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Easy Make-Ahead Eggs Benedict Casserole with Blender Hollandaise

A decadent slice of eggs benedict casserole featuring layers of bread, ham, and topped generously with creamy hollandaise sauce.
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Transform the classic brunch favorite into a simple, make-ahead casserole. This recipe delivers gourmet flavor with minimal effort, perfect for holidays or weekend entertaining.

Ingredients

Scale
  • 12 English muffins, split and torn into pieces
  • 1 pound Canadian bacon or ham, cut into cubes
  • 1 cup shredded 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 nutmeg
  • 1/2 cup (1 stick) unsalted butter, melted (for sauce)
  • 3 large egg yolks (for sauce)
  • 1 tablespoon fresh lemon juice (for sauce)
  • Pinch of salt (for sauce)

Instructions

  1. Grease a 9×13 inch baking dish. Arrange half of the torn English muffin pieces in an even layer on the bottom of the dish.
  2. Distribute the cubed Canadian bacon evenly over the muffins. Sprinkle with half of the cheddar cheese. Top with the remaining English muffin pieces.
  3. In a large bowl, whisk together the 12 eggs, milk, Dijon mustard, salt, pepper, and nutmeg until fully combined.
  4. Pour the egg mixture evenly over the muffin and bacon layers in the baking dish. Gently press down on the bread to help it absorb the liquid.
  5. Sprinkle the remaining cheddar cheese over the top. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  6. When ready to bake, preheat your oven to 350 degrees F. Remove the plastic wrap.
  7. Bake the casserole uncovered for 45 to 55 minutes, or until the eggs are set and the top is lightly golden brown. A knife inserted near the center should come out clean.
  8. While the casserole bakes, prepare the blender hollandaise sauce. Melt the butter and set aside.
  9. In a blender, combine the 3 egg yolks, lemon juice, and a pinch of salt. Blend for about 30 seconds until slightly pale.
  10. With the blender running on low speed, slowly drizzle the hot melted butter in a thin stream through the opening in the lid. Continue blending until the sauce is thick and emulsified. Add a tiny splash of water if the sauce is too thick.
  11. Slice the baked casserole and serve immediately with a generous drizzle of the homemade hollandaise sauce.

Notes

  • For a make-ahead breakfast casserole, assembling the night before allows the bread to fully soak up the custard, resulting in a fluffier texture.
  • If you prefer a less rich sauce, you can substitute half of the butter with olive oil in the hollandaise recipe.
  • This recipe is a great holiday breakfast casserole option because the morning prep is minimal.

Nutrition

Find it online: https://cookingbycarla.com/eggs-benedict-casserole-recipe-easy-brunch-bake/