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Overnight Eggs Benedict Casserole

A savory, custard-like casserole filled with cheesy goodness, fluffy eggs, and flavors reminiscent of classic Eggs Benedict, all prepared effortlessly the night before.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 pieces English muffins, split and toasted
Egg Mixture
  • 12 large eggs large eggs
  • 2 cups milk
  • 1 cup diced halal chicken, turkey, or beef bacon (or any halal sausage) Use any preferred halal meat
  • 1 cup shredded cheese (Cheddar or Swiss)
  • 1/4 cup chopped fresh chives or parsley Fresh herbs elevate the dish
  • Salt and pepper to taste
For Serving
  • Hollandaise sauce (store-bought or homemade) For drizzling on top

Method
 

Preparation
  1. Toast the 8 English muffins until golden brown, split them in half and lay them in a greased 9x13-inch baking dish.
  2. In a large mixing bowl, crack the 12 large eggs and add 2 cups of milk. Whisk until well combined, then season with salt and pepper.
  3. Layer the diced halal chicken or turkey bacon over the English muffins in the baking dish, then pour the egg mixture evenly over the contents.
  4. Sprinkle 1 cup of shredded cheese and 1/4 cup of chopped fresh chives or parsley over the egg mixture.
  5. Cover the baking dish with plastic wrap and refrigerate overnight.
Baking
  1. In the morning, preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 45 minutes or until the casserole is set and golden brown on top.
  2. Let it cool for a few minutes, then serve warm, drizzled with Hollandaise sauce and garnished with more fresh herbs, if desired.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze portions for about a month. Reheat in the microwave or preheated oven.