Overnight Eggs Benedict Casserole (Print Version)

# Ingredients:

→ Base Components

01 - 1 package (12 oz) English muffins, split and cut into 1-inch cubes
02 - 450g Canadian bacon or smoked ham, cubed
03 - 2 cups shredded sharp white cheddar cheese, divided

→ Egg Mixture

04 - 2 cups half and half or heavy cream
05 - 8 large eggs
06 - 1 teaspoon salt
07 - 1 teaspoon freshly ground black pepper
08 - 1 teaspoon ground mustard
09 - 1/2 teaspoon granulated garlic
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon dried thyme
12 - 1/8 teaspoon ground nutmeg

→ Toppings and Garnish

13 - 2 tablespoons butter, cubed
14 - Paprika for sprinkling
15 - 1 recipe Easy Blender Hollandaise Sauce or 1.25 oz packet Hollandaise Sauce mix
16 - Fresh chives or parsley, chopped, for garnish

# Instructions:

01 - Place cubed English muffins on a baking sheet and leave on counter overnight to dry out. Alternatively, toast under the broiler until lightly golden.
02 - Spray a 12×8-inch dish or deep 13×9-inch baking dish with nonstick cooking spray. Layer half of the English muffin cubes on the bottom, followed by half of the ham and half of the shredded cheese. Repeat layers, ending with cheese.
03 - In a medium mixing bowl, whisk together half and half, eggs, salt, pepper, mustard powder, garlic, onion powder, thyme and nutmeg until fully combined. Pour evenly over the layered ingredients.
04 - Using the back of a spoon, gently press the English muffin cubes into the egg custard, ensuring even distribution. Cover with plastic wrap and refrigerate overnight.
05 - Preheat oven to 350°F (175°C). Remove casserole from refrigerator 15 minutes before baking. Remove plastic wrap, dot the top with butter cubes and sprinkle with paprika.
06 - Cover with foil and bake for 30 minutes. Remove foil and continue baking for 15-20 minutes until the top is golden brown and a knife inserted into the center comes out clean.
07 - While casserole is baking, prepare hollandaise sauce according to recipe or packet instructions.
08 - Allow casserole to rest for 5 minutes. Drizzle with hollandaise sauce before serving, with additional sauce on the side if desired. Garnish with chopped chives or fresh parsley.

# Notes:

01 - This casserole can be assembled up to 24 hours in advance, making it perfect for holiday breakfasts or brunches.
02 - For best results, ensure English muffins are properly dried out to absorb the egg mixture.
03 - The internal temperature should reach 160°F (71°C) for food safety.

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