Overnight Eggs Benedict Casserole with Smoked Salmon
All the flavors of classic eggs benedict are jazzed up with the richness of smoked salmon and served casserole-style for a simple and sophisticated breakfast!
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Overnight Eggs Benedict Casserole with Smoked Salmon
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
½ Tbsp. Heinen's unsalted butter
8 eggs
2 cups Heinen’s whole milk
¾ tsp. salt
½ tsp. Heinen’s paprika
¼ tsp. Heinen’s onion powder
¼ tsp. freshly cracked black pepper
1 package Heinen’s English muffins (6 count), cut into 1-inch cubes
½ bunch fresh asparagus, trimmed and chopped into 1-inch pieces
4 oz. Heinen’s premium smoked salmon, torn into 1-inch pieces
2 tubes Melissa’s famous hollandaise sauce (located in the Produce Department)
Fresh chives, chopped
Directions
- Grease the bottom and sides of a 3-quart casserole dish with the butter.
- In a large mixing bowl with a spout, whisk together the eggs, milk, salt, paprika, onion powder and black pepper.
- Arrange half of the cubed English muffins in the bottom of the prepared casserole dish. Top with half of the asparagus and half of the smoked salmon. Top with the remaining English muffins, followed by the remaining asparagus and salmon.
- Pour the egg mixture evenly over the English muffins. Cover tightly with foil and refrigerate overnight.
- In the morning, remove the casserole from fridge 30 minutes before you plan to bake and preheat the oven to 375ºF.
- Bake the casserole, covered, for 30 minutes. Remove the foil and continue to bake for 15-20 minutes more, or until the casserole is set and the top is light golden brown.
- Allow to cool for 10 minutes, then drizzle the hollandaise over the top. Sprinkle with chives and serve.
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Directions
- Grease the bottom and sides of a 3-quart casserole dish with the butter.
- In a large mixing bowl with a spout, whisk together the eggs, milk, salt, paprika, onion powder and black pepper.
- Arrange half of the cubed English muffins in the bottom of the prepared casserole dish. Top with half of the asparagus and half of the smoked salmon. Top with the remaining English muffins, followed by the remaining asparagus and salmon.
- Pour the egg mixture evenly over the English muffins. Cover tightly with foil and refrigerate overnight.
- In the morning, remove the casserole from fridge 30 minutes before you plan to bake and preheat the oven to 375ºF.
- Bake the casserole, covered, for 30 minutes. Remove the foil and continue to bake for 15-20 minutes more, or until the casserole is set and the top is light golden brown.
- Allow to cool for 10 minutes, then drizzle the hollandaise over the top. Sprinkle with chives and serve.
