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Overnight Eggs Benny

Overnight Eggs Benny

  • Prep time20 min
  • Cooking time45 min
  • Portions 6


For The Casserole:
  • 3 tablespoons (45 ml) Country Crock® Original Spread, divided
  • 8 English muffins
  • 10 slices peameal bacon (or any bacon), chopped
  • 8 large eggs
  • 1 ⅓ cups (320 ml) heavy cream
  • ⅔ cup (160 ml) milk
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) seasoning salt of your choice (example: Lawry’s or Old Bay)
  • ½ teaspoon (2.5 ml) black pepper
  • 1 ½ teaspoon (7.5 ml) onion powder
  • 1 teaspoon (5 ml) paprika
  • 1 teaspoon (5 ml) dried mustard powder
  • 1 cup (125 ml) shredded Monterey Jack cheese
For the Hollandaise Sauce:
  • 4 egg yolks
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon (5 ml) Dijon mustard
  • ⅛ teaspoon (0.625 ml) cayenne pepper
  • Pinch of salt and black pepper
  • ½ cup (125 ml) Country Crock® Original Spread, almost melted
  • ¾ cup (180 ml) mayonnaise *optional for a thicker sauce


      1. Grease a 9×13 inch (23x33 cm) casserole dish with 1 tablespoon (15 ml) of Country Crock® Original Spread. Chop the bacon into bite-size pieces. Sprinkle half of the bacon on the bottom of the casserole dish and spread out. Split the English muffins and toast each half. Spread each English muffin half with Country Crock® Original Spread, and chop them all into 1-inch (2.5 cm) pieces.
      2. Add half of your chopped English muffin pieces to the casserole dish, on top of the bacon. Repeat the layers: add the remaining bacon, then add the rest of the English muffins.
      3. Make the egg mixture. In a large bowl, whisk together 8 eggs, 1 ⅓ cups (320 ml) heavy cream, ⅔ cup (160 ml) milk, 1 teaspoon (5 ml) salt, 1 teaspoon (5 ml) seasoning salt, ½ teaspoon (2.5 ml) black pepper, 1 ½ teaspoon (7.5 ml) onion powder, 1 teaspoon (5 ml) paprika, and ½ teaspoon (2.5 ml) mustard powder. Beat until well mixed.
      4. Sprinkle 1 cup (250 ml) of shredded Monterey Jack cheese over the top of the English muffin and bacon. Pour the egg mixture over the shredded cheese, English muffins, and bacon, distributing the liquid evenly. Cover well with foil and refrigerate overnight, or for at least 4 hours.**
      5. The next day: Remove the covered casserole from the refrigerator and let it come to room temperature. Preheat the oven to 375°F (190°C). Bake for 35 minutes. Remove the foil and continue baking for 10-15 minutes longer or until the center is set and no longer has a liquid texture. It should not be runny. Using a butter knife, insert it into the center, and if it comes out with no wet egg mixture on it, the casserole is done.
      6. Make the hollandaise sauce. Using a blender, add 4 egg yolks, ½ cup (120 ml) heavy cream, 2 tablespoons (30 ml) lemon juice, 1 teaspoon (5 ml) Dijon mustard, ⅛ teaspoon (0.625 ml) cayenne pepper, and a pinch of salt. Blend on high for 30 seconds. In a glass bowl, melt ½ cup (125 ml) of Country Crock® in the microwave for about 15-20 seconds until it is mostly melted but not all the way. Out of the microwave and near your blender, stir the Country Crock® until it is all melted. You don't want to add it to the eggs while very hot, just melted and warm. With the blender running, add the Country Crock® slowly into the small opening on the lid of your blender, incorporating it with other ingredients. Keep blending until all the Country Crock® is added and the mixture is smooth and creamy. For a thicker consistency, you can add ¾ cup (180 ml) of mayonnaise.
      7. Serve the casserole. Cut the casserole into individual portions and drizzle with hollandaise sauce, or you can spoon it over the entire casserole and then serve if you prefer. Store leftover casserole in an airtight container in the fridge for 4-5 days.
      Note: Hollandaise sauce does not reheat well in the microwave; it curdles. Store it separately from the casserole if you have leftovers. Set the container of hollandaise into a bowl of very hot or simmering water to warm it again for serving.