Eggs Benedict Bake

This Eggs Benedict Breakfast Casserole is my go-to recipe for impressing guests with minimal effort. It’s prepped the night before with English muffins and Canadian bacon, then baked to golden perfection. Topped with a quick and easy blender hollandaise, it delivers that classic Eggs Benny flavor without the fuss!

My family devours eggs for breakfast. They’re a powerhouse of protein, delicious, and incredibly versatile. I enjoy them in almost any form…except for Eggs Benedict, traditionally. While I adore a bright, lemony hollandaise sauce, I’ve never been fond of the standard poached egg atop ham and an English muffin. However, the rest of my family are huge fans, especially during the holidays. That’s why I took inspiration from my favorite egg strata recipe, a make-ahead breakfast casserole brimming with bread, eggs, and cheese, and created this incredible Eggs Benedict Casserole, complete with a simple yet superb blender hollandaise. This casserole has become my absolute favorite way to enjoy Eggs Benedict, and everyone who tries it agrees – it’s a total crowd-pleaser!

Recipe Highlights

Elevated Brunch, Effortless Execution: Skip the expensive restaurant brunch! This casserole offers the sophistication of Eggs Benedict but is surprisingly easy to prepare with basic ingredients like English muffins and Canadian bacon. The homemade hollandaise adds that coveted restaurant-quality finish.

Foolproof Hollandaise: Homemade hollandaise can seem intimidating, but this blender recipe eliminates the fear. It’s quick, easy, and requires no strenuous whisking. You’ll have a luscious, lemony sauce in minutes.

Make-Ahead Marvel: Embrace the convenience of a make-ahead breakfast. Assemble the casserole the night before holidays like Christmas or Easter, refrigerate overnight, and bake it just before serving. Blend the hollandaise while it bakes for a truly stress-free morning.

Key Ingredients for the Perfect Eggs Benedict Casserole

• English Muffins: I usually opt for classic Thomas’ English Muffins, but feel free to use your preferred brand and variety, such as whole wheat or sourdough. The nooks and crannies are essential for soaking up all the delicious egg mixture.
• Canadian Bacon Slices: Canadian bacon, sourced from the pork loin, is leaner and juicier than traditional American bacon. Its soft texture makes it ideal for layering with the fluffy eggs and muffins, ensuring a pleasant mouthfeel.
• Heavy Cream and Milk: This recipe utilizes a blend of rich heavy cream and lighter milk (whole or 2%) to create an egg base that is decadent yet not overly heavy. This combination strikes the perfect balance of richness and lightness.
• Flavorful Spices: Through extensive testing, I’ve perfected the spice blend that provides this casserole with a delightful depth of flavor. It includes salt, white pepper (milder than black pepper), ground mustard, paprika, and garlic powder. These spices enhance the savory notes and create a well-rounded flavor profile.
• Blender Hollandaise Sauce: Don’t be fooled by its reputation! Hollandaise sauce is surprisingly simple, requiring only egg yolks, lemon juice, Dijon mustard, butter, salt, and a pinch of cayenne pepper (optional). The cayenne adds a subtle kick, but can be omitted for a milder flavor.
• Fresh Chives: Before drizzling on the hollandaise, I love to sprinkle chopped chives onto each serving. Their fresh flavor provides a refreshing contrast to the richness of the Eggs Benedict Breakfast Casserole.

How to Make This Delectable Casserole: Step-by-Step Instructions

The complete ingredient list, detailed instructions, storage tips, and a helpful video tutorial can be found in the printable recipe card at the bottom of this post.

Prepping is Key: Begin by preheating your oven to 375 degrees F (190 degrees C). While the oven heats, grease a 9 x 13-inch (23 x 33 cm) baking dish and cut the English muffins and Canadian bacon slices into quarters. This ensures even distribution and optimal flavor infusion.

Crafting the Egg Mixture: In a large measuring pitcher (or mixing bowl), whisk together the eggs, heavy cream, milk, and spices until well combined. The pitcher makes pouring the mixture over the casserole much easier and less messy.

Assembly and Initial Baking: Arrange the quartered English muffins evenly in the prepared baking dish, followed by a layer of Canadian bacon quarters on top. Pour the egg mixture evenly over the entire dish, ensuring that every piece of muffin is thoroughly saturated. This step is crucial for a moist and flavorful casserole.

Pro Tip: Overnight Option: For a make-ahead breakfast casserole, cover the assembled dish tightly and refrigerate it overnight (or for a few hours). This allows the flavors to meld together beautifully. If baking immediately, proceed to the next step.

Baking to Perfection: Cover the dish loosely with aluminum foil (do not seal tightly, as this can trap steam and lead to a soggy casserole). Bake for 40 minutes with the foil, then remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown, slightly crisp, and the center is set.

Whipping Up the Hollandaise: While the casserole is baking, prepare the blender hollandaise sauce. This takes only a few minutes and adds the perfect finishing touch. After the casserole comes out of the oven, let it cool slightly before slicing and serving.

Start by melting the butter, but ensure it doesn’t get too hot. Set it aside. Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using) to the blender jar. Cover the jar, turn the blender on medium speed, open the vent lid, and slowly drizzle in the melted butter. The mixture should emulsify and transform into a light yellow, creamy sauce.

Expert Tips for the Best Hollandaise Sauce

The blender hollandaise sauce is incredibly easy to make, but achieving the perfect consistency is key. Here are some tips based on years of recipe testing:

• Stop the blender as soon as all the melted butter has been incorporated. Use a spoon to check the consistency and taste.
• If the sauce is too thin, blend it on high speed for an additional 20-30 seconds to thicken it slightly.
• If the sauce is too thick, drizzle in a teaspoon of warm water (or more lemon juice for extra lemon flavor) while blending on medium speed until the desired consistency is reached.
• Serve the hollandaise immediately after blending. This sauce is best enjoyed fresh as it can be temperamental and may seize up if left to sit.

Serving Suggestions for a Complete Brunch

This casserole is almost a complete meal in itself, containing eggs, bread, meat, and dairy. However, I like to complement it with some fresh fruit to round out the food pyramid. Choose whatever is in season and arrange it in a beautiful bowl.

To cut through the richness and enhance the overall experience, I highly recommend pairing this Eggs Benedict Casserole with a refreshing Orange Juice Mimosa or a Classic Bloody Mary. Don’t forget to load up on those vitamins!

Frequently Asked Questions

How do I know when the casserole is fully cooked?

The internal temperature should reach 160–165°F (71-74°C). You can use a cooking thermometer to check. Alternatively, gently shake the dish – the center should be firm with no jiggling!

Can I prepare this casserole ahead of time?

Absolutely! This is the perfect make-ahead breakfast. Assemble it the night before, cover tightly with foil or plastic wrap, and refrigerate until ready to bake.

What can I do with leftover egg whites?

Since we only need the yolks for the hollandaise, don’t discard the egg whites! Store them in the refrigerator for a day or two and use them to make an omelette or egg white frittata.

Does Hollandaise sauce contain raw egg?

Yes, the sauce is uncooked and therefore contains raw egg. As with all raw egg and dairy products, pregnant women or individuals sensitive to raw eggs should consult a physician before consuming it.

Storing and Reheating Leftovers

Store leftover casserole in the refrigerator for up to 2 days. I do not recommend storing leftover hollandaise sauce, so enjoy it all on the day it’s made. Reheating hollandaise can be tricky, but it’s easy to make a fresh batch.

To reheat the casserole, bake it in the original baking pan at 325°F (163°C) for about 20 minutes. If microwaving, heat individual slices at 50% power in 1-minute intervals until warmed through.

Remember to add fresh hollandaise on top after reheating!

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