Overnight Eggs Benedict Casserole (Print Version)

Layers of English muffins, Canadian bacon, and creamy egg custard topped with Hollandaise.

# What You'll Need:

→ Bread & Protein

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced

→ Egg Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon paprika

→ Hollandaise Sauce

10 - 4 large egg yolks
11 - 1 tablespoon freshly squeezed lemon juice
12 - ½ cup unsalted butter, melted and hot
13 - ⅛ teaspoon cayenne pepper
14 - Salt, to taste

→ Garnish

15 - 2 tablespoons chopped fresh chives
16 - Paprika, for sprinkling

# Directions:

01 - Grease a 9x13-inch baking dish. Scatter half the English muffin pieces evenly in the dish. Top with half the Canadian bacon. Repeat layers with remaining muffins and bacon.
02 - In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, pepper, and paprika until well combined. Pour evenly over the muffin and bacon layers. Gently press down so all bread is moistened.
03 - Cover tightly with foil and refrigerate overnight for at least 8 hours to allow flavors to meld and bread to absorb the custard.
04 - Preheat oven to 375°F. Remove casserole from refrigerator and let stand at room temperature while oven preheats.
05 - Bake, covered, for 30 minutes. Remove foil and bake an additional 15 minutes, until puffed and golden and center is set.
06 - While casserole bakes, make the Hollandaise: In a heatproof bowl set over (not in) simmering water, whisk egg yolks and lemon juice until thickened, about 2 minutes. Slowly drizzle in hot melted butter, whisking constantly, until smooth and thick. Stir in cayenne and salt to taste. Keep warm.
07 - Let casserole cool 10 minutes before slicing. Drizzle portions with warm Hollandaise sauce. Garnish with chives and a sprinkle of paprika, if desired.

# Expert Tips:

01 -
  • You can assemble everything the night before and just bake it in the morning while coffee brews
  • The overnight soak makes the English muffins transform into this impossibly tender custardy texture
02 -
  • Let the casserole sit on the counter while the oven preheats, cold straight to fridge can cause uneven baking
  • If your Hollandaise looks too thick, whisk in a teaspoon of warm water to loosen it back up
03 -
  • Dont skip the foil at the start, it keeps the top from burning while the center sets properly
  • Whisk the Hollandaise constantly while adding butter, patience prevents breaking

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