Overnight Eggs Benedict Casserole
Indulge in breakfast perfection with our Overnight Eggs Benedict Casserole! This easy-to-make casserole is a delicious twist on the classic Eggs Benedict, featuring layers of fluffy eggs, Canadian bacon, and buttery hollandaise sauce. Prepare it the night before for a stress-free morning feast.
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Servings: 8
Calories: 303kcal
Ingredients
Casserole Ingredients
- 2 cups Florida whole milk
- 8 eggs
- 1 teaspoon your favorite all purpose seasonings - I used VooDoo Chef DUST
- ½ teaspoon ground paprika
- ¾ pound 12 oz Canadian bacon, cut into cubes - if you can't find Canadian Bacon you can substitute ham
- 6 English muffins cut into quarters
- 1 stalk green onions chopped - for garnish if desired
- salt and pepper
Hollandaise Sauce Ingredients
- 1 cup Florida whole milk
- 1 oz Hollandaise sauce mix 1 package
- 2 tablespoons butter
- dash of red pepper flakes if desired
- dash of ground paprika if desired
Instructions
- Spray casserole dish or 9x13 baking dish with cooking spray
- Whisk together milk, eggs, and seasonings in a large bowl until well combined. Set aside.
- Add half of the Canadian bacon to the bottom of the prepared baking dish.
- Layer the English muffins over the top of the Canadian bacon.
- Top with remaining Canadian bacon, then pour in the milk-egg mixture.
- Cover the baking dish with aluminum foil and refrigerate for 8 hours to overnight.
- When you are ready to bake your Eggs Benedict Casserole, preheat the oven to 375 degrees F.
- Bake for 45 minutes covered, then remove the foil and continue baking until eggs are set, approximately 15 minutes more.
- To make the sauce, simply whisk together the packet contents, milk, butter and extra seasonings if desired. Stir frequently, sauce will begin to thicken. Reduce heat to medium-low and simmer.
- Drizzle sauce over casserole when ready to serve.
- Enjoy!
Notes
Feel free to make your hollandaise sauce from scratch, but we love just being able to add milk to the packet and whisk to perfection!
Nutrition
Calories: 303kcal | Carbohydrates: 26g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 212mg | Sodium: 795mg | Potassium: 408mg | Fiber: 1g | Sugar: 5g | Vitamin A: 454IU | Vitamin C: 0.04mg | Calcium: 167mg | Iron: 1mg
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