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Make-Ahead Eggs Benedict Casserole with Easy Blender Hollandaise

A square serving of baked eggs benedict casserole topped with melted cheese or hollandaise sauce.
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This recipe simplifies the classic brunch favorite into an easy, make-ahead casserole. You get the creamy, savory flavors of Eggs Benedict in one dish, perfect for serving a crowd with minimal morning effort.

Ingredients

Scale
  • 1 (12 ounce) package Canadian bacon, diced
  • 1 (10 ounce) package English muffins, cut into 1-inch cubes
  • 1 cup shredded sharp cheddar 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
  • For Easy Blender Hollandaise: 3 large egg yolks, 1/2 cup (1 stick) unsalted butter, melted and warm, 1 tablespoon fresh lemon juice, pinch of salt

Instructions

  1. Grease a 9×13 inch baking dish. Scatter the diced Canadian bacon evenly over the bottom of the dish.
  2. Arrange the English muffin cubes over the bacon layer. Sprinkle the shredded cheddar cheese over the muffins.
  3. In a large bowl, whisk together the 12 eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until fully combined and slightly frothy. This is your egg custard base.
  4. Slowly pour the egg custard mixture evenly over the muffin and bacon layers in the baking dish. Gently press down on the muffins to help them absorb the liquid.
  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 375 degrees Fahrenheit. Remove the plastic wrap.
  7. Bake uncovered for 40 to 45 minutes, or until the casserole is set in the center and lightly golden brown. A knife inserted near the center should come out mostly clean.
  8. While the casserole bakes, prepare the Easy Blender Hollandaise: Place the egg yolks, lemon juice, and a pinch of salt into a blender. Blend on medium speed for about 30 seconds.
  9. With the blender running on low speed, slowly drizzle the warm, melted butter through the opening in the lid until the sauce is thick and emulsified. Stop blending immediately if the sauce breaks.
  10. Serve the baked casserole warm, topped with a spoonful of the fresh blender Hollandaise sauce.

Notes

  • For the best make-ahead results, assemble the entire casserole the night before and keep it covered in the refrigerator.
  • If you prefer a less rich sauce, you can substitute half the butter in the Hollandaise with olive oil, though the texture will change slightly.
  • This recipe is a great hassle free brunch solution for holiday breakfast casserole gatherings.

Nutrition

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