Love eggs benedict but don’t love the hassle of poaching eggs or tempering the hollandaise sauce? I give you the overnight eggs benedict casserole!
I struggled with deciding whether or not to put poached eggs on top of this because I feel like it’s not a true eggs benedict without some runny yolks, but with 8 eggs already in the mix I convinced myself that was plenty. Did I make a mistake? Nah, this thing as stinking delicious. Admittedly I wouldn’t have shunned an additional runny yolk on top. But that goes without saying for many things. I seriously wish you could bottle egg yolk to drizzle it on everything. It’s nature’s condiment.
I whipped this up using my dad’s breakfast casserole recipe as the backbone, substituting seasoned croutons with toasted cubed English muffins, breakfast sausage with Canadian bacon, and bell peppers with asparagus. After it had a sleepover in the fridge it was baked and ready to go for brunch complete with some ridiculously easy to make Greek yogurt hollandaise sauce. Eggs benedict may be one of my favorite brunch items, but it can be a bit daunting for a crowd. So just make this casserole instead next time.
Two years ago: Garlic-Parmesan Chicken Stuffed Shells for Two
Three years ago: Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce
Four years ago: Strawberry, Mango, and Yogurt Smoothie
Five years ago: More Fudge Less Pudge Brownies
Six years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette
OVERNIGHT EGGS BENEDICT CASSEROLE
6 English muffins, cubed and toasted
1 lb. Canadian bacon, chopped
1 lb. asparagus spears
1 (10 oz.) can cream of asparagus soup
2 cups milk
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
GREEK YOGURT HOLLANDAISE
1/2 cup plain Greek yogurt
2 tsp fresh lemon juice
2 egg yolks
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp granulated sugar
Dash hot Tabasco sauce
- The night before: Place English muffin cubes in the bottom of a lightly greased 9×13-inch baking dish. Top with Canadian bacon and asparagus.
- In a large bowl, whisk together the soup, milk, eggs, mustard, salt and pepper. Pour over casserole mixture. Cover tightly with plastic wrap and refrigerate overnight.
- In the morning, preheat oven to 325 degrees. Bake for 1 hr or until set. Allow too cool slightly before serving.
- In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Drizzle over casserole and serve.
Source: Adapted slightly from my Sausage and Egg Breakfast Casserole and Breakfast Nachos with Greek Yogurt Hollandaise Sauce.
This is a brilliant idea, up to and including the Greek yogurt hollandaise. I’m wondering if it would freeze well after cooking, because 12 servings is more than I could ever use. I guess I could halve the recipe and freeze the extra soup.
The hollandaise is so easy to make I would just cut it in half as well as the rest of the recipe. I would think the casserole would do okay being frozen but IDK about the sauce.
This definitely looks like something I need to try in the next week or so.
Absolutely! It’s just like your breakfast casserole but with a few changes :-)