Breakfast is the most important meal of the day, they say. And I tend to agree. If you start your day off right with a nice breakfast, the rest of the day tends to follow suit. One of my all time favorite breakfast (or brunch) items is eggs benedict. A simple breakfast bite with english muffins, eggs, and hollandaise sauce. However, with the holidays coming up, I tend to gravitate towards casseroles.
So, why not turn a classic breakfast dish into a casserole? This Skinny Overnight Eggs Benedict Casserole is really simple to make and is pretty similar to a strata or a quiche. The only difference really is the use of english muffins and the added hollandaise sauce.
To keep this casserole more mindful and health conscious, I decided to use whole wheat english muffins. I also used turkey Canadian bacon instead of traditional ham Canadian bacon. I also used unsweetened almond milk for the milk to save on calories. After that, a quick blender hollandaise sauce is made with a handful of ingredients and all of 5 minutes to make. No fuss. No muss.
The end result is a delicious breakfast brunch casserole that is sure to impress. My favorite thing about this breakfast casserole is that it’s made ahead of time (the day before) and is baked the morning of. Meaning it’s pretty hands off on the day you bake it.
Out of all the breakfast casseroles I’ve made over the years, this one is definitely one of my favorites. It’s warm and cozy and just a little more elegant, making it a perfect Holiday breakfast or brunch option to have available for friends and family to enjoy.
TheSkinnyFork.com A delicious overnight casserole that's based off of the classic brunch item, eggs benedict! English muffins, eggs, Canadian bacon, and even a quick hollandaise sauce. Prep Time: 8 Hours • Cook Time: 35 Minutes
Servings: 8 • Serving Size: 1 Slice • Calories: 329 • Fat: 20 g • Saturated Fat: 10 g • Carb: 19 g • Fiber: 3 g • Protein: 20 g • Sugar: 4 g • Sodium: 596 mg
Casserole:
• 12 Oz. Whole Wheat English Muffins, Cubed
• 12 Oz. Turkey Canadian Bacon, Cubed
• 8 Whole Large Eggs
• 2 C. Unsweetened Almond Milk
• 1/2 Tsp. Onion Powder
• 1/4 Tsp. Garlic Powder
• 1/4 Tsp. Paprika
• Salt & Pepper to Taste
• 2 Green Onions, Sliced
Hollandaise:
• 1 Egg Yolk
• 1 Tsp. Fresh Lemon Juice
• 1/2 Tsp. Dijon Mustard
• 8 Tbsp. Unsalted Butter
• Salt to Taste
Directions:
Lightly coat the inside of a 13x9” baking dish with non-stick baking spray and line the base of it with the 12 Oz. cubed whole wheat english muffins.
Top the english muffins with the 12 Oz. cubed turkey Canadian bacon.
In a medium bowl, whisk together the 8 whole eggs, 2 C. almond milk, 1/2 Tsp. onion powder, 1/4 Tsp. garlic powder, 1/4 Tsp. paprika and some salt & pepper.
Pour the egg mixture over the english muffing and Canadian bacon in the baking dish and top it all off with the sliced green onions.
Cover and place in the fridge for 8 hours or overnight.
Once ready, remove the dish from the oven and preheat the oven to 375 degrees F.
Place the dish into the oven to bake for about 35 minutes or until the middle has set and it’s all cooked through.
While the casserole is baking, place 1 egg yolk, 1 Tsp. lemon juice, 1/2 Tsp. dijon, and some salt into a blender, food processor, or small cup for an immersion blender.
Melt the 8 Tbsp. butter over high heat in a sauce pan until bubbling and no longer foaming.
While the blender is on, carefully pour the butter in to emulsify; set aside.
When the casserole is done, remove it from the oven and allow to cool slightly before cutting into 8 pieces and serving with a drizzle of the prepared hollandaise sauce divided evenly.
Enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Peanut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free
