Eggs Benedict Breakfast Casserole with Blender Hollandaise

A slice of eggs benedict casserole with hollandaise sauce being poured over it.

4.67 from 6 votes

Eggs Benedict Breakfast Casserole with Blender Hollandaise

This Eggs Benedict Breakfast Casserole combines English muffins, Canadian bacon, and a rich egg custard, then tops it with silky blender hollandaise. Make it overnight or with a shorter 2–4 hour soak. Perfect for holidays, brunches, and feeding a crowd.

Prep Time15

Cook Time55

Refrigerate8

Total Time35

Course: Breakfast/Brunch

Cuisine: American

Servings: servings

Calories: 509kcal

Author: Sharon Rigsby

Ingredients

Eggs Benedict Casserole Ingredients

12 ounces English muffins 6 to a package, I prefer refrigerated sourdough english muffins
12 ounces Canadian bacon
6 eggs large or extra-large
2½ cups whole milk
1 teaspoon dry mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Optional: chopped chives to use as a garnish

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 or grease with butter.
Combine the english muffins 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 bowl, whisking until well combined. Pour the muffin mixture over the muffins and press down gently to ensure all ingredients are saturated with the egg mixture.
Cover and refrigerate for 8 hours or overnight.
When ready to bake, preheat the oven to 375°F.
Cover the casserole with aluminum foil or a lid, and bake for 25 minutes. Uncover and bake for 20 minutes more, or until the casserole is golden brown, puffed, 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.
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. 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

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 the 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
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. For serving a crowd or if you prefer extra caution, use pasteurized eggs.

Nutrition