If you’ve ever wished for the elegance and flavors of classic Eggs Benedict without the fuss of standing over a hot stove in the morning, then you are going to adore this Overnight Eggs Benedict Casserole with Easy Blender Hollandaise. This recipe takes everything you love about traditional Eggs Benedict—English muffins, Canadian bacon, creamy eggs, and that luscious hollandaise—and transforms it into a make-ahead, bake-and-serve sensation. It’s simple, satisfying, and perfect for holiday brunches or lazy weekend mornings when you want to wow your guests (or yourself) with minimal stress. Trust me, once you try this Overnight Eggs Benedict Casserole with Easy Blender Hollandaise, it will become your go-to recipe for celebratory breakfasts and beyond!
Ingredients You’ll Need
Every ingredient in this Overnight Eggs Benedict Casserole with Easy Blender Hollandaise plays an important role—from the hearty, toasted English muffins that soak up the creamy egg mixture to the savory Canadian bacon that adds that perfect salty bite. Each element comes together to create a beautifully balanced dish full of flavor, texture, and color.
- 6 English muffins: Toasted and cut into pieces, they give the casserole a satisfying base with a slight crunch.
- 12 ounces Canadian bacon, chopped: Adds smoky, meaty flavor, balancing richness with a touch of saltiness.
- 8 large eggs: The star protein binding all the layers deliciously together.
- 1 & 1/3 cups cream: Creates a velvety custard that soaks into the bread perfectly.
- 2/3 cup whole milk: Lightens the custard just enough without compromising creaminess.
- 1 teaspoon kosher salt: Enhances all the savory flavors without overwhelming.
- 1/2 teaspoon seasoned salt: Adds depth and a subtle complexity, Lawry’s is a favorite here.
- 1/2 teaspoon black pepper: A gentle kick of warmth that wakes up the palette.
- 1 teaspoon onion powder: Brings a mild, aromatic flavor layer without extra moisture.
- 1/2 teaspoon paprika: Adds a hint of smoky sweetness and beautiful color.
- 1/2 teaspoon dried mustard powder: Gives the dish a subtle tang that brightens flavors.
- 1 cup Monterey Jack, shredded (optional): Melts smoothly and adds that irresistible cheesy goodness.
How to Make Overnight Eggs Benedict Casserole with Easy Blender Hollandaise
Step 1: Prepare the base layers
Start by greasing your 9×13 inch casserole dish generously with butter or non-stick spray. This step will prevent any sticking and make serving a breeze. Next, chop the Canadian bacon into bite-sized pieces and sprinkle half of it evenly on the bottom of the dish. Toast your English muffins until they’re golden and slightly crisp, then tear or chop them into roughly one-inch pieces. Layer half of these muffin pieces over the Canadian bacon, then repeat with the remaining bacon and muffins, building those savory layers that will soak up all the eggy goodness.
Step 2: Mix the custard
In a large bowl or mixing stand, beat together the eggs, cream, milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and mustard powder until wonderfully combined. This custard is going to seep into your layered muffins and Canadian bacon, creating that irresistible soft and fluffy texture you crave in a breakfast casserole. For an extra indulgent touch, sprinkle the shredded Monterey Jack cheese over the top before pouring this egg mixture over the layers, letting it melt and bind everything together as it bakes.
Step 3: Refrigerate overnight
Cover your casserole tightly with foil and pop it into the refrigerator to soak overnight, or for a minimum of four hours. This step allows the muffins to absorb all those flavorful custard spices and ensures a perfectly tender and cohesive bake. Overnight magic really happens here—trust the process!
Step 4: Bake to perfection
The next morning, preheat your oven to 375 degrees Fahrenheit. Bake the covered casserole for 35 minutes, then remove the foil and bake an additional 10 to 15 minutes until the center is set but still slightly jiggly. Avoid any sogginess by testing with a butter knife; it should come out clean without wet egg mixture clinging to it. This step transforms your preparation into a golden, bubbly masterpiece that’s as pretty as it is delicious.
Step 5: Make the easy blender hollandaise
This hollandaise is a total game-changer and much simpler than the traditional stovetop method. Into your blender add 4 egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt. Blend on high for at least 30 seconds, which gently heats the yolks just enough to prepare them for emulsification. Then, slowly drizzle in the warm, melted butter while the blender runs, creating a luxuriously smooth, creamy sauce that tastes like a dream. This easy blender hollandaise is the perfect finishing touch for your casserole.
How to Serve Overnight Eggs Benedict Casserole with Easy Blender Hollandaise
Garnishes
To make each serving truly special, a sprinkle of fresh chopped chives or parsley brightens the dish visually and adds a fresh, oniony lightness that contrasts beautifully with the richness of the casserole and hollandaise. A few halved cherry tomatoes on the side not only add color but also bring a juicy burst that complements this comfort classic.
Side Dishes
This casserole pairs wonderfully with crisp, green salads dressed in light vinaigrette, or perhaps some roasted asparagus for an extra touch of elegance. If you want to keep things cozy, serve it alongside crispy breakfast potatoes or a fruit salad to balance savory and sweet.
Creative Ways to Present
For a crowd, bake the casserole in individual ramekins or mini cast-iron skillets and drizzle hollandaise over each right before serving to impress your guests. You could also add a twist by layering smoked salmon instead of Canadian bacon for a luxurious brunch upgrade. Whichever way you serve it, this dish is guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps well in an airtight container in the refrigerator for 4 to 5 days. Keep the hollandaise sauce separate to avoid any texture issues. When you’re craving leftovers, this dish still tastes fantastic the next day with just a bit of reheating love.
Freezing
You can freeze the casserole either before or after baking. Just be sure to cool it completely, cover tightly with foil and plastic wrap, and freeze for up to 2 months. Keep the hollandaise sauce fresh and make a new batch when ready to serve for best results.
Reheating
Reheat the casserole gently in the oven at 325 degrees Fahrenheit until warmed through, about 15-20 minutes. Avoid microwaving the hollandaise sauce as it will likely curdle; instead, warm it by placing the container in a bowl of simmering water for a silky finish.
FAQs
Can I use different types of bread instead of English muffins?
Absolutely! While English muffins give you that classic texture and flavor, sturdy breads like sourdough or brioche cubes also work well for soaking up the custard. Just be sure they are slightly stale or toasted so they don’t turn mushy.
Is it possible to make the hollandaise sauce without a blender?
Yes, you can make hollandaise the traditional way by whisking egg yolks and butter over a double boiler. Though it takes a bit more attention, it delivers the same creamy result without the blender.
Can I prepare this casserole for a smaller group?
You can halve the recipe easily by using a smaller baking dish and reducing ingredient amounts. Baking times may be a little shorter, so check often for doneness.
What if I don’t eat pork? Is there a substitute for Canadian bacon?
Try substituting smoked turkey bacon or vegetarian bacon alternatives; both provide smoky, savory flavor that pairs beautifully in this dish.
Can I add vegetables to the casserole?
Definitely! Chopped spinach, sautéed mushrooms, or diced bell peppers make wonderful additions and add nutrients and flavor complexity to your casserole.
Final Thoughts
This Overnight Eggs Benedict Casserole with Easy Blender Hollandaise is truly a game-changer when it comes to making elegant, hassle-free breakfasts. It invites you to prepare ahead, sleep in, and still serve something spectacular that tastes like you spent the morning fussing over it. Whether for a special occasion or a weekend treat, this recipe will quickly become one of your favorites to impress and satisfy everyone gathered around your table. I can’t wait for you to try it and enjoy every delicious bite!
PrintOvernight Eggs Benedict Casserole with Easy Blender Hollandaise
This Overnight Eggs Benedict Casserole with Easy Blender Hollandaise is a delightful make-ahead breakfast perfect for holidays or brunch gatherings. Layers of toasted English muffins, savory Canadian bacon, and a seasoned egg mixture are baked to perfection, then topped with a smooth, creamy hollandaise sauce made effortlessly in a blender. Combining classic Eggs Benedict flavors in a convenient casserole, this recipe allows you to prepare the night before and enjoy fresh, delicious breakfast with minimal morning effort.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours 5 minutes
- Yield: 12 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Main Casserole
- 6 English muffins
- 12 ounces Canadian bacon, chopped
- 8 large eggs
- 1 & 1/3 cups cream
- 2/3 cup whole milk (or any milk)
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup Monterey Jack cheese, shredded (optional)
Easy Blender Hollandaise Sauce
- 4 egg yolks
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash of kosher salt
- 1/2 cup butter, melted
Instructions
- Prepare the casserole dish: Grease a 9×13 inch casserole dish with butter or spray with non-stick spray to prevent sticking during baking.
- Layer the Canadian bacon: Chop the Canadian bacon into bite-sized pieces. Add half of the chopped Canadian bacon evenly spread across the bottom of the casserole dish.
- Toast and chop English muffins: Split the English muffins with a fork and toast each half until golden. Spread with butter while warm, then chop into approximately 1-inch pieces. Alternatively, broil the buttered muffin halves on an ungreased baking sheet for 1-2 minutes per side until toasted. Avoid eating too many while prepping!
- Build the casserole layers: Add half of the toasted English muffin pieces over the Canadian bacon in the casserole dish. Then add the remaining Canadian bacon over the muffins, followed by the rest of the English muffin pieces on top.
- Mix the egg custard: In a large bowl or stand mixer, whisk together 8 large eggs, 1 and 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon dried mustard powder until thoroughly combined.
- Add cheese and pour custard: Sprinkle 1 cup shredded Monterey Jack cheese evenly over the layered casserole (optional but adds great flavor). Pour the egg mixture evenly over all layers, ensuring it saturates the muffins and bacon.
- Refrigerate overnight: Cover the casserole tightly with foil and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and muffins to absorb the custard.
- Preheat and bake: Remove casserole from fridge while preheating oven to 375°F (190°C). Keep casserole covered with foil and bake for 35 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the center is set but may still jiggle slightly. Check doneness by inserting a butter knife into the center—the knife should come out clean without wet egg mixture.
- Prepare the hollandaise sauce: In a blender, combine 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a dash of kosher salt. Blend on high for at least 30 seconds to heat and emulsify.
- Melt and add butter: Melt 1/2 cup butter gently in the microwave for 15-20 seconds until mostly melted but not hot. Stir to fully melt remaining bits. With the blender running, slowly drizzle the warm butter into the blender through the lid opening until the sauce becomes smooth and creamy.
- Serve: Drizzle the hollandaise sauce over individual portions of the casserole or spoon over the entire dish, as preferred.
- Store leftovers: Refrigerate leftover casserole in an airtight container for 4-5 days. Keep hollandaise sauce separately to avoid curdling when reheating. Warm hollandaise gently by placing its container in hot water before serving again.
Notes
- Use any milk you prefer; whole milk gives the creamiest texture.
- The shredded Monterey Jack cheese is optional but adds a nice gooey layer of flavor.
- For a stovetop hollandaise alternative, whisk egg yolks over gentle heat while slowly adding melted butter until emulsified.
- Do not reheat hollandaise in the microwave as it will curdle; warm it gently in a hot water bath instead.
- Make sure the casserole is well covered in the fridge to prevent drying out or odor absorption.
- You can prepare this casserole up to 1 day in advance if not overnight.