Eggs Benedict Breakfast Casserole (Overnight with Foolproof Blender Hollandaise)

Why You'll Love This Recipe

• Classic eggs benedict flavor without poaching eggs
• Flexible chill time (overnight or same-day)
• Foolproof blender hollandaise
• Sauce can be held warm up to 2 hours (tested)
• Leftover hollandaise reheats beautifully using my foolproof method
• Perfect for holidays, brunches, and house guests

This isn't just an "easy breakfast casserole." It's a brunch-worthy, company-ready dish that's been tested numerous times in my kitchen.

Main Ingredient Notes and Easy Substitutions

Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.

• English Muffins – Sturdy refrigerated sourdough English muffins work best. Very soft varieties can become too custardy or gummy.
• Canadian Bacon – Traditional and balanced. You can substitute diced ham or prosciutto if desired.
• Whole Milk – Whole milk creates a creamy custard. Lower-fat milk works but won't be as rich.
• Eggs and Egg Yolks for Hollandaise – The hot butter should reach about 160°F when blended, gently cooking the yolks for the sauce. Use fresh eggs. You can also use pasteurized eggs for the sauce if you prefer.

Recipe Variations and Twists

• Mix thawed, well-drained chopped spinach with your egg mixture
• Use cooked bacon, sausage or leftover ham instead of Canadian bacon
• Top with roasted asparagus
• Sprinkle lightly with paprika for subtle warmth

How to Make Eggs Benedict Breakfast Casserole (Step-by-Step Guide)

This is a summary of the steps; the complete directions are in the recipe card below.

1. Build the Base – Cut English muffins and Canadian bacon into bite-sized pieces. Spread evenly in a greased 9×13 dish.

2. Mix the Custard – Whisk eggs, milk, mustard, salt, and pepper. Pour evenly over muffin mixture.

3. Chill – For best texture, refrigerate overnight (about 8 hours). However, during testing, I found that a 4-hour soak works fine, and even 2-3 hours is sufficient if you're short on time. The casserole may bake slightly firmer around the edges, but remains rich and delicious.

4. Bake – Bake covered at 375°F for 25 minutes. Uncover and bake 20 more minutes until golden and set. Rest 10 minutes before slicing.

How to Make Foolproof Blender Hollandaise

1. Add egg yolks, salt, cayenne, and lemon juice to a blender. Blend briefly.

2. Heat the butter until hot and foamy (about 160°F), but do not allow it to brown. With the blender running, slowly stream in butter. Blend until thick and creamy.

Holding Hollandaise Without Breaking (Tested Method)

During testing, I successfully held blender hollandaise for up to 2 hours by placing the blender jar directly into a crockpot filled with warm water set on warm.

This indirect heat keeps the sauce smooth and stable. If it thickens too much, add 1-2 teaspoons of warm water and blend briefly.

How to Reheat Leftover Hollandaise Sauce

If your leftover hollandaise has thickened in the refrigerator but hasn't separated, let it sit at room temperature for about 30 minutes. Then microwave at 50% power for two 10-second increments. Add 1-2 teaspoons of warm water and whisk.

During testing, I successfully reheated two-day-old blender hollandaise using this method without the sauce breaking.

If the sauce does separate, you can often re-emulsify it by whisking in a teaspoon of warm water or lemon juice, then briefly blending it again.

Recipe FAQs

Serving Ideas

Serve with:

• Fresh Fruit Salad, Grape Salad, or Old-Fashioned Ambrosia
• Southern Fried Potatoes
• Mimosas or Bloody Marys
• Oatmeal Apple Bars or Apple Pastries with Puff Pastry

Tips for Perfect Results Every Time

• Use sturdy English muffins. I like to use refrigerated sourdough English muffins
• Chill the casserole for 8 hours, or long enough for the English muffins to absorb the egg custard
• Stream hot butter slowly into the blender
• Keep hollandaise warm, and always serve it warm, not hot; high heat will cause it to break
• If your hollandaise sauce is too thick, reblend with about 2-3 teaspoons of warm water
• For serving a crowd or if you prefer extra caution, pasteurized eggs work great. Because the butter is streamed gradually in this recipe, the final sauce temperature will typically settle in the safe range (160°F) without scrambling, especially with the blender running. That's the science behind why blender hollandaise is more forgiving than stovetop whisked versions.

You Might Also Love these Breakfast Casseroles

For more menu ideas, here is a link to all of my breakfast recipes.

Join the Conversation

Leave a comment and star rating, I'd love to hear how you liked it. And please let me know if you tried this recipe with a shorter soak time or tested reheating the hollandaise sauce.
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G&P Wisdom

"The secret to a stress-free brunch isn't fancy technique, it's knowing what you can make ahead and what you can fix if it goes wrong."

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