Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise

Casseroles are a favorite easy meal for my family, especially during the busy holidays. 

Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise

This Overnight Eggs Benedict Casserole is perfect for brunch and the upcoming Easter weekend because you prepare it all the night before and just bake it in the morning.

I added the last minute addition of asparagus but you can substitute chopped spinach {or no veggies} too. I have been craving this creamy Hollandaise sauce since making it in my Steak and Eggs Benedict recipe. It is simply made with egg yolks, lemon juice, and melted butter but I have seen recipes using heavy cream too if you want it thicker. I doubled the recipe here since I like lots of sauce on my casserole!

Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise
Casseroles are a favorite easy meal for my family, especially during the busy holidays.

Ingredients: 

• 12oz pkg English Muffins, split and chopped
• 12oz pkg Canadian Bacon, diced
• 1 bundle of asparagus
• 8 eggs, beaten
• 2 cups milk
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp chives, diced

Hollandaise Sauce:

• 4 egg yolks
• juice from one large lemon
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne (optional)
• 1 tsp Dijon mustard
• 10 tablespoons unsalted butter 

Directions:

1. Grease a 13X9 baking dish.
2. Add chopped English muffins to the bottom of the pan.
3. Add diced bacon scattered on top.
4. In a large bowl, whisk together eggs, milk, garlic powder, and onion powder. 
5. Pour on top of the bread and bacon.
6. Cover and place in the fridge overnight.
7. In the morning, remove casserole from the fridge.
8. Preheat oven to 375 degrees.
9. Sprinkle paprika on top of casserole.
10. Cover with aluminum foil and bake for 35 minutes.
11. Wash asparagus and cut off the tips. Reserve remaining asparagus stems for use at another time. 
12. Remove casserole, uncover, and add asparagus tips to the top.
13. Bake for 15 more minutes. 
14. Remove from oven and drizzle with hollandaise sauce and top with chives.
15. Cut into squares and serve warm for breakfast or brunch.

For Hollandaise sauce:

1. Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
2.   Add the egg yolks, lemon juice, salt, Dijon, and cayenne (optional) into a bowl. Blend the egg yolk mixture at a medium speed with an immersion blender (or use a traditional bender or a whisk) until it lightens in color, about 20-30 seconds.
3.  Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce.  *You can also use a whisk and  stir constantly over a double boiler.
4. Serve warm.
5. Can be made the night before, refrigerated, and reheated the next morning. 

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