Overnight Eggs Benedict Casserole
A delightful twist on the classic Eggs Benedict, this casserole combines layers of English muffins, eggs, Canadian bacon, and cheese for an easy, make-ahead brunch dish.
Ingredients
Base Ingredients
- 6 slices slices of English muffins, cubed
- 12 large large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Toppings
- 1 cup cooked Canadian bacon, chopped Can be substituted with turkey bacon or ham.
- 1 cup shredded cheddar cheese Feel free to use any favorite cheese blend.
- Hollandaise sauce (for serving)
Instructions
Preparation
- Begin by greasing a baking dish.
- Layer the cubed English muffins evenly in the dish.
- In a separate bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth.
- Pour the egg mixture generously over the English muffins, ensuring they’re well soaked.
- Scatter the chopped Canadian bacon and shredded cheddar cheese on top, covering the muffin layer.
- Cover the dish tightly and refrigerate overnight, allowing the flavors to meld beautifully.
Baking
- Preheat your oven to 350°F (175°C) the next morning.
- Bake for 45-55 minutes until the casserole is set and golden on top.
- Serve warm, drizzled with hollandaise sauce.
Notes
For added flavor, garnish with fresh chives or parsley. This casserole pairs well with a light salad or fruit.