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Easy Overnight Eggs Benedict Casserole with Simple Blender Hollandaise

A thick slice of Eggs Benedict Casserole topped with rich hollandaise sauce and fresh chives.
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Create a crowd-pleasing brunch centerpiece with this make-ahead Eggs Benedict Casserole. You assemble it the night before, and in the morning, you bake it until golden. We finish it with a simple, velvety blender hollandaise sauce for that classic flavor without the fuss.

Ingredients

Scale
  • 12 English muffins, cut into 1-inch cubes
  • 1 pound Canadian bacon or ham, cut into pieces
  • 1 cup shredded Gruyère or Swiss cheese
  • 10 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • For the Blender Hollandaise:
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • Pinch of salt and cayenne pepper
  • Fresh chives, for garnish

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. Spread half of the English muffin cubes evenly over the bottom of the prepared dish.
  3. Distribute the Canadian bacon pieces over the muffins.
  4. Sprinkle half of the cheese over the bacon layer.
  5. Top with the remaining English muffin cubes and the rest of the cheese.
  6. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until well combined.
  7. Slowly pour the egg mixture evenly over the muffin and bacon layers in the baking dish. Gently press down on the bread to help it soak up the custard.
  8. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  9. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap.
  10. Bake for 40 to 50 minutes, or until the casserole is set, puffed, and lightly golden brown.
  11. While the casserole bakes, prepare the simple blender hollandaise sauce. Place the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend for about 30 seconds.
  12. With the blender running on low speed, slowly drizzle the hot melted butter through the top opening until the sauce is thick and emulsified. This takes about 1 minute.
  13. Let the casserole rest for 5 minutes after removing it from the oven.
  14. Slice and serve immediately, topping each portion with a drizzle of the warm blender hollandaise sauce and fresh chives.

Notes

  • For the best overnight soak, prepare the casserole up to 24 hours in advance.
  • If you prefer a softer texture, you can use croissants instead of English muffins.
  • If you do not want to use a blender for the hollandaise, you can make a quick stovetop version, but the blender method is faster and easier for a stress-free brunch.
  • You can find more easy brunch ideas on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/eggs-benedict-casserole-easy-brunch-bake/