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Hey hey it’s Tiffany from Creme de la Crumb and I have an awwwwwwesome recipe to celebrate pretty much the most awwwwwwwesome gal’s birthday ever ever. That’s right, it’s Alyssa’s B-day you guys! Happy Birthday to THE Recipe Critic!!! I wish each and every single one of you could meet this girl in person because she is one hundred percent amazing. Gorgeous, funny, incredibly talented, and I’m seriously so darn lucky to call her a virtual and real life friend. So with all of that sentimental mushiness said… let’s celebrate with a birthday brunch shall we?!
I really really love overnight breakfast recipes. Do all of the work the night before and cut right to the chase the next morning. Because let’s be honest, I am not a morning person. I want to eat breakfast while still in my pajamas if you know what I mean, straight from the bed to the kitchen table. So this recipe is perfect for any occasion when you want a great breakfast or brunch recipe but want to do most of the prep ahead of time.
This recipe is a fun twist on classic eggs benedict and it is SO yummy! The base is made from english muffins and canadian bacon and just a few more ingredients turn the whole thing into an easy-to-make and fun to eat crowd pleasing casserole complete with that must-have hollandaise sauce. Now eat up and wish our Alyssa girl the happiest of birthdays!!
Recipe source.
Overnight Eggs Benedict Casserole
Ingredients
- 12 ounces Canadian bacon or thick deli cut ham- diced
- 6 english muffins cut into one inch cubes
- 8 eggs
- 2 cups milk heavy cream or half & half
- 1 teaspoon salt
- ½ teaspoon pepper
Sauce
- 4 egg yolks
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- ½ cup butter melted
Instructions
- Lightly grease a 9x13 inch baking dish. Sprinkle half of the Canadian bacon (or ham) in the dish, then add the chopped english muffins, then top with remaining Canadian bacon.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour over the top of the english muffins and Canadian bacon. Cover and refrigerate overnight.
- Preheat oven to 375 degrees. Bake (covered with foil) for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean (a few crumbs are okay but there shouldn't be any wet/soggy crumbs on the knife).
- While casserole is baking, prepare the sauce. In top of a double boiler (or you can use a metal bowl over a pot of simmering water) whisk together the egg yolks, heavy cream, lemon juice, and mustard until blended. Continue to cook (whisking constantly) until mixture has thickened enough that it can coat the back of a spoon when dipped in. Reduce heat to low and slowly whisk in the melted butter. Drizzle over casserole, garnish with chopped parsley (if desired) and serve immediately.
Notes
Nutrition
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I don’t understand the ‘Add lemon juice and cream cheese and whisk’ ingredient. It seems like a direction but there are no ingredients to match. Does this recipe use lemon juice and cream cheese and if so when is it used
This looks great. I love eggs Bennie! I have a question. Lemon juice and cream cheese are listed in the ingredient list but not mentioned in the instructions. Typo?
It mentions cream cheese in the ingredients but doesn’t mention the amount or when to add in the instructions.
I have the same question as Carmen. Happy belated birthday!
I clicked the “source” link and found where the cream cheese and lemon juice are used. 😉
The recipe source is me…Kathi @ LaughingSpatula.com. The cream cheese and lemon are used for a ‘package hollandaise’ that I included in my recipe. She must have just copied and pasted by accident and not included my cheater hollandaise. Her photo’s are beautiful! Makes my little old recipe look darn good!
Hi Kathi! That was completely my mistake and I’m sorry about that! Thanks for letting me adapt your recipe, it was incredible – my father who is a huge fan of eggs benedict went nuts for it! You’re simply genius for putting it together!! 🙂
Less time doing it the proper way.
Happy belated birthday
Thank you Jim!
Alyssa,
This recipe was fantastic! Since we are empty nesters (and I forgot to halve the wet ingredients – oops!), we invited the Hubster’s little sis and her hubby over for brunch today to share this with us. We ALL went silly over this recipe and my BIL stated emphatically that this was “the BEST breakfast he has EVER had”! My “Fave Recipes Binder” may need a new section labelled “The Recipe Critic”!! I still can’t make the stars work for me, but this is DEFINITELY a five-star winner! Thanks so much for sharing your special birthday brekkie with us! -C
This looks & sounds delicious. My question is do you precook the bacon before adding it to the casserole?
That is the nice thing about pre-cooked bacon is you get to just throw it in without cooking it :)!! This is a great breakfast that is ready in the morning for everyone to enjoy!! Good luck!