Overnight Eggs Benedict Casserole with Asparagus

 

Overnight Eggs Benedict Casserole with Asparagus

Cook's Notes:  This recipe is perfect for a special brunch, a holiday meal, and overnight guests. It's prepared the day before, refrigerated, and cooked the next day. How easy is that! It’s a decadent splurge meal when topped with a creamy Hollandaise sauce, but oh, so good. English muffins are cut into pieces and layered with lots of chopped Canadian bacon and asparagus. Recipe serves six, 

Knorrs Hollandaise Sauce packet is a great shortcut (timesaver) to making a homemade sauce. Follow packet directions and add 1 tablespoon of fresh lemon juice.

Cooking Tip: Place muffins on a baking sheet uncovered for a few hours to dry out, so the bread does not get soggy when baking. 

Ingredients:

• 6 English Buttermilk muffins, cut into 2-inch cubes
• 2 (6-ounce) packages Canadian bacon, cut into small cubes (I used Canadian bacon that was not sliced, as it is easier to cube. Ham steak cubes could be substituted)
• 1½ cups fresh asparagus, cut into 2-inch pieces
• ¼ cup diced green onions
• 1-1/2 cups grated Swiss cheese
• 8 large eggs
• 2 cups whole or 2% milk, not skim ( I used 1 cup 2% and 1 cup half and half)
• ¾ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon paprika
• 1 tablespoon Dijon mustard
• 1 teaspoon each of chives and parsley flakes
• 1 (1.25-ounce) packet of hollandaise sauce mix made according to package directions, adding in 1 tablespoon lemon juice

Directions:

• Grease well a 3 qt. Bake in a baking dish, and cube English muffins and Canadian bacon.
• Dice green onions and cut asparagus into 2-inch pieces.
• Spread half of the English muffin cubes evenly in the baking dish. Layer half the Canadian bacon cubes, green onions, and asparagus pieces over the muffin cubes. Sprinkle half of the Swiss cheese over this mixture. Repeat layers in the same order, ending with grated Swiss cheese.
• In a blender, add eggs, milk, salt, pepper, spices, and mustard. Mix well.
• Pour milk evenly over the casserole dish. Press down cubes into the milk mixture. Cover and refrigerate overnight.
  
  
  
• Bring casserole to room temperature about 30 minutes. Preheat oven to 350 degrees.
• Bake covered for 30 minutes, uncover and cook 8-10 minutes longer.
• Serve warm, drizzled with Hollandaise sauce.
  

Homemade Hollandaise Sauce Ingredients:

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

Directions:

• Whisk together until well blended. Bring to a slow boil over medium-low heat, stirring occasionally, then reduce the heat to low and simmer until thickened.