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Overnight Eggs Benedict Casserole with Easy Blender Hollandaise Sauce

A square slice of eggs benedict casserole topped generously with creamy hollandaise sauce and parsley.
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Create a make-ahead breakfast bake that captures the rich flavor of classic Eggs Benedict. This casserole layers English muffins, Canadian bacon, and eggs, ready to bake in the morning for a stress-free brunch.

Ingredients

Scale
  • 12 English muffins, cut into 1-inch cubes
  • 1 pound Canadian bacon, diced
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded Gruyère cheese (optional)
  • For the Hollandaise Sauce: 3 large egg yolks, 1/2 cup unsalted butter (melted), 1 tablespoon lemon juice, Pinch of salt

Instructions

  1. Lightly grease a 9×13 inch baking dish. Arrange half of the English muffin cubes evenly in the bottom of the dish.
  2. Scatter the diced Canadian bacon over the muffin layer. Top with the remaining English muffin cubes. If using cheese, sprinkle it over the top layer of muffins.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until fully combined.
  4. Slowly pour the egg mixture evenly over the muffin and bacon layers, pressing down gently to help the bread absorb the liquid.
  5. Cover the baking 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 eggs are set and the top is lightly golden brown. Let it rest for 10 minutes before serving.
  8. While the casserole rests, prepare the hollandaise sauce: Place the egg yolks, lemon juice, and a pinch of salt in a blender. Blend for 30 seconds.
  9. With the blender running on low speed, slowly drizzle in the melted butter in a thin, steady stream until the sauce is thick and emulsified.
  10. Slice the casserole and serve warm, topping each portion with a drizzle of the homemade blender hollandaise sauce.

Notes

  • For the best texture, use slightly stale or toasted English muffins.
  • If you need a quick hollandaise, you can make a microwave version, but the blender method yields a smoother result.
  • This recipe works well for feeding a crowd, making it a holiday breakfast casserole favorite.

Nutrition

Find it online: https://cookerycommand.com/eggs-benedict-casserole-overnight-bake/