Eggs Benedict Casserole
Easy Overnight Eggs Benedict Casserole
Servings: 6
Ingredients
- 1 12 oz package English muffins
- 7 eggs
- 1 6 oz package Canadian Bacon
- 2 1/2 cups milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Hollandaise Sauce
- 3 pasteurized egg yolks
- 1 tablespoon lemon juice
- 2 tablespoons water
- 3/4 cup butter
- 1/4 teaspoon salt
- 1 tablespoon chopped chives, optional
Instructions
- Cut English muffins and Canadian bacon into small pieces. Spray 11x7 -in baking dish with non-stick cooking spray. Combine the bacon and muffins and place in the baking dish.
- In a large bowl, whisk together eggs, milk, dry mustard, salt and pepper.
- Pour over the muffin/bacon mixture. Cover the baking dish and place in refrigerator for at least 8 hours.
- When ready to bake, preheat oven to 375 degrees F. Bake, covered with foil, for 30 minutes. Remove foil and bake uncovered 30 more minutes.
Hollandaise Sauce
- Place egg yolks, water, lemon juice and salt in a blender. Blend until smooth.
- Meld butter in a saucepan. Place the blender on high and slowly add hot butter through the small opening in blender lid. Blend until thickened.
- Serve slice of casserole drizzled with Hollandaise sauce.
Notes
- Canadian Bacon or Ham? I love Canadian Bacon for this but Ham is a great alternative. It's the perfect dish for using leftover ham!
- Does it have to sit for 8 hours? I typically make this before bed and then bake in the morning or for lunch. If you are short on time, I would recommend letting it chill for at least 1 hour.
- Leftovers - If you have leftovers, store in the refrigerator and the reheat in the oven for 10 minutes.
Nutrition
Calories: 386kcal | Carbohydrates: 6g | Protein: 16g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 276mg | Sodium: 867mg | Potassium: 309mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1151IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg