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Easy Make-Ahead Eggs Benedict Casserole with Simple Blender Hollandaise

A square serving of baked eggs benedict casserole topped with creamy hollandaise sauce and fresh chives.
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Create a crowd-pleasing brunch with this easy Eggs Benedict Casserole. This make-ahead breakfast bake layers English muffins, Canadian bacon, and eggs, topped with a simple blender hollandaise sauce for a stress-free gathering.

Ingredients

Scale
  • 12 English muffins, cut into 1-inch cubes
  • 1 pound Canadian bacon or ham, cut into pieces
  • 1 cup shredded Gruyère or Swiss cheese
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup (1 stick) unsalted butter, melted (for hollandaise)
  • 3 large egg yolks (for hollandaise)
  • 1 tablespoon fresh lemon juice (for hollandaise)
  • Pinch of salt (for hollandaise)
  • Fresh chives, chopped (for garnish)

Instructions

  1. Grease a 9×13 inch baking dish. Distribute the English muffin cubes evenly across the bottom of the dish.
  2. Scatter the Canadian bacon pieces over the muffins. Sprinkle the shredded cheese over the bacon layer.
  3. In a large bowl, whisk together the 12 eggs, milk, Dijon mustard, salt, pepper, and cayenne pepper until well combined. This is your egg custard.
  4. Slowly pour the egg custard evenly over the muffin and bacon layers in the baking dish. Press down gently to submerge the bread.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the muffins to soak up the custard.
  6. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap.
  7. Bake the casserole uncovered for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown.
  8. While the casserole bakes, prepare the simple blender hollandaise sauce. Place the egg yolks, lemon juice, and a pinch of salt in a blender. Blend on low speed.
  9. Slowly drizzle the melted butter into the blender in a thin, steady stream while the blender is running. Increase speed to medium and blend until the sauce is thick and emulsified.
  10. Once the casserole is done baking, let it rest for 5 minutes. Cut into portions.
  11. Drizzle the warm hollandaise sauce generously over each serving and garnish with fresh chives. Serve immediately.

Notes

  • For make-ahead convenience, assemble the entire casserole through step 4, cover, and refrigerate up to 24 hours. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a richer hollandaise, you can use a double boiler method instead of the blender, tempering the yolks carefully.
  • You can substitute the Canadian bacon with cooked, crumbled bacon or diced ham for a different texture.

Nutrition

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