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The Ultimate Make-Ahead Eggs Benedict Casserole with Easy Blender Hollandaise

A close-up of a square slice of eggs benedict casserole topped with melted cheese and rich hollandaise sauce dripping onto a white plate.
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Make brunch simple with this make-ahead Eggs Benedict Casserole. This recipe combines toasted English muffins, Canadian bacon, and a rich egg custard, topped with a quick blender hollandaise sauce, perfect for feeding a crowd without stress.

Ingredients

Scale
  • 12 English muffins, cut into 1-inch cubes
  • 1 pound Canadian bacon or ham, chopped
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • For the Hollandaise: 4 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Grease a 9×13 inch baking dish. Arrange half of the English muffin cubes evenly in the bottom of the dish.
  2. Scatter the chopped Canadian bacon over the muffin layer. Top with the remaining English muffin cubes.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until fully combined. This creates your custard base.
  4. Slowly pour the egg 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.
  6. When ready to bake, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). 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.
  8. While the casserole bakes, prepare the hollandaise. Place the egg yolks, lemon juice, and a pinch of salt in a blender. Blend for 10 seconds.
  9. With the blender running on low speed, slowly drizzle the hot melted butter through the opening in the lid until the sauce is thick and emulsified.
  10. Slice the casserole and serve immediately with a spoonful of the fresh blender hollandaise sauce over each serving.

Notes

  • For a make-ahead option, assemble the entire casserole through step 4 and keep it refrigerated for up to 24 hours before baking. Add 5-10 minutes to the bake time if baking straight from the refrigerator.
  • If you prefer a richer flavor, substitute half of the milk in the custard with heavy cream.
  • You can use cooked, crumbled bacon instead of Canadian bacon for a different flavor profile.

Nutrition

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