Christmas morning calls for something special, and this Easy Overnight Eggs Benedict Casserole is just the thing to make the day even more festive. Imagine waking up to the comforting aroma of savory ham, creamy hollandaise, and perfectly baked eggs. This dish captures the essence of a classic breakfast favorite but with a time-saving twist that lets you enjoy the holiday without spending all morning in the kitchen. Gather around the table with your loved ones and savor each delicious bite.
Steps
- Assemble all the ingredients and coat a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix together milk, eggs, chopped green onions, onion powder, and salt until they are well blended. Set this mixture aside.
- In the prepared baking dish, layer half of the Canadian bacon, followed by the diced English muffins. Add the remaining Canadian bacon on top, then pour the egg mixture over everything. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Preheat the oven to 375°F (190°C). Remove the plastic wrap from the dish, sprinkle with paprika, and cover with aluminum foil.
- Bake in the preheated oven for about 30 minutes until the eggs are almost set. Remove the foil and bake for an additional 15 minutes until the eggs are fully set.
- For the sauce, combine 1 cup of milk with the Hollandaise sauce mix in a saucepan over medium heat. Add butter and stir frequently until the mixture reaches a boil. Lower the heat and simmer, stirring constantly, until it thickens, about 1 minute.
- To serve, cut the casserole into 10 pieces and place each piece on a plate. Pour warm Hollandaise sauce over each serving before enjoying.
Ingredients
- Cooking spray
- Casserole:
- 2 cups of milk
- 8 large eggs
- 3 stalks of green onions, chopped
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- ¾ pound of Canadian bacon, cut into ½-inch pieces
- 6 English muffins, cut into ½-inch pieces
- ½ teaspoon of ground paprika
- Hollandaise Sauce:
- 1 cup of milk
- 1 (0.9 ounce) package of Hollandaise sauce mix
- ¼ cup of butter
Nutritional Values
Total Calories: 2810 | Total Fat: 140g | Saturated Fat: 50g | Cholesterol: 1740mg | Sodium: 10530mg | Total Carbohydrate: 210g | Dietary Fiber: 0g | Total Sugars: 40g | Protein: 180g | Vitamin C: 10mg | Calcium: 1830mg | Iron: 20mg | Potassium: 3060mg
FAQ
- How long should I refrigerate the casserole before baking it?
- The casserole should be refrigerated for at least 8 hours or overnight before baking to ensure it sets properly.
- Can I use regular bacon instead of Canadian bacon?
- Yes, you can substitute regular bacon for Canadian bacon, but it may alter the flavor and texture slightly.
- Do I have to make the Hollandaise sauce from scratch?
- This recipe uses a packaged Hollandaise sauce mix, but you can prepare it from scratch if you prefer.
- What is the best way to store leftovers?
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Can I prepare the casserole in advance?
- Yes, you can assemble the casserole the night before and refrigerate it until you’re ready to bake.
Tips
- Prepare the casserole the night before to allow the flavors to meld and make for a quicker process the next day.
- When layering the casserole, ensure the English muffins are spread out evenly to absorb the egg mixture thoroughly for a consistent texture.
- When cooking the Hollandaise sauce, stir continuously to prevent it from sticking to the pan and achieving the right creamy consistency.
- Allow the casserole to cool slightly before slicing for cleaner and more uniform pieces.
Equipment
- 9×13-inch baking dish
- Plastic wrap
- Aluminum foil
- Saucepan
