Overnight Eggs Benedict Casserole
Eggs Benedict has always been one of our favorite meals to order at restaurants for breakfast or brunch! Whether it is made in a traditional style, smoked salmon style, or florentine style this dish never seems to disappoint! So what better way to start a Sunday than to turn this delicious dish into a casserole?!
We like to give the traditional style Eggs Benedict a twist in our casserole by adding in some asparagus! It really gives the dish a unique and fun taste that you don’t typically find at a restaurant! This dish is also perfect if you are looking for something that can be made ahead of time. Being down the shore in the summer means we always want to hit the beach when the weather is nice. So, this dish is great for our Sunday brunches because we always go to the beach early on Sunday’s after breakfast/brunch.
We woke up this morning and popped this casserole in the oven for about an hour, and then we were able to enjoy the nice morning sunshine for a few hours after eating this amazing breakfast dish! This dish has most definitely become a favorite of ours, and we highly recommend giving it a try especially if you love a good eggs benny as much as we do!
a. Ingredients for Casserole:
6 English Muffins
6 oz of Canadian Bacon
1 pound of asparagus
10 eggs
1 cup of milk
Salt and pepper to taste
b. Ingredients for Hollandaise Sauce:
6 eggs yolks
1 ½ tbsp of lemon juice
1 ½ sticks of unsalted butter; melted
Salt to taste
Pinch of cayenne pepper
c. Directions:
Spray a 9 by 13 inch baking dish with cooking spray
Cut the English Muffins in half then chop them into cubes; spread them evenly across the baking dish; cube the Canadian bacon and sprinkle half of it on top of the English muffins; chop the asparagus into 1 inch length pieces and sprinkle half on top of the English muffins and Canadian bacon
In a large mixing bowl; whisk together the eggs, milk, and salt and pepper; pour the egg mixture over the English muffins then top it with the remaining Canadian bacon and asparagus; make sure the English muffins are fully submerged in the egg mixture
Cover the casserole with tinfoil and refrigerate overnight
Pre-heat the oven to 350 degrees; cook covered for approximately 45 minutes then uncover and cook for an additional 15 to 20 minutes
Meanwhile prepare the hollandaise sauce about 30 minutes before serving; set up a double boiler
Place the egg yolks and lemon juice in a glass bowl and whisk together until it begins to thicken; place the bowl over the boiler and continue to whisk making sure the bowl does not get too hot
Add the melted butter a little at a time continuing to whisk; once all the butter has been added remove the bowl from the heat then season with salt and cayenne pepper as desired
Drizzle the hollandaise sauce over the casserole and serve
