Overnight Eggs Benedict Casserole
A make-ahead breakfast casserole that combines English muffins, Canadian bacon, and eggs, perfect for feeding a crowd.
Ingredients
Main Ingredients
- 6 pieces English muffins, split and lightly toasted Lightly toasted for better texture
- 8 oz Canadian bacon, chopped Chop small for even distribution
- 12 large eggs Whisk well for an even bake
- 2 cups milk Can substitute with half-and-half for creamier texture
- 1 teaspoon Dijon mustard For added flavor
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup hollandaise sauce Store-bought or homemade
- to taste Chopped parsley for garnish
Instructions
Preparation
- Grease a 9×13 inch baking dish.
- Layer the toasted English muffins on the bottom of the dish, followed by the Canadian bacon.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture over the muffins and bacon, ensuring it’s evenly coated.
- Cover the dish with plastic wrap and refrigerate overnight.
Baking
- Preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake for 35-40 minutes or until the eggs are set and the top is golden.
- Drizzle with hollandaise sauce before serving.
- Garnish with chopped parsley.
Notes
Cut into squares and serve warm. Add a spoon of hollandaise on each piece. Serve with fresh fruit or a simple green salad. Toast or hash browns are good sides too. Cool the casserole to room temperature and refrigerate for up to 3 days; reheat in the oven at 350°F (175°C) for 10-15 minutes.