Overnight Eggs Benedict Casserole

Wake up to delicious with this recipe for overnight eggs benedict casserole, perfect for this weekend's brunch or for overnight guests.


12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1 -inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika


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


Place half of the Canadian bacon in a greased 3 -qt or 13x9-inch baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight

Preheat oven to 375 degrees, Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolk cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly.

Serve immediately with casserole and ENJOY!