In “Cooking up Comfort” we’re walking you through all the classics, whether you want to curl up with soup on a rainy afternoon or bake something delicious to celebrate the weekend. This Overnight Eggs Benedict Casserole comes from Lauren Grier of The Curious Plate. It’s hard to go wrong with Wolferman’s sourdough English muffins enveloping delicious egg custard and Canadian bacon.

Thanksgiving is a wonderful holiday to enjoy with family and friends. Between laughter at the dinner table, cheering on your favorite football team, and enjoying delicious food, there is much to be thankful for.

For hosts, much of the focus goes towards preparing for the big turkey feast (it is the main event after all). However, one thing you don’t want to ignore is breakfast on Thanksgiving morning. This helps set the tone for the day while keeping your guests from getting hangry by noon. And you can get started the night before.

Why make an overnight casserole

When it comes to hosting Thanksgiving you want to spend more time with your family and friends, and less time in the kitchen. This Overnight Eggs Benedict Casserole is my go-to because it makes breakfast a breeze while we’re also preparing for the big dinner.

This classic breakfast (or brunch) favorite is a delectable option for all the holidays. Wolferman’s signature sourdough English muffins are smothered with a homemade egg custard, Canadian bacon, and cheese before being baked to perfection and drizzled with hollandaise sauce — it is eggs Benedict after all. This casserole will feed a crowd and will keep you from becoming a short order cook.

The best English muffins to use are Wolferman’s sourdough because they’re thick, fluffy, and they absorb all that delectable egg custard flavor. For an even better custard, I suggest using half-n-half, you can use regular milk but I would supplement it with extra whipping cream. The extra fat will help the custard set.

Sauce for ‘daise

To simplify this recipe, I use a packet of Wolferman’s hollandaise sauce. If you can’t get your hands one, you can make your own sauce using a blender. Simply pulse together 4 egg yolks, 1/2 cup of heavy cream, 2 tablespoons of fresh lemon juice, and 2 teaspoons of Dijon mustard before adding 1/2 cup of melted butter in a steady stream until the hollandaise sauce has thickened. Pour the sauce into a saucepan and keep over low heat (not too hot, otherwise it will separate), stirring occasionally, until ready to serve.

When you’re ready to eat, pair the casserole with assorted pastriesfresh fruit, and a big carafe of coffee.

Overnight Eggs Benedict Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients:

  • 6 Sourdough Wolferman’s English Muffins (cut into 1-inch cubes)
  • 12 ounces Canadian bacon (diced)
  • 2 cups shredded white cheddar cheese (divided)
  • 8 large eggs
  • 2 cups half-n-half
  • 1 teaspoon ground mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • 1 teaspoon ground pepper
  • 1 teaspoon kosher salt
  • 2 tablespoon unsalted butter
  • 1 packet of Wolferman’s Hollandaise Sauce mix
  • cup water
  • paprika (for garnish)
  • fresh chives (chopped, for garnish)

Instructions: 

  • Turn on your broiler.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Place the cubed English muffins on a baking sheet and set under the broiler for a few minutes to get nice and toasty.
  • Take half of the toasted English muffin cubes and place them into the baking dish. Top with half of the Canadian bacon and 1 cup of shredded cheese. Repeat process, ending with the cheese.
  • In a medium mixing bowl, whisk together the eggs, half-n-half, salt, pepper, mustard, garlic powder, thyme, salt, and pepper. Pour the egg mixture over the cheese in the baking dish. Using a spatula, gently press down to make sure everything is well coated. Cover with plastic wrap and chill overnight.
  • When you’re ready to bake preheat your oven to 375° F. Remove the casserole from the fridge at least 15 minutes prior to baking. Remove the plastic wrap and cover with foil. Bake covered for about 30 minutes, then uncovered for an additional 15 to 20 minutes, or until golden on top and a knife inserted into the center comes out clean.
  • While the casserole is in the oven, go take a sneak peek the parade, then go make the hollandaise sauce. In medium saucepan melt the butter over medium heat. Pour in the hollandaise packet mix and stir. Gently pour the 2/3 cup of water into the saucepan and keep whisking until the hollandaise sauce has thickened about 3 to 5 minutes. Set aside.
  • Remove the casserole from the oven and drizzle the hollandaise sauce. Garnish with paprika and fresh chives.

Notes:

If you have time and real estate in your fridge, you can make this casserole at least 2 days in advance.
Course: Breakfast
Cuisine: American
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!
Author

Lauren is a self-proclaimed foodie, recipe developer, photography lover, cookbook author, and world traveler. On her blog The Curious Plate, she shares unique recipes, travel experiences, and local recommendations from her home town in Denver, Colorado. Her style is all about "embracing curiosity," and she likes to treat her kitchen as her playground when creating fresh, flavorful, and adventurous recipes.

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