Overnight Eggs Benedict Casserole | The Food Emporium

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Overnight Eggs Benedict Casserole

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Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

Directions

1 Spray a 9x13-inch baking dish with non-stick cooking spray

2 Split the English muffins in half and then cut them into about 1-inch cubes. Spread the cut English muffins evenly in the baking dish

3 Heat the olive oil in a large sauté pan over medium-high heat. Add the Canadian bacon pieces and sauté, stirring often, until golden brown all over

4 Scatter half of the cooked Canadian bacon over the English muffin cubes

5 Combine the eggs and milk in a large mixing bowl and whisk until smooth. Season liberally with salt and pepper

6 Pour the egg mixture over the bread and top with the remaining Canadian bacon. Press down on the mixture to make sure that it is submerged

7 Cover and refrigerate overnight or up to 24 hours

8 Thirty minutes before you are ready to bake, remove the casserole from the refrigerator, uncover it and let it sit at room temperature. Preheat the oven to 350F

9 Bake the casserole for 1 hour place a loose piece of aluminum foil over the casserole during the last 15 minutes of baking if it is getting to brown. Serve with Blender Hollandaise

10 For the Hollandaise, place the egg yolks, cream, lemon juice and seasonings in a blender and blend until the mixture is frothy

11 With the blender running, SLOWLY pour the HOT melted butter into the egg mixture

12 The sauce will thicken as the butter blends with the egg yolks

13 Adjust the seasoning and serve immediately.

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Indulge in a flavorful morning treat with our Overnight Eggs Benedict Casserole. Made with English muffins, thick cut Canadian bacon, and a creamy hollandaise sauce, this make-ahead recipe is a breakfast sensation that’s sure to impress.

Ready In: 13 hours 35 minutes

Cook Time: 1 hour

Preparation Time: 35 minutes

Serves:8 people

Ingredients

For Hollandaise: 1 pound Land O' Lakes Unsalted Butter, melted and hot

For Hollandaise: 1 tbsp whipping cream

For Hollandaise: 2 tbsp fresh lemon juice

For Hollandaise: 8 egg yolks

For Hollandaise: dash of hot sauce

10 large eggs

For Hollandaise: salt & ground white pepper, to taste

1/2 lb thick cut Canadian bacon, cut into 1-inch pieces

Chopped chives, to taste

6 whole English Muffins

1 cup whole milk

Ingredients were added to the list

Nutrition Facts

Recipe serves: 8 people

Serving size: 1

Directions

1 Spray a 9x13-inch baking dish with non-stick cooking spray

2 Split the English muffins in half and then cut them into about 1-inch cubes. Spread the cut English muffins evenly in the baking dish

3 Heat the olive oil in a large sauté pan over medium-high heat. Add the Canadian bacon pieces and sauté, stirring often, until golden brown all over

4 Scatter half of the cooked Canadian bacon over the English muffin cubes

5 Combine the eggs and milk in a large mixing bowl and whisk until smooth. Season liberally with salt and pepper

6 Pour the egg mixture over the bread and top with the remaining Canadian bacon. Press down on the mixture to make sure that it is submerged

7 Cover and refrigerate overnight or up to 24 hours

8 Thirty minutes before you are ready to bake, remove the casserole from the refrigerator, uncover it and let it sit at room temperature. Preheat the oven to 350F

9 Bake the casserole for 1 hour place a loose piece of aluminum foil over the casserole during the last 15 minutes of baking if it is getting to brown. Serve with Blender Hollandaise

10 For the Hollandaise, place the egg yolks, cream, lemon juice and seasonings in a blender and blend until the mixture is frothy

11 With the blender running, SLOWLY pour the HOT melted butter into the egg mixture

12 The sauce will thicken as the butter blends with the egg yolks

13 Adjust the seasoning and serve immediately.

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