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Overnight Eggs Benedict Casserole

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A comforting and hearty casserole version of classic Eggs Benedict, perfect for leisurely brunches.

Ingredients

Scale
  • 12 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 loaf of English muffins, cut into cubes
  • 8 ounces Canadian bacon, chopped
  • 1 cup shredded cheese (e.g., cheddar or Swiss)
  • Hollandaise sauce for serving
  • Chopped parsley for garnish

Instructions

  1. Whisk the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, Dijon mustard, garlic powder, and onion powder until well combined and frothy.
  2. Grease the baking dish: Grease a 9×13 inch baking dish with butter or cooking spray. Spread the English muffin cubes evenly in the dish.
  3. Sprinkle the chopped Canadian bacon over the muffins, followed by an even distribution of shredded cheese on top.
  4. Pour the egg mixture evenly over the layers in the baking dish, making sure all muffin cubes are soaked.
  5. Cover the baking dish tightly with plastic wrap and refrigerate overnight.
  6. Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 45-50 minutes, or until set and golden brown.
  7. Serve hot, drizzled with hollandaise sauce and garnished with parsley.

Notes

Feel free to customize with your favorite ingredients or bread types for different flavors.

Nutrition

Find it online: https://recypez.com/overnight-eggs-benedict-casserole/

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