To say Ilya and I love eggs benedict would be a huge understatement. It’s our all-time favorite breakfast to eat. I, however, have never been a master egg chef (or anything even close to one), so I’ve never actually made it myself. It seemed Christmas morning was probably not the best time to take my first stab at it, yet we REALLY wanted eggs benedict, so thanks to Pinterest, I found a way to pull it off in a different form that wouldn’t require being a master of egg-cooking (or Hollandaise sauce making, since I opted to use a packet from the store to avoid any disasters). This was actually way better than I thought it would be, given the shortcuts, and we both actually ended up deciding we prefer the casserole form as it’s easier to eat and tastes just as great. The only thing you miss out on doing it this way is having runny egg yolks, but since those were never a crucial component necessary for our eggs benedict enjoyment, we had no problem with it.
It’s quick and easy to throw together at night before you head to bed, then you just get up and stick it in the oven, make your sauce when it’s done (it takes about 5 minutes to make the sauce from a packet) and you’re all set with a delicious breakfast that’s swanky enough to serve on a holiday, but easy enough for anytime you want to make it.
Overnight Eggs Benedict Casserole
A faster, easier and fool-proof alternative to traditional eggs benedict, this delicious casserole is swanky enough to serve on a holiday, yet easy enough to make anytime you want all the deliciousness of eggs benedict without all the hassle.
Prep Time10 mins
Total Time10 mins
Servings: 10 to 12 servings
Ingredients
For Casserole:
- 12-16 oz Canadian bacon (or fully-cooked ham), diced
- 6 whole English muffins (diced)
- 8 whole, large eggs
- 2 cups milk
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 tsp. paprika
For Hollandaise Sauce:
- 1-2 packets Hollandaise sauce mix (I used knorr brand) plus milk and butter, per package specifications
Instructions
For Casserole:
- Butter a 9" x 13" baking dish.
- Sprinkle half of the Canadian bacon pieces evenly in the bottom of the prepared baking dish, then sprinkle the English muffin pieces evenly on top and sprinkle the remaining Canadian bacon pieces on top of that.
- Whisk together the eggs with the milk, onion powder, salt, pepper and paprika in a large mixing bowl, then pour the mixture evenly over the Canadian bacon/English muffin pieces in the baking dish (try to moisten all the English muffin pieces).
- Cover with plastic wrap and refrigerate overnight.
- When you're ready to bake the casserole in the morning, preheat the oven to 375 degrees F.
- Remove the plastic wrap, then cover the casserole with aluminum foil.
- Bake in the preheated oven for ~45 minutes, until the eggs are barely set.
- Remove the foil from the casserole and continue baking uncovered for an additional 15-20 minutes, until the eggs are completely set.
- When done, remove the casserole from the oven and allow to cool while you make the Hollandaise sauce.
For Hollandaise Sauce:
- Make Hollandaise sauce according to package directions. *Note: We like a decent amount of sauce on ours, so 2 packets made the perfect amount for us so every piece had enough sauce. If you prefer only a small amount of sauce, though, 1 packet would probably make enough.*
For Serving:
- Cut the casserole into 10-12 squares and serve with the Hollandaise sauce (when I served it, I had the sauce separate in a gravy boat so people could put as little or as much as they wanted on their pieces).
Notes
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Adapted from http://roxanashomebaking.com/overnight-eggs-benedict-casserole-recipe/#more-28239
Adapted from http://roxanashomebaking.com/overnight-eggs-benedict-casserole-recipe/#more-28239