Overnight Eggs Benedict Casserole

By PineyCook

Overnight Eggs Benedict Casserole is the perfect dish to serve at your next brunch or breakfast buffet, because it's made the night before and then baked the day of for stress-free cooking that feeds a crowd. Filled with all the classic eggs benedict flavors, this casserole is then smothered in an easy, homemade hollandaise sauce that is sure to have your guests begging for seconds.

Ingredients

• HOLLANDAISE SAUCE:
• 2 (6-ounce) packages Canadian bacon, chopped
• 1 (13-ounces) package English muffins, 6 muffins total, each split and cut into 1-inch cubes
• 8 large eggs
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• salt and freshly ground black pepper
• 2 cups milk (anything but skim)
• minced fresh chives or parsley to garnish
• 4 large egg yolks
• 1/2 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon dijon mustard
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon sugar
• 1/8 teaspoon cayenne pepper, optional

Preparation

Step 1

CASSEROLE:
Spray a 13x9-inch baking dish with non-stick cooking spray. Sprinkle half of the Canadian bacon into an even layer in baking dish, top with English muffins, then sprinkle top evenly with remaining half of Canadian bacon. In a large mixing bowl, preferably one with a pouring spout, whisk together eggs, onion powder garlic powder, and paprika vigorously until blended. Mix in a few pinches of salt and pepper and the milk until well blended. Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly. Cover with plastic wrap and chill in refrigerator overnight.

The following morning preheat oven to 375°F and remove casserole from refrigerator, let rest while oven is preheating or for at least 15 minutes. Remove plastic wrap, then cover casserole dish with foil and bake 30 minutes, then uncover and continue to bake until a knife inserted into center of casserole comes out clean, about 15 to 20 minutes longer. Prepare hollandaise sauce near the end of casserole baking so you can serve them both warm.

HOLLANDAISE SAUCE:
Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat, or a light simmer. In glass bowl that's large enough to fit over that same medium saucepan, or double boiler, whisk together egg yolks, cream, lemon juice, and mustard. Set bowl over simmering water in saucepan, bowl shouldn't touch water, and whisk mixture constantly until it reaches 160°F or sauce coats the back of a spoon. Reduce to very low heat and while whisking very slowly pour in melted butter. Remove from bowl from saucepan. Add in salt, sugar, and cayenne pepper, and mix well. Serve casserole warm topped with warm hollandaise sauce and minced herbs.