Description
A delicious overnight eggs benedict casserole that combines all the flavors of the classic dish.
Ingredients
Scale
- 12 large eggs
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 8 slices of bread, cubed
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 1/2 cup hollandaise sauce
- 2 tablespoons chopped fresh parsley
Instructions
- In a large bowl, whisk together eggs, milk, salt, pepper, and paprika.
- Add cubed bread and mix until well combined.
- Fold in bacon and cheese.
- Pour mixture into a greased 9×13 inch baking dish.
- Cover and refrigerate overnight.
- Preheat oven to 350°F (175°C).
- Bake for 45-50 minutes or until set.
- Drizzle with hollandaise sauce and sprinkle with parsley before serving.
Notes
- You can substitute bacon with sausage for a different flavor.
- Let the casserole sit for 10 minutes before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
Keywords: eggs benedict casserole overnight, breakfast casserole, eggs benedict