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Best Eggs Benedict Casserole Recipe with Easy Blender Hollandaise Sauce

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A comforting and crowd-pleasing casserole that layers English muffins, Canadian bacon, and eggs, topped with a silky smooth blender hollandaise sauce. Perfect for brunches and easy to prepare in under 45 minutes.

Ingredients

Scale
  • English muffins, cut into 1-inch cubes (stale or day-old works best)
  • Canadian bacon or thick-cut ham, sliced
  • 8 large eggs (room temperature)
  • 2 cups whole milk or half-and-half
  • Grated sharp cheddar or Swiss cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • Butter, melted (for greasing and drizzling)
  • For the hollandaise sauce:
  • 3 large egg yolks (room temperature)
  • 1/2 cup (115 g) unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Preheat oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
  2. Cut English muffins into 1-inch cubes and slice Canadian bacon into bite-sized pieces.
  3. Spread half of the English muffin cubes evenly in the baking dish.
  4. Top with half of the Canadian bacon slices and sprinkle half the cheese over the bacon, if using.
  5. Repeat layers with remaining muffin cubes, bacon, and cheese.
  6. In a large bowl, whisk together 8 large eggs, 2 cups whole milk or half-and-half, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until smooth.
  7. Pour the egg custard evenly over the layered casserole, pressing gently to help muffins soak it up.
  8. Allow the casserole to rest at room temperature for 10 minutes to absorb the custard.
  9. Bake the casserole for 40 to 45 minutes until custard is set and top is golden brown. A knife inserted in the center should come out clean. Tent with foil if browning too quickly.
  10. While baking, melt 1/2 cup unsalted butter and keep warm.
  11. In a blender, combine 3 large egg yolks, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch of cayenne pepper. Blend on medium speed.
  12. Slowly drizzle in the warm melted butter while blending until sauce thickens and becomes silky. Adjust seasoning to taste.
  13. Let casserole cool for 5 minutes after baking.
  14. Serve casserole slices drizzled generously with warm blender hollandaise sauce. Garnish with chopped chives or parsley if desired.

Notes

If hollandaise sauce is too thick, whisk in a teaspoon of warm water to loosen. Keep an eye on casserole during last 10 minutes to avoid overcooking. Broil 1-2 minutes at end for a golden top if desired. For dairy-free, substitute coconut milk and vegan butter. For gluten-free, use gluten-free bread cubes.

Nutrition

Keywords: Eggs Benedict, casserole, brunch, hollandaise sauce, blender hollandaise, easy breakfast, Canadian bacon, English muffins

Find it online: https://yumbelle.com/best-eggs-benedict-casserole-recipe-with-easy-blender-hollandaise-sauce/