagulate. If you have leftovers, store them separately from the casserole. Before serving, place the container of hollandaise in a bowl of very hot or boiling water to reheat.