Overnight Eggs Benedict Casserole with Creamy Hollandaise



Overnight Eggs Benedict Casserole with Creamy Hollandaise , .


A blog about anything and everything food related! I love sharing my home cooked, family friendly recipes, reviews, projects, & parties!


A blog about anything and everything food related! I love sharing my home cooked, family friendly recipes, reviews, projects, & parties!

Total Time: 80 Minutes, Servings: 8 Servings

Ingredients :
  • 12 oz pkg English Muffins split and chopped
  • 12 oz pkg Canadian Bacon diced
  • 1 bundle of asparagus
  • 8 eggs beaten
  • 2 cups milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp chives diced
  • Hollandaise Sauce:
  • 4 egg yolks
  • juice from one large lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne optional
  • 1 tsp Dijon mustard
  • 10 tablespoons unsalted butter



Instructions :
  • Grease a 13X9 baking dish.
  • Add chopped English muffins to the bottom of the pan.
  • Add diced bacon scattered on top.
  • In a large bowl, whisk together eggs, milk, garlic powder, and onion powder.
  • Pour on top of the bread and bacon.
  • Cover and place in the fridge overnight.
  • In the morning, remove casserole from the fridge.
  • Preheat oven to 375 degrees.
  • Sprinkle paprika on top of casserole.
  • Cover with aluminum foil and bake for 35 minutes.
  • Wash asparagus and cut off the tips. Reserve remaining asparagus stems for use at another time.
  • Remove casserole, uncover, and add asparagus tips to the top.
  • Bake for 15 more minutes.
  • Remove from oven and drizzle with hollandaise sauce and top with chives.
  • Cut into squares and serve warm for breakfast or brunch.
  • For Hollandaise sauce:
  • Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
  • Add the egg yolks, lemon juice, salt, Dijon, and cayenne (optional) into a bowl. Blend the egg yolk mixture at a medium speed with an immersion blender (or use a traditional bender or a whisk) until it lightens in color, about 20-30 seconds.
  • Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce. *You can also use a whisk and stir constantly over a double boiler.
  • Serve warm.



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A blog about anything and everything food related! I love sharing my home cooked, family friendly recipes, reviews, projects, & parties!

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