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Make-Ahead Overnight Eggs Benedict Casserole with Easy Blender Hollandaise

A square serving of eggs benedict casserole topped with rich hollandaise sauce and fresh chives.
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This make-ahead Eggs Benedict Casserole delivers all the rich flavor of the classic brunch dish without the stress of poaching eggs. Assemble it the night before for a simple, crowd-pleasing breakfast bake topped with a quick blender hollandaise sauce.

Ingredients

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

Instructions

  1. Grease a 9×13 inch baking dish. Distribute the English muffin cubes evenly over the bottom of the prepared dish.
  2. Scatter the Canadian bacon pieces and the Gruyère/Swiss cheese over the muffins. Sprinkle the cheddar cheese on top.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until fully combined.
  4. Slowly pour the egg mixture evenly over the layered ingredients in the baking dish. Gently press down on the muffins to help them absorb the liquid.
  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. Remove the plastic wrap.
  7. Bake the casserole uncovered for 45 to 55 minutes, or until the casserole is puffed, set in the center, and lightly golden brown.
  8. While the casserole bakes, prepare the hollandaise sauce. Melt the butter in a small saucepan over low heat, or microwave until melted.
  9. In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for about 30 seconds until pale yellow.
  10. With the blender running on low speed, slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream until the sauce is thick and emulsified. Stir in a tiny splash of warm water if the sauce is too thick.
  11. Let the casserole rest for 5 minutes after removing it from the oven. Slice and serve warm, topped generously with the blender hollandaise sauce and fresh chives.

Notes

  • For the best overnight results, assemble the casserole the night before and keep it refrigerated until you are ready to bake it in the morning.
  • If you use croissants instead of English muffins, reduce the baking time by about 5 to 10 minutes, as croissants absorb liquid faster.
  • To reheat leftovers, cover the casserole loosely with foil and bake at 325 degrees F until heated through.

Nutrition

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