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The Ultimate Make-Ahead Eggs Benedict Casserole with Quick Blender Hollandaise

Close-up of a square slice of eggs benedict casserole topped with melted cheese sauce and herbs, sitting on a white plate.
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Prepare this easy, one-dish Eggs Benedict Casserole the night before for a stress-free brunch. It combines all the classic flavors in a simple bake suitable for feeding a crowd.

Ingredients

Scale
  • 12 slices English muffins, cut into 1-inch cubes
  • 1 pound Canadian bacon or ham, chopped
  • 12 large eggs
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Swiss cheese
  • For the Hollandaise: 4 egg yolks, 1/2 cup lemon juice, 1 cup unsalted butter (melted), pinch of salt

Instructions

  1. Grease a 9×13 inch baking dish. Arrange half of the cubed English muffins in an even layer on the bottom of the dish.
  2. Sprinkle the chopped Canadian bacon or ham evenly over the muffins. Top with the remaining muffin cubes.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined.
  4. Pour the egg mixture slowly and evenly over the muffin and ham layers, pressing down gently so the bread soaks up the liquid.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  6. When ready to bake, preheat your oven to 350 degrees F. Remove the plastic wrap.
  7. Sprinkle the Swiss cheese evenly over the top of the casserole.
  8. Bake for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown.
  9. While the casserole bakes, prepare the hollandaise: Place egg yolks and lemon juice in a blender. Blend on medium speed. Slowly drizzle the hot, melted butter into the blender while it runs until the sauce is thick and emulsified. Add a pinch of salt.
  10. Let the casserole rest for 5 minutes before slicing. Serve warm with a spoonful of the quick blender hollandaise sauce over each portion.

Notes

  • For best results when making ahead, assemble the entire casserole, including the cheese layer, the night before. Remove from the refrigerator 30 minutes before baking.
  • If you prefer a crispier top layer, you can add the cheese layer during the last 10 minutes of baking instead of at the beginning.
  • This recipe scales well for larger gatherings; use two 9×13 dishes if doubling the recipe.

Nutrition

Find it online: https://spoonfulsnap.com/eggs-benedict-casserole-recipe-easy/