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Overnight Eggs Benedict Casserole with Easy Blender Hollandaise

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3.8 from 47 reviews

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.

Ingredients

Scale

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

  1. Prepare the casserole dish: Grease a 9×13 inch casserole dish with butter or spray with non-stick spray to prevent sticking during baking.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Serve: Drizzle the hollandaise sauce over individual portions of the casserole or spoon over the entire dish, as preferred.
  13. 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.

Find it online: https://yumfoodusa.com/overnight-eggs-benedict-casserole-with-easy-blender-hollandaise/