Overnight Eggs Benedict Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A make-ahead casserole inspired by eggs Benedict, with Canadian bacon, English muffins, and eggs baked in a custard, topped with hollandaise. Rich, indulgent, and perfect for holiday brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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))
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 680mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 383mg
- Calcium
- 155mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 680MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.