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

A thick slice of eggs benedict casserole topped with rich hollandaise sauce, bacon bits, and chives.
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Create a comforting, crowd-pleasing Eggs Benedict Casserole that you can prepare the night before. This recipe captures the classic brunch flavors in an easy, baked format, finished with a simple blender hollandaise sauce.

Ingredients

Scale
  • 12 large eggs
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (8 ounce) package Canadian bacon, diced
  • 1 (10 ounce) package English muffins, cut into 1-inch cubes
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Swiss cheese
  • For the Easy Blender Hollandaise:
  • 4 large egg yolks
  • 1 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • For Garnish:
  • Fresh chives, chopped

Instructions

  1. Prepare the casserole base: In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until well combined.
  2. Layer the ingredients: Grease a 9×13 inch baking dish. Spread half of the English muffin cubes evenly over the bottom of the dish. Top with half of the diced Canadian bacon, then half of the Gruyère and Swiss cheeses. Repeat the layers with the remaining muffins, bacon, and cheeses.
  3. Pour the egg mixture: Slowly pour the egg and milk mixture evenly over the layered ingredients in the baking dish. Gently press down on the muffins to help them absorb the liquid.
  4. Make it ahead: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step allows the muffins to soak up the custard, making the casserole fluffy when baked.
  5. Preheat and bake: When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap. Bake for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown.
  6. Prepare the easy blender hollandaise: While the casserole bakes, prepare the sauce. Combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on low speed. Slowly drizzle the warm, melted butter into the blender while the motor is running. Blend until the sauce is thick and emulsified. Do not over-blend.
  7. Serve: Let the casserole rest for 5 minutes after removing it from the oven. Cut into squares. Top each serving with a generous drizzle of the easy blender hollandaise sauce and sprinkle with fresh chives.

Notes

  • For a Joanna Gaines style approach, use croissants instead of English muffins for a richer texture.
  • If you are short on time, you can skip the overnight soak, but allow the casserole to sit at room temperature for 30 minutes before baking.
  • To keep the hollandaise warm without scrambling, place the blender pitcher in a bowl of warm (not hot) water while you serve the casserole.

Nutrition

Find it online: https://cravybite.link/eggs-benedict-casserole/