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The Ultimate Make-Ahead Eggs Benedict Casserole with Blender Hollandaise

A golden slice of eggs benedict casserole topped with creamy hollandaise sauce and crispy bacon pieces.
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Hi, I’m Alex, and I’m so glad you’re here. I believe that incredible, soul-satisfying food doesn’t have to be complicated. This easy Eggs Benedict Casserole brings all the luxurious flavors of the classic brunch favorite into one simple baking dish. It is perfect as a make-ahead breakfast casserole for your next weekend breakfast ideas gathering, serving a crowd with minimal fuss.

Ingredients

Scale
  • 12 large eggs
  • 1 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (7-ounce) package English muffins, torn into bite-sized pieces
  • 1 pound Canadian bacon or ham, cut into cubes
  • 1 cup shredded sharp cheddar cheese
  • For the Blender Hollandaise:
  • 3 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1 cup (2 sticks) unsalted butter, melted and hot

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until fully combined.
  3. Arrange half of the torn English muffins in a single layer on the bottom of the prepared baking dish.
  4. Sprinkle half of the cubed Canadian bacon and half of the shredded cheddar cheese over the muffins.
  5. Pour half of the egg mixture evenly over the layers. Repeat with the remaining muffins, bacon, cheese, and egg mixture.
  6. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the muffins to soak up the liquid.
  7. When ready to bake, preheat your oven to 375 degrees Fahrenheit. Remove the plastic wrap.
  8. Bake, covered with foil, for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the eggs are set and the top is lightly golden brown.
  9. While the casserole bakes, prepare the hollandaise sauce. Combine egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on low speed.
  10. Slowly drizzle the hot, melted butter into the blender while the blender is running on low speed until the sauce is thick and emulsified. Do not over-blend.
  11. Slice the baked casserole and serve immediately with a generous drizzle of the fresh blender hollandaise sauce.

Notes

  • For a richer flavor, substitute croissants for the English muffins.
  • If you are short on time, you can skip the overnight refrigeration, but the texture will be less uniform.
  • You can keep the hollandaise sauce warm by placing the blender jar in a bowl of warm water, but do not let it get hot or it may separate.

Nutrition

Find it online: https://www.purecookingjoy.com/eggs-benedict-casserole-recipe-easy/

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