Overnight Eggs Benedict Casserole is one of our newer recipes.  This is one of those recipes that you prepare the night before, so it’s perfect for holidays.  It’s also great for when you don’t want to spend all your time in the kitchen.  We’ve adapted the recipe by substituting the canadian bacon with a “veggie” alternative.  The Hollandaise sauce takes a few minutes “low and slow”, but it definitely worth the effort.  Topped with some fresh chives from our garden the dish a a real show stopper!

Of course you could skip the cooking altogether and book a stay with us!  Click here to check availability.

Overnight Eggs Benedict Casserole

Serves 10

Ingredients

  • Vegetarian eggs benedict casserole6 English muffins
  •  12 ounces vegetarian Canadian bacon, chopped (we use Yves Canadian Bacon)
  •  8 eggs
  •  2 cups 2% milk
  •  1 teaspoon onion powder
  •  1/2 tsp salt
  •  1/4 tsp pepper
  •  1/4 teaspoon paprika

 

For the Sauce

  •  4 egg yolks
  •  1/2 cup heavy whipping cream
  •  2 tablespoons lemon juice
  •  1 teaspoon Dijon mustard
  •  1/2 cup butter, melted

Instructions

  1. Turn on your broiler.
  2. Cut the English muffins into bite sized pieces. Toast on a baking sheet and broil for 1-2 minutes, or until bread is crisp and lightly browned.
  3. Flip the pieces to ensure even cooking.
  4. Spray a 9×13 baking dish with butter flavor cooking spray and spread half of the Canadian bacon evenly around.  Top with toasted muffin pieces, then the remaining bacon.
  5. Whisk the eggs, milk, onion powder, and salt and pepper in a large bowl and pour evenly over the top. Cover and refrigerate overnight.
  6. Preheat oven to 375.  Allow the casserole to come to room temperature for about 30 minutes. Top with with paprika and cover with aluminum foil.  Bake at 375° for 35 minutes.
  7. Remove foil and bake  until the top is toasted and a tester inserted into the casserole comes out clean about 10-15 minutes.

For the sauce:

  1. Place a pyrex bowl over simmering water.  Whisk the egg yolks, cream, lemon juice and mustard constantly until it reaches 160° or is thick and coats the back of a spoon. Reduce heat to low. Whisking constantly drizzle in warm melted butter.
  2. Do not leave the sauce unattended as it will “seize” (separate) and you’ll have to start the process all over again!
  3. Slice the casserole down the middle length wise then cut into 10 even pieces.  Drizzle sauces over each piece and sprinkle with additional paprika or fresh chives.