Eggs Benedict Overnight Casserole

EGGS BENEDICT OVERNIGHT CASSEROLE

1/14/2017

Don't you just love January? The month of new beginnings...a time to relax from all of the hustle and bustle of the holidays, and just enjoy a lazy brunch with family and friends!

This is the PERFECT brunch! An easy overnight casserole, filled with all of the wonderful things you love in Eggs Benedict - chewy English muffins, salty Canadian bacon or ham, rich eggs and cream, and drizzled with creamy and warm Hollandaise Sauce! If you're making breakfast for a bunch, this is so much easier than poaching eggs and making individual Eggs Benedict - and even more delicious is the consensus of the gang!

Eggs Benedict Casserole

This is a no-brainer! The night before, you start by stacking the cubed English muffins and Canadian bacon, and slowly pour the rich egg custard over the top. Cover it with plastic wrap and refrigerate overnight.

See? I told you it was easy!

The next morning, all you have to do is throw it in the oven for 45 minutes, which will give you plenty of time to whip of the fresh and silky Hollandaise Sauce.

Slice up some fresh fruit, and serve with warm muffins and pastries, and you are all set!

Eggs Benedict Casserole with Hollandaise Sauce

And if you're feeling extra lazy and special, a nice bubbling Mimosa would go perfectly with this as well...I'm just sayin'!

And now that we have the relaxing part of the day taken care of, I guess it's time to take down the Christmas decorations. The house always looks so empty and naked after that - but it's a great clean start to the new year.

Enjoy your day - and enjoy this Eggs Benedict Overnight Casserole!

Easy Eggs Benedict Casserole (Overnight)

EGGS BENEDICT OVERNIGHT CASSEROLE

Eggs Benedict Overnight Casserole is the perfect brunch casserole when you want a special breakfast for family and friends! The rich and creamy Hollandaise Sauce is a classic – and perfect drizzled over the top!

Eggs Benedict Overnight Casserole

INGREDIENTS:
1 pkg. English Muffins (6 total)
2 (6 oz.) pkgs Canadian bacon or 2 cups ham (chopped)
8 large eggs
2 cups whole milk or half & half
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon salt
1 teaspoon fresh cracked black pepper
Fresh chives or parsley (minced)

HOLLANDAISE SAUCE:
4 large egg yolks (room temperature)
½ cup heavy cream (room temperature)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ cup unsalted butter (melted)
¼ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon cayenne pepper or hot sauce

HOW I MAKE THIS:

THE NIGHT BEFORE: spray a 9x13 baking pan or casserole dish with non-stick spray.
Sprinkle half of the bacon/ham evenly in the bottom of the prepared pan. Split the English muffins in half and cut into 1-inch cubes. Sprinkle evenly on top of bacon/ham. Sprinkle remaining bacon/ham on top of English muffin cubes.
In a large bowl, whisk together the eggs, milk/half & half, and dry spices. Pour mixture slowly and evenly over top of casserole contents to coat evenly. Cover with plastic wrap and chill in refrigerator overnight.
THE NEXT MORNING: remove casserole from refrigerator and let it sit for 30 minutes at room temperature.
Preheat oven to 375 degrees. Cover casserole with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, or until a knife inserted into center comes out clean. While this is baking for the final 20 minutes, prepare the Hollandaise Sauce.
MAKE HOLLANDAISE SAUCE: Pour a few inches of water in the bottom of a double boiler or saucepan – the water should NOT touch the bottom of the top bowl/double boiler. (You should test the water level BEFORE you start!) Once you have tested the water level, bring the water to a light boil.
In a stainless steel bowl or double boiler, vigorously whisk the egg yolks, cream, lemon juice and Dijon mustard together until the mixture is thickened and doubled in volume.
Place bowl/double boiler over simmering water. Whisk mixture constantly until it reaches 160 degrees or coats the back of a spoon – being careful not to let the mixture get too hot or the eggs will scramble.
Reduce heat to very low heat and slowly drizzle in melted butter, whisking constantly until the sauce is thickened and doubled in volume.
Remove from heat and whisk in salt, sugar and cayenne pepper.
Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Remove casserole from oven and sprinkle with minced chives or parsley. Serve immediately with warm Hollandaise Sauce.

NOTE: Do not try to re-heat the Hollandaise Sauce in the microwave – it will separate!

YIELD: 12 servings

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