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The Ultimate Make-Ahead Eggs Benedict Casserole with Easy Blender Hollandaise

A square slice of eggs benedict casserole topped with ham and cheese, being drizzled with bright yellow hollandaise sauce from a spoon.
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Prepare this comforting Eggs Benedict Casserole the night before for a stress-free, crowd-pleasing brunch. It captures the classic flavors of English muffins, ham, and eggs, topped with a simple homemade hollandaise sauce.

Ingredients

Scale
  • 12 slices Canadian bacon or ham, chopped
  • 1 (7-ounce) package English muffins, cut into 1-inch cubes
  • 1 cup shredded Swiss cheese
  • 6 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • For the Hollandaise: 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Lightly grease a 9×13 inch baking dish. Arrange the chopped Canadian bacon evenly over the bottom of the dish.
  2. Spread the English muffin cubes over the bacon layer. Sprinkle the Swiss cheese over the muffins.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and paprika until well combined. This forms your custard base.
  4. Slowly pour the egg mixture evenly over the muffin and cheese layers in the baking dish. Press down gently to submerge the bread cubes.
  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 375 degrees F (190 degrees C). Remove the plastic wrap.
  7. Bake the casserole uncovered for 40 to 45 minutes, or until the custard is set and the top is lightly golden brown.
  8. While the casserole bakes, prepare the hollandaise sauce. Combine egg yolks, lemon juice, and a pinch of salt in a blender. Blend on low speed.
  9. Slowly drizzle the hot melted butter into the blender while blending continuously until the sauce is thick and emulsified. Do not over-blend.
  10. Slice the baked casserole and serve immediately with a spoonful of the fresh blender hollandaise sauce over each serving.

Notes

  • For an overnight bake, allow the casserole to soak for 8 to 12 hours in the refrigerator for the best texture.
  • If you prefer Canadian bacon, substitute it with chopped ham for a slightly different flavor profile.
  • To keep the hollandaise warm while serving a crowd, place the blender pitcher into a bowl of warm (not hot) water.

Nutrition

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