Easy Eggs Benedict Casserole on a white plate with Blender Hollandaise Sauce
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4.5 from 4 votes

Easy Eggs Benedict Breakfast Casserole

Easy Eggs Benedict Breakfast Casserole is the answer to your make-ahead breakfast dreams! A family favorite, this creamy and decadent make-ahead breakfast casserole only takes minutes to prepare and boasts a short list of ingredients.
Prep Time15 mins
Cook Time20 mins
Resting Time10 hrs
Total Time35 mins
Course: Breakfast/Brunch
Cuisine: American
Keyword: christmas breakfast casserole, easy breakfast casserole
Servings: 8 servings
Calories: 452kcal
Author: Sharon Rigsby

Ingredients

Eggs Benedict Casserole Ingredients:

  • 1 pkg English muffins 12 oz
  • 1 pkg Canadian bacon 12 oz
  • 6 eggs large or extra-large
  • 2-1/2 cups whole milk
  • 1 tsp dry mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Blender Hollandaise Sauce Ingredients:

  • 6 egg yolks reserve the whites for another use
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 3 tsp 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 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.

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 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.

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 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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Nutrition

Calories: 452kcal | Carbohydrates: 20g | Protein: 18g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 250mg | Sodium: 419mg | Potassium: 186mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 0.8mg | Calcium: 150mg | Iron: 1.8mg