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Ultimate Make-Ahead Eggs Benedict Casserole with Easy Blender Hollandaise

A close-up of a square serving of eggs benedict casserole topped with rich, dripping hollandaise sauce.
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Prepare this rich, savory casserole the night before for an easy, crowd-pleasing brunch. It features classic Eggs Benedict flavors baked into a simple egg base.

Ingredients

Scale
  • 12 slices Canadian bacon or ham, cubed
  • 12 English muffins, torn into 1-inch pieces
  • 2 cups shredded Swiss cheese
  • 8 large eggs
  • 2 cups milk (whole or 2%)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • For Hollandaise: 4 egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Grease a 9×13 inch baking dish. Distribute the cubed Canadian bacon evenly over the bottom of the dish.
  2. Scatter the torn English muffin pieces over the bacon layer. Sprinkle the Swiss cheese over the muffins.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until well combined.
  4. Pour the egg mixture slowly and evenly over the muffin and cheese layers, pressing down gently to soak the bread.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours or preferably overnight.
  6. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap.
  7. Bake for 40 to 50 minutes, or until the casserole is set in the center and lightly golden brown. Let it rest for 10 minutes before serving.
  8. While the casserole rests, prepare the Hollandaise sauce: Place egg yolks, lemon juice, and a pinch of salt in a blender. Blend on low speed.
  9. Slowly drizzle the hot melted butter into the blender while the machine is running. Increase speed to medium and blend until the sauce is thick and emulsified.
  10. Cut the casserole into squares and top each serving with a spoonful of the fresh Hollandaise sauce.

Notes

  • For the best overnight soak, assemble the casserole completely, cover, and refrigerate. Do not bake until ready to serve.
  • If you prefer a richer sauce, use clarified butter for the Hollandaise.
  • You can substitute cubed ham for Canadian bacon if desired.

Nutrition

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