Overnight Eggs Benedict Casserole
If you are huge fan of Eggs Benedict then you must try this casserole. This casserole is so delicious and you won’t believe how easy it is to make!
I love to make Casseroles. They are a hardy and delicious meal when you have a long day ahead of you and have limited time.
Eggs Benedict is a classic brunch dish that was created years ago and named after Mr. and Mrs. LeGrand Benedict, patrons of Delmonico’s Restaurant in New York, after they complained there was nothing new on the lunch menu. (From Betty Crocker)
Every mouthful has the wonderful flavors of classic eggs benedict in an easy-to-make casserole. Your family and friends will love this celebration for Spring.
INGREDIENTS YOU WILL NEED….
- English muffins
- Canadian bacon
- Asparagus
- Swiss cheese
- Eggs
- Milk
- Salt
- Pepper
- Onion powder
- Paprika
- Mozzarella cheese
- Green onions
- Hollandaise sauce mix….Doll it up with a squeeze of fresh lemon and a couple tablespoons of cream cheese.
While the casserole is baking in the oven, you can make Homemade Hollandaise sauce, or take the easy route, and use a store bought Hollandaise Sauce Mix!
This Eggs Benedict Casserole is so hearty and comes together in no time. I think it will become YOUR NEW favorite breakfast casserole.
Scroll down for the complete recipe….
Ingredients
- 6 6 English muffins, cut into 1/2-inch cubes
- 2 (6-ounce) packages Canadian bacon, cut into small pieces
- 1 1/2 cups cut into 1-inch pieces of fresh asparagus
- 5 slices baby swiss cheese, cut into thin strips
- 8 large eggs
- 2 cups whole milk
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup shredded mozzarella cheese
- 2 chopped green onions
- 2 (1.25-ounce) packets of hollandaise sauce mix
Instructions
- Preheat your oven to 350 degrees and grease a 9×13 baking dish.
- Spread half of English muffin cubes in bottom of baking dish.
- Sprinkle half of Canadian bacon and half of asparagus on top of English Muffin cubes.
- Scatter swiss cheese pieces on top of asparagus and Canadian bacon.
- Repeat with remaining English muffin cubes, Canadian bacon, and asparagus.
- In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together.
- Pour evenly over casserole dish. Cover and refrigerate overnight.
- Bake covered for 40 minutes.
- Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes.
- Serve with Hollandaise Sauce and ENJOY!
- Adapted from Spicy Southern Kitchen.