#OurFamilyTable ~ Overnight Eggs Benedict Casserole

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For today's posts - we are sharing Easter Brunch ideas for your family table! There are SO many delicious ideas being shared today. Take a minute and look through!

Easter Brunch Recipes

When I started thinking about brunch ideas, I started thinking about one of my go-to favorites; Eggs Benedict. Yummm... There's something pure perfection about this dish. That delightful poached egg atop a slice of Canadian bacon and perfectly crisped English muffin, and the gorgeous creamy hollandaise over it all. But how to make this for a large group, and appropriate for a brunch table? Why turn it into an easy overnight casserole, of course!

This recipe is wonderful - most of your prep is done the evening before and then you just let that gorgeous casserole soak until you're ready to enjoy it. Then the only "hard" part is prepping the hollandaise sauce. Make sure to have all your ingredients out and ready to go before you start and you will be good to go! Hey, if I can make this gorgeous creamy concoction - you certainly can! I was absolutely in love with the way the sauce came out. So velvety, lemon kissed, and a little goes a long way.

I will tell you - the sauce recipe makes a lot. Next time I would cut this in half. But if you like a lot of sauce, or you have ambitions for spreading the rest over some tasty salmon or asparagus make the full recipe!

Overnight Eggs Benedict Casserole from Cooking Classy

2 (8-oz) pkgs. Canadian bacon, chopped
1 (13-oz) pkg English muffins (6 total), split and cut into 1-inch cubes
8 large eggs
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
Salt and freshly ground black pepper
2 cups milk

Hollandaise sauce:
4 large egg yolks
1/2 cup heavy cream
2 TBS lemon juice
1/2 cup butter, melted
1/4 tsp salt
1/8 tsp sugar
1/8 tsp cayenne pepper (optional)

  1. Spray a 9x13 baking dish with cooking spray. Sprinkle in half of your chopped canadian bacon. Distribute cubed english muffins over the top, followed by the remainder of the canadian bacon. Set aside.
  2. In a medium sized bowl, combine the eggs, onion powder, garlic powder, paprika, a dash of salt and pepper, and the milk. Whisk vigourously until well combined. Pour the egg mixture evenly over the bread and meat, pressing the muffins down into the egg mixture so they can soak up all that goodness.
  3. Wrap with cling wrap and refrigerate overnight.
  4. When ready to bake - pull the casserole out at least 15 minutes before it goes in the oven to take the chill off.
  5. Preheat your oven to 375 degrees.
  6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20-30 minutes, until the top is crisped and the casserole is fully set (no jiggle).
  7. During the final bake, prep your Hollandaise sauce.
  8. Get a pot of water with a couple inches of water in it on to boil. Find a heat proof bowl that will sit in the pan comfortably, but not touch the water.
  9. In that bowl, combine your egg yolks, cream, and lemon juice. Whisk to combine.
  10. Put the bowl over the simmering water and begin whisking. Continue whisking until your Hollandaise begins to thicken. It is ready when it coats the back of a spoon or comes to 160 degrees - it will go from thin and "wet" to "thick and dreamy" pretty quickly once it comes to temperature, whisk constantly and keep an eye on it. 
  11. As soon as it is thickened, turn the heat down to low and stream the melted butter into the mixture, whisking slowly and continuously.
  12. Once the butter is incorporated, remove from heat and stir in the salt, sugar, and cayenne pepper.
  13. Serve warm Hollandaise sauce drizzled over the warm casserole (it works well to scrape it into a gravy boat for pouring), and enjoy!  


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