Indulge in Delight with Overnight Eggs Benedict Casserole and Creamy Hollandaise
Prepare to elevate your breakfast game with a dish that combines the classic flavors of Eggs Benedict with the convenience of a casserole. Our Overnight Eggs Benedict Casserole with Creamy Hollandaise is the perfect solution for those who crave the decadence of Eggs Benedict without the hassle of poaching eggs or making hollandaise sauce from scratch. Let’s embark on a culinary journey filled with savory Canadian bacon, fresh asparagus, and a velvety hollandaise sauce that will leave your taste buds dancing with delight.
Ingredients:
Meat:
- 1 12 oz package Canadian bacon
Produce:
- 1 bundle Asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons Chives, finely chopped
- 1 teaspoon Garlic powder
- Juice from 1 large Lemon
- 1 teaspoon Onion powder
Refrigerated:
- 4 Egg yolks
- 8 Eggs
Condiments:
- 1 teaspoon Dijon mustard
Baking & Spices:
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
Bread & Baked Goods:
- 1 12 oz package English muffins, split and cut into cubes
Dairy:
- 10 tablespoons Unsalted butter
- 2 cups Milk
Instructions:
- Preparation: Grease a 9×13-inch baking dish with butter or cooking spray.
- Cooking Canadian Bacon: In a skillet over medium heat, cook the Canadian bacon until lightly browned on both sides, about 2-3 minutes per side. Remove from heat and set aside.
- Preparing English Muffins: Arrange the English muffin cubes evenly in the prepared baking dish.
- Layering Ingredients: Top the English muffins with the cooked Canadian bacon and asparagus pieces.
- Whisking Eggs: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and cayenne pepper until well combined.
- Pouring Egg Mixture: Pour the egg mixture evenly over the English muffins, Canadian bacon, and asparagus in the baking dish.
- Covering and Refrigerating: Cover the baking dish with plastic wrap and refrigerate overnight, allowing the flavors to meld and the English muffins to absorb the egg mixture.
- Baking: Preheat your oven to 375°F (190°C). Remove the plastic wrap from the baking dish and bake the casserole for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Preparing Hollandaise Sauce: While the casserole is baking, prepare the hollandaise sauce. In a small saucepan, melt the butter over low heat.
- Whisking Egg Yolks: In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until smooth.
- Tempering Eggs: Gradually pour the melted butter into the egg yolk mixture, whisking constantly, until the sauce is thickened and creamy. Season with salt and cayenne pepper to taste.
- Serving: Once the casserole is baked to perfection, remove it from the oven and let it cool for a few minutes. Drizzle the creamy hollandaise sauce over the top, sprinkle with chopped chives for garnish, and serve hot.
Cook Notes and Variations:
- Customize with Vegetables: Feel free to add other vegetables to the casserole, such as spinach, bell peppers, or mushrooms, for added flavor and nutrition.
- Experiment with Cheese: Enhance the richness of the casserole by sprinkling shredded cheese, such as cheddar or Gruyère, over the top before baking.
- Make it Gluten-Free: Use gluten-free English muffins or bread to accommodate those with gluten sensitivities.
FAQs (Frequently Asked Questions):
Q: Can I prepare the casserole ahead of time? A: Absolutely! The beauty of this dish is that it can be assembled the night before and refrigerated overnight, allowing for easy morning prep. Simply bake it in the morning and prepare the hollandaise sauce while it’s in the oven.
Q: Is there a keto-friendly or low-carb version of this recipe? A: For a keto-friendly version, omit the English muffins and use a combination of cooked sausage or bacon and vegetables as the base of the casserole. Substitute the milk with heavy cream or almond milk and adjust the seasoning to taste.
Q: Can I freeze leftovers? A: Yes, you can freeze leftover portions of the casserole for future enjoyment. Simply wrap individual servings in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave until heated through.
Our Overnight Eggs Benedict Casserole with Creamy Hollandaise is a brunch masterpiece that will delight your taste buds and impress your guests. With its layers of savory Canadian bacon, tender asparagus, and fluffy eggs, all topped with a luscious hollandaise sauce, this dish is sure to become a favorite in your breakfast rotation. So, embrace the convenience of overnight preparation and treat yourself to a decadent morning feast that’s worthy of any occasion.
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