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Overnight Eggs Benedict Casserole Recipe

A delicious make-ahead dish featuring layers of English muffins, poached eggs, Canadian bacon, and creamy hollandaise sauce, perfect for brunch or gatherings.

Ingredients

• 1 12 oz package English muffins, split in half and cut into 1-inch cubes
• 1 lb Canadian bacon or smoked ham, cubed
• 2 cups shredded sharp white cheddar cheese, divided use
• 2 cups half and half or heavy cream
• 8 large eggs
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp ground mustard
• 1/2 tsp granulated garlic
• 1/2 tsp onion powder
• 1/4 tsp dry thyme
• 1/8 tsp ground nutmeg
• 2 Tbsp butter, cubed
• paprika
• 1 recipe Easy Blender Hollandaise Sauce OR 1.25 oz packet Hollandaise Sauce mix
• chopped fresh chives or parsley for garnishing

Instructions

1. Step 1: Prepare the English Muffins
   Lay out the cubed English muffins on a baking sheet. If you have time, let them sit out overnight to dry—a leisurely method that gives them the perfect texture. In case you're in a hurry, a quick toast under the broiler will do the trick, adding that delightful crunch to your casserole.

2. Step 2: Assemble the Casserole Layers
   Grab a 12x8-inch or a 13x9-inch deep baking dish, and give it a good spray with nonstick cooking spray—no one likes a sticky situation! Begin by spreading half of your English muffin cubes on the bottom. Scatter half of the ham and half of the shredded cheese over the muffins. Repeat the process with the remaining muffins, ham, and cheese, making sure to end with a generous layer of cheese on top.

3. Step 3: Mix the Custard Mixture
   In a medium-sized bowl, whisk together the half and half, eggs, salt, pepper, mustard powder, garlic, onion powder, thyme, and nutmeg. Whisk until everything is nicely combined, as you want every bite to be packed with flavor. Pour this creamy mixture over the layered ingredients, ensuring it's evenly distributed.

4. Step 4: Soak and Chill
   Using the back of a spoon, gently press down the English muffin cubes so they absorb the egg custard, helping everything set beautifully. Cover the dish snugly with plastic wrap and pop it in the fridge for a good night's rest. This overnight chilling lets the flavors mingle and the custard seep right in.

5. Step 5: Preheat and Prep for Baking
   When you're ready to bake, preheat your oven to 350°F (175°C). Remember to pull the casserole out of the fridge about 15 minutes beforehand, so it can warm up slightly. Remove the plastic wrap, and dot the top with cubes of butter. A sprinkle of paprika will add a lovely color and a subtle kick.

6. Step 6: Bake to Perfection
   Cover the dish with foil and slide it into the oven. After 30 minutes, remove the foil and continue baking for another 15-20 minutes. You’re aiming for a golden-brown top, and when a knife inserted in the center comes out clean, you’re there. This means the eggs have cooked through, and you’re ready to enjoy your creation.

7. Step 7: Prepare the Hollandaise Sauce
   While the casserole is baking, prepare the hollandaise sauce. You can whip it up using a blender or follow the instructions on a packet mix—both work like a charm. This luscious, buttery sauce is the crown jewel of your dish.

8. Step 8: Serve and Enjoy
   Once your casserole has cooled slightly for about 5 minutes, it’s go-time. Drizzle the warm hollandaise sauce over the top just before serving, with extra on the side for those who love a bit more. Finish with a sprinkle of fresh chives or parsley, if you have them handy. Dig in and enjoy every bite!

Notes

Creating a delectable Overnight Eggs Benedict Casserole can be a breeze, but a few common missteps can trip up even the most seasoned cook. One classic blunder? Not allowing those English muffins to dry out enough. If they're too soft, they can turn mushy in the casserole. To avoid this, let them sit out overnight or give them a light broil.

Another hiccup is uneven seasoning. Be sure to thoroughly whisk the egg mixture for an even distribution of spices. This small step makes a huge difference in flavor.

The Hollandaise sauce can also be a challenge. If it starts to separate, don’t panic! A quick whisk over low heat can usually bring it back together. And remember, always garnish with fresh herbs—they add not only a pop of color but also a lovely fresh flavor.