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Easy Overnight Eggs Benedict Casserole with Canadian Bacon

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A quick and easy overnight casserole combining creamy egg custard, savory Canadian bacon, and a silky hollandaise sauce, perfect for brunch or holidays.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 2 cups whole milk (or 2% for a lighter version)
  • 1 cup small-curd cottage cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups cubed day-old French bread or sourdough
  • 8 oz Canadian bacon, sliced into bite-sized pieces
  • 4 large egg yolks (for hollandaise sauce)
  • 1/2 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • Salt and cayenne pepper to taste

Instructions

  1. In a large bowl, whisk together 6 large eggs, 2 cups whole milk, 1 cup cottage cheese, 1 tablespoon Dijon mustard, salt, and black pepper until well combined (about 3-4 minutes).
  2. Lightly grease a 9×13-inch baking dish. Spread half the cubed French bread evenly across the bottom. Scatter half of the Canadian bacon slices on top. Repeat with remaining bread and bacon for two layers.
  3. Slowly pour the egg mixture evenly over the bread and bacon layers. Use a spatula to gently press down on the bread cubes so they soak up the custard. Let the casserole sit for about 10 minutes at room temperature, or cover and refrigerate overnight.
  4. To make the hollandaise sauce, whisk 4 egg yolks in a heatproof bowl until pale and slightly thickened. Warm 1/2 cup unsalted butter in a small saucepan until melted but not browned. Slowly drizzle the warm butter into the yolks, whisking constantly until the sauce thickens. Stir in 1 tablespoon fresh lemon juice, salt, and a pinch of cayenne pepper. If the sauce gets too thick, add a teaspoon of warm water to loosen.
  5. Preheat oven to 350°F (175°C). If refrigerated overnight, let casserole sit at room temperature for 15 minutes. Bake uncovered for 40-45 minutes or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
  6. Spoon generous portions onto plates and drizzle with the warm hollandaise sauce. Garnish with fresh parsley or chives if desired. Serve immediately.

Notes

Use day-old bread to prevent sogginess. Let custard soak at least 10 minutes or overnight for best texture. Tent casserole with foil if browning too quickly. For dairy-free, substitute milk and butter with plant-based alternatives and use dairy-free ricotta or omit cottage cheese.

Nutrition

Keywords: eggs benedict casserole, overnight casserole, Canadian bacon, brunch recipe, easy breakfast, hollandaise sauce, make-ahead brunch

Find it online: https://siennaspoon.com/easy-overnight-eggs-benedict-casserole-with-canadian-bacon-recipe/