Christmas here we come! 4 days to go until that big Christmas breakfast I dream about! What’s on your menu for Christmas breakfast? I’m thinking the main dish should most definitely be this Overnight Eggs Benedict Casserole (or this Overnight French Toast Casserole I recently shared. I couldn’t pick just one out of these two so I decided to share both and let you pick). It’s brimming with salty Canadian bacon, loaded with eggs and it all begins with hearty English muffins and it’s finished off with a rich and creamy, brightly flavored hollandaise sauce. It’s the perfect indulgent breakfast to feed your whole family for this special holiday occasion and you’ll love that you do half the prep the night before.
The casserole itself is really easy to make (the sauce just requires a little more patience with all the constant whisking). For the casserole you just mix up a quick seasoned custard pour it over the English muffin and Canadian bacon base then just let it rest in the fridge overnight and so it has plenty of time to soak. Then the following morning take it out of the fridge and warm up the oven and bake it. If you haven’t had eggs Benedict before this is the perfect place to start, and then you might just always go this route anyway since you can cook so many servings together at once – and of course because it’s perfectly delicious! There aren’t many casseroles that I love and want to make again and again but this one makes the cut.
I hope all of you have a wonderful Christmas breakfast with family and friends! Christmas breakfast is a big deal to me and I always look forward to it so I hope yours consists of all delicious things and that your day consists of great times “rockin around the Christmas tree”!
- 2 (6 oz) pkgs Canadian bacon, chopped
- 1 (13 oz) pkg English muffins (6 total), each split and cut into 1-inch cubes
- 8 large eggs
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and freshly ground black pepper
- 2 cups milk (anything but skim)
- Minced fresh chives or parsley
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp cayenne pepper (optional)
- For the casserole:
- Spray a 13 by 9-inch baking dish with non-stick cooking spray. Sprinkle half of the Canadian bacon into an even layer in baking dish, top with English muffins, then sprinkle top evenly with remaining half of Canadian bacon. In a large mixing bowl (preferably one with a pouring spout) whisk together eggs, onion powder garlic powder and paprika vigorously until blended. Mix in a few pinches of salt and pepper and the milk until well blended. Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly. Cover with plastic wrap and chill in refrigerator overnight.
- The following morning preheat oven to 375 and remove casserole from refrigerator and let rest while oven is preheating, or for at least 15 minutes. Remove plastic wrap then cover casserole dish with foil and bake 30 minutes then uncover and continue to bake until a knife inserted into center of casserole comes out clean, about 15 - 20 minutes longer. Prepare hollandaise sauce near the end of casserole baking so you can serve them both warm.
- For the hollandaise sauce:
- Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat, or a light simmer. In glass bowl that's large enough to fit over that same medium saucepan (or double boiler) whisk together egg yolks, cream, lemon juice and mustard. Set bowl over simmering water in saucepan (bowl shouldn't touch water) and whisk mixture constantly until it reaches 160 degrees, or coats the back of a spoon. Reduce to very low heat and while whisking very slowly pour in melted butter. Remove from bowl from saucepan. Add in salt, sugar and cayenne pepper and mix well. Serve casserole warm topped with warm hollandaise sauce and minced herbs.
- Recipe source: adapted from Taste of Home