Description
A delicious and easy-to-make Overnight Eggs Benedict Casserole that combines all the classic flavors of Eggs Benedict in a convenient casserole form, perfect for breakfast or brunch.
Ingredients
Scale
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 loaf of English muffins, torn into pieces
- 1 cup cooked and crumbled Canadian bacon
- 1 cup shredded cheddar cheese
- 1/2 cup hollandaise sauce
Instructions
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Add the torn English muffins and crumbled Canadian bacon to the egg mixture, stirring to combine.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover and refrigerate overnight.
- Preheat the oven to 350°F (175°C) the next morning.
- Bake the casserole for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Drizzle with hollandaise sauce before serving.
Notes
- For a vegetarian option, substitute Canadian bacon with sautéed spinach or mushrooms.
- Make sure to let the casserole sit for a few minutes before slicing to allow it to set.
- This casserole can be made a day in advance, making it perfect for entertaining.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg