Overnight Eggs Benedict Casserole With Creamy Holla

Name: Overnight Eggs Benedict Casserole With Creamy Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces English muffins split and chopped; 12 ounces canadian bacon diced; 1 asparagus bundle of; 8 eggs beaten; 2 cups milk; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika; 2 tablespoons chives diced; 4 egg yolks; 1 lemon large; 1/2 teaspoon salt; 1/4 teaspoon cayenne optional; 1 teaspoon dijon mustard; 10 tablespoons unsalted butter

Servings: persons

12 ounces English muffins split and chopped
12 ounces canadian bacon diced
1 asparagus bundle of
8 eggs beaten
2 cups milk
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons chives diced
4 egg yolks
1 lemon large
1/2 teaspoon salt
1/4 teaspoon cayenne optional
1 teaspoon dijon mustard
10 tablespoons unsalted butter

1
Grease a 13X9 baking dish.
2
Add chopped English muffins to the bottom of the pan.
3
Add diced bacon scattered on top.
4
In a large bowl, whisk together eggs, milk, garlic powder, and onion powder.
5
Pour on top of the bread and bacon.
6
Cover and place in the fridge overnight.
7
In the morning, remove casserole from the fridge.
8
Preheat oven to 375 degrees.
9
Sprinkle paprika on top of casserole.
10
Cover with aluminum foil and bake for 35 minutes.
11
Wash asparagus and cut off the tips. Reserve remaining asparagus stems for use at another time.
12
Remove casserole, uncover, and add asparagus tips to the top.
13
Bake for 15 more minutes.
14
Remove from oven and drizzle with hollandaise sauce and top with chives.
15
Cut into squares and serve warm for breakfast or brunch.
16
For Hollandaise sauce:
17
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.
18
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.
19
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.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces English muffins split and chopped, 12 ounces canadian bacon diced, 1 asparagus bundle of, 8 eggs beaten, and more.

Yes, Overnight Eggs Benedict Casserole With Creamy Hollandaise falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Overnight Eggs Benedict Casserole With Creamy Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions