Overnight Eggs Benedict Casserole
Servings 12 servings
Calories 276kcal
Ingredients
- 1 12 oz package English muffins split in half and cut into 1-inch cubes
- 1 lb Canadian bacon or smoked ham cubed
- 2 cups shredded sharp white cheddar cheese divided use
- 2 cups half and half or heavy cream
- 8 large eggs
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp ground mustard
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/4 tsp dry thyme
- 1/8 tsp ground nutmeg
- 2 Tbsp butter cubed
- paprika
- 1 recipe Easy Blender Hollandaise Sauce OR 1.25 oz packet Hollandaise Sauce mix
- chopped fresh chives or parsley for garnishing
Instructions
- Place cubed English muffins on a baking sheet. Leave on counter overnight to dry out or toast under the broiler.
- Spray an 12x8- inch dish or 13x9-inch deep baking dish with nonstick cooking spray. Layer 1/2 of the English muffin cubes on the bottom of the dish, top with 1/2 ham and 1/2 shredded cheese. Repeat layers, ending with cheese.
- In a medium size mixing bowl, whisk together half and half, eggs, salt, pepper, mustard powder, garlic, onion powder, thyme and nutmeg until fully combined. Pour the egg mixture evenly over the ingredients.
- Using the back of a spoon gently press the english muffin cubes into the egg custard and make sure it's evenly distributed. Cover with plastic wrap and chill overnight.
- Bake: Preheat oven to 350°F Remove from fridge 15 minutes prior to baking. Remove plastic wrap and dot the top with butter and sprinkle with paprika.
- Cover with foil. Bake covered for 30 minutes, then uncover and continue to bake for another 15-20 minutes until the top is golden brown and a knife inserted into the center comes back clean.
- Meanwhile, make hollandaise sauce. See step-by-step instructions here.
- Let casserole stand 5 minutes on counter. Drizzle with hollandaise just before serving with additional on the side, if desired. Garnish with chives or fresh parsley.
Notes
-
- Canadian Bacon Substitution: You can use the same amount of fully cooked ham for this dish. This casserole is a fantastic way to use leftover holiday ham from Easter, Thanksgiving and Christmas.
- Vegetables: You could add chopped steamed asparagus or baby spinach to this dish.
- Hollandaise Sauce: For a timesaver, you can use a 1.25 ounce packet of hollandaise sauce mix like this one made by McCormick's in place of the homemade blender version, if you prefer.
- Cheese: I recommend using sharp white cheddar cheese in this casserole, but you can adapt using mild cheddar cheese, medium cheddar cheese, gruyere cheese or swiss cheese. Use your favorite flavor of cheese.
- Half and Half: I don't recommend using whole milk for this recipe, but you could swap out half and half for heavy cream.
- Dijon Mustard: You can use 2 teaspoons of Dijon mustard in place of ground mustard.
- Spice: You could add cayenne pepper or a few dashes of hot sauce for a hint of spice.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 3g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 764mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 1mg