12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
HOLLANDAISE SAUCE:
4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted
Minced chives, optional
1Place half the bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffin pieces and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.
2Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10 to 15 minutes longer or until a knife inserted in the center comes out clean.
3For sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve sauce immediately with casserole. If desired, sprinkle with chives.
Prize Winning Recipe
Total Time
Prep: 25 Min. + Chilling Bake: 45 Min.
This overnight eggs Benedict casserole features layers of English muffins and Canadian bacon in a savory egg filling. It’s a delicious recipe for holidays and Sunday brunches.
Nutrition Facts
1 piece with about 2 tablespoons sauce: 286 calories, 19g fat (10g saturated fat), 256mg cholesterol, 535mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 14g protein.