Easy Eggs Benedict Breakfast Casserole with Blender Hollandaise Sauce is the answer to your make-ahead breakfast or brunch dreams! A family favorite, this creamy and decadent make-ahead baked eggs benedict recipe only takes minutes to prepare and boasts a short list of ingredients.
Like my Cottage Cheese Egg Bake, it’s perfect for the busy holiday season, Christmas morning breakfast or brunch, or just when you have a house full of company, this easy eggs benedict casserole will become your new “go-to” breakfast when you feed a crowd. And, no one needs to know just exactly how easy it is to make! It will just be our little secret.
One of my all-time favorite dishes, traditional eggs benedict features hot toasted English muffins topped with Canadian bacon, poached eggs, and lemony hollandaise sauce. This dreamy casserole includes all of those tasty components, but it isn’t the fussy dish that takes finesse and time to prepare.
Like my Sausage Gravy Breakfast Casserole, and Fruit Salad Cocktail, this easy breakfast casserole can be made the night before and then just popped in the oven the next morning. Plus, I’m sharing my easy, luxurious blender hollandaise sauce recipe, which can be whipped up in seconds and transcends this dish into the mother of all breakfast casseroles!
Here’s what you will need:
You will need the following ingredients: English muffins, Canadian bacon, eggs, whole milk, dry mustard, Kosher salt, and ground black pepper.
You will need egg yolks, kosher salt, cayenne pepper, lemon juice, and butter for the hollandaise sauce.
How to make this casserole:
Cut the English muffins and Canadian bacon into bite-size pieces.
Spray a 9×13 baking dish lightly with non-stick cooking spray.
Combine the English muffin and Canadian bacon pieces in the baking dish and spread out evenly. Set aside.
Combine the eggs, milk, mustard, salt, and pepper in a medium-size bowl and whisk until everything is thoroughly combined. Pour over the muffin mixture.
Press down gently to make sure all of the English muffin pieces are saturated with the egg mixture.
Cover and refrigerate for at least 8 hours.
Preheat the oven to 375 degrees F.
Cover with aluminum foil or a lid and bake the casserole covered for 25 minutes. Uncover and bake for 20 minutes more or until the casserole is golden brown and puffed up and the eggs are set. Let stand 10 minutes before serving.
How to make the sauce:
While the casserole is cooling, place the egg yolks, salt, pepper, and lemon juice in a blender jar.
Place the top on the blender and process the egg mixture on high for three to four seconds. Set aside.
Place the butter in a small saucepan over medium-high heat and melt the butter. Heat until it is hot and foamy, but watch it carefully and don’t allow it to start browning.
Remove the small removable top in the middle of the blender top, and with the blender running on high, slowly start pouring the hot melted butter. Don’t rush this step. It’s helpful to have a kitchen towel handy to use as a shield to keep any of the hot liquid from splashing out.
Taste the sauce and add more salt and pepper or lemon juice if desired and blend again.
Garnish the casserole with chopped chives if desired, and serve immediately with a drizzle of hollandaise sauce.
Sharon’s Expert Tips:
- I like to use refrigerated sourdough English muffins and think they crisp up the best. However, you can certainly use what you have on hand or your favorite kind.
- If you would like to make individual breakfast casseroles, you can divide the batter into regular-size muffin cups or into a popover pan, which has been sprayed with non-stick cooking spray. You will have to reduce the cooking time.
- To keep the hollandaise sauce warm, simply put the blender jar into a pan of hot water and reblend if necessary.
Related recipes:
If you like this breakfast or brunch dish, you might also like these popular recipes:
- Cheesy Prosciutto Breakfast Casserole
- Make-Ahead Oven-Baked Caramel French Toast Casserole
- Southern Cheese Grits Casserole
- Make-Ahead Sausage and Grits Casserole
- Old Fashioned Southern Ambrosia, and
- Butterscotch Pecan Coffee Cake
If you need more menu suggestions or recipes, check out all of my breakfast or brunch recipes here.
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Easy Eggs Benedict Breakfast Casserole
Ingredients
Eggs Benedict Casserole Ingredients:
- 1 pkg English muffins 12 oz
- 1 pkg Canadian bacon 12 oz
- 6 eggs large or extra-large
- 2-½ cups whole milk
- 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Blender Hollandaise Sauce Ingredients:
- 6 egg yolks reserve the whites for another use
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 3 teaspoon fresh lemon juice
- 1 cup unsalted butter
Instructions
Eggs Benedict Casserole Directions:
- Cut the English muffins and Canadian bacon into bite-size pieces.
- Spray a 9x13 baking dish lightly with non-stick cooking spray.
- Combine the English Muffin and Canadian Bacon pieces in the baking dish and spread out evenly. Set aside.
- Combine the eggs, milk, mustard, salt, and pepper in a medium-size bowl and whisk until everything is thoroughly combined. Pour over the muffin mixture and press down gently to make sure all English muffin pieces are saturated with the egg mixture.
- Cover and refrigerate for at least 8 hours.
- Preheat the oven to 375 degrees F.
- Cover with aluminum foil or a lid and bake the casserole covered for 25 minutes. Uncover and bake for 20 minutes more or until the casserole is golden brown and puffed up and the eggs are set. Let stand 10 minutes before serving.
Blender Hollandaise Directions:
- While the casserole is cooling, place the egg yolks, salt, pepper, and lemon juice in a blender jar.
- Place the top on the blender and process the egg mixture on high for 3-4 seconds. Set aside.
- Place the butter in a small saucepan over medium-high heat and melt the butter. Heat until it is hot and foamy but watch it carefully and don't allow it to start browning.
- Remove the small removable top in the middle of the blender top, and with the blender running on high, slowly start pouring the hot melted butter. Don't rush this step. It's helpful to have a kitchen towel handy to use as a shield to keep any hot liquid from splashing out.
- Taste the sauce, add more salt and pepper or lemon juice if desired, and blend again.
- Garnish the casserole with chopped chives if desired and serve immediately with a drizzle of hollandaise sauce.
Notes
Sharon's Expert Tips:
- I like to use refrigerated sourdough English muffins and think they crisp up the best. However, you can certainly use what you have on hand or your favorite kind.
- If you would like to make individual breakfast casseroles, you can divide the batter into regular-size muffin cups or into a popover pan, which has been sprayed with non-stick cooking spray. You will have to reduce the cooking time.
- To keep the hollandaise sauce warm, put the blender jar into a pan of hot water and reblend if necessary.
Kerri
Made this for Mother’s Day brunch today. It was fantastic! Easy to make, but tasted like it took a lot of time. Everyone raved about it! Thank you for sharing this one. 💕
Sharon Rigsby
Hi Kerri, I’m so glad you and your guests enjoyed it. It is one of my favorite dishes to serve at a brunch!
Sharon
Lisa Sumsion
I made and served this at my future daughter-in-laws bridal shower brunch and it was a big hit. Egg dishes don’t usually go fast but once people got a taste of it they kept going back for more. Also, it stayed piping hot for a good while which is great when serving a lot of people. It was soooo delicious and everyone was raving over it! It was perfect for a shower because it was easy and I made it the night before and let it sit in the refrigerator over night like the recipe suggests so in the morning I just popped it into the oven. It did take about 15 minutes longer than the recipe suggested but still not a problem. I will be making this again and again.
Linger
This breakfast casserole looks absolutely fabulous! What a perfect idea for Christmas morning and I love anything that you can prepare ahead of time. Thanks for the post!