Easy Eggs Benedict Breakfast Casserole and Blender Hollandaise Sauce is the answer to your make-ahead breakfast or brunch dreams! A family favorite, this creamy and decadent make-ahead breakfast casserole recipe only takes minutes to prepare and boasts a short list of ingredients.
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. And, I frequently order it when it’s on a breakfast menu.
This dreamy Eggs Benedict Breakfast Casserole recipe includes all of those tasty components, but instead of a fussy dish that takes finesse and time to prepare 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!
Perfect for the busy holiday season, Christmas morning breakfast or brunch, or just when you have a house full of company, this easy breakfast casserole will become your new “go-to” breakfast when you are feeding a crowd. And, no one needs to know just exactly how easy it is to make! It will just be our little secret.
If you like this holiday breakfast/brunch dish, you might also like these delicious recipes:
- Ultimate Blueberry Buttermilk Pancakes
- 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
How to make Easy Eggs Benedict Breakfast 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 Blender Hollandaise 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 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 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 up 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.
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