Welcome to the ultimate solution for an elegant yet effortlessly easy breakfast: the Eggs Benedict Casserole. Imagine waking up to the classic flavors of Eggs Benedict—poached eggs, Canadian bacon, toasted English muffins, and rich hollandaise—transformed into a convenient, make-ahead casserole. This isn’t just a recipe; it’s a breakfast revelation designed to simplify your mornings without compromising on gourmet taste. Our overnight Eggs Benedict Casserole allows you to do most of the prep work the night before, leaving you with just the joy of baking and saucing on the day of. And that intimidating hollandaise sauce? We’ve perfected an easy blender method that’s virtually fail-proof, making luxurious hollandaise accessible to even the most novice home cooks. Get ready to impress your family and friends with a breakfast masterpiece that truly makes Eggs Benedict easy!
Looking for more overnight breakfast casseroles to brighten your mornings? Explore these delicious options: Breakfast Casserole with Ham and Cheese, an indulgent Overnight French Toast Casserole, or the decadent Creme Brulee French Toast.
Why You’ll Fall in Love with This Eggs Benedict Casserole
Traditional Eggs Benedict, with its perfectly poached eggs and notoriously finicky hollandaise, is often reserved for brunch outings or special occasions when you have ample time and culinary confidence. But what if you could enjoy those same exquisite flavors from the comfort of your home, with minimal effort and maximum deliciousness? That’s precisely what this Eggs Benedict Casserole offers.
Unmatched Ease and Convenience
This recipe transforms a beloved brunch classic into an approachable, make-ahead meal. The beauty of an overnight casserole is its unparalleled convenience. Imagine assembling your dish the night before, letting all the flavors meld and the English muffins soak up the creamy egg mixture while you sleep. The next morning, all that’s left to do is pop it in the oven and prepare the quick blender hollandaise. This method is a game-changer for busy weekends, holiday mornings, or whenever you want a special breakfast without the stress of last-minute preparations.
The Revolutionary Blender Hollandaise
For many, the biggest hurdle to making Eggs Benedict at home is the hollandaise. Traditional methods involve delicate tempering and constant whisking, often leading to broken sauces and frustration. Our blender hollandaise recipe eliminates all that complexity. By slowly streaming hot melted butter into a blender with egg yolks and a few key seasonings, you achieve a perfectly emulsified, smooth, and creamy sauce every single time. It’s so simple, delicious, and consistently successful that you’ll wonder why you ever hesitated to make hollandaise at home.
Key Ingredients and Smart Substitutions
Creating a truly magnificent Eggs Benedict Casserole relies on a few core ingredients. Understanding their role and knowing when you can make substitutions will ensure your success and allow for personalization.
- English Muffins: These serve as the foundational base for your casserole, providing that classic texture and flavor profile reminiscent of traditional Eggs Benedict. Cut them into 1-inch cubes to ensure they evenly absorb the egg and milk mixture, becoming soft and custardy on the inside while crisping slightly on top. For an added layer of flavor, you can lightly toast the muffin cubes before adding them to the dish, which helps prevent them from becoming too soggy.
- Canadian Bacon: This lean, savory pork product is a hallmark of Eggs Benedict. Its mild flavor perfectly complements the richness of the eggs and hollandaise. While Canadian bacon is my top choice, feel free to substitute with other savory options. Cubed ham, crispy crumbled bacon, or even a vegetarian alternative like sautéed mushrooms or spinach could work wonderfully. Just ensure any substitutions are cooked and drained of excess fat before adding them to the casserole.
- Eggs: You’ll need a generous amount of eggs for both the casserole base, where they create a custardy binder, and for the hollandaise sauce, providing its essential richness and emulsifying properties. Always opt for fresh, large eggs for the best results in both components.
- Milk: The milk enriches the egg mixture, contributing to the casserole’s tender texture. I recommend using at least 2% milk for a good balance of richness and lightness. Whole milk, however, would deliver the most luxurious, creamy texture and is highly recommended if you desire a truly decadent breakfast.
- Dijon Mustard: A critical ingredient for the hollandaise sauce, Dijon mustard adds a subtle tang and a depth of flavor that brightens the sauce and cuts through its richness. Don’t be shy about including it; it truly elevates the hollandaise. If you’re not a fan of mustard or prefer a milder flavor, you can reduce the amount or even omit it, but it does add a wonderful complexity.
- Lemon Juice: Fresh lemon juice is non-negotiable for the hollandaise. Its bright acidity is essential for balancing the richness of the butter and egg yolks, preventing the sauce from tasting heavy. Always use freshly squeezed lemon juice; bottled varieties often contain preservatives and lack the vibrant flavor that makes homemade hollandaise shine.
- Hot Sauce: A dash of hot sauce (such as Tabasco or Frank’s RedHot) in your hollandaise isn’t just for heat; it adds a layer of subtle spice and complex flavor that rounds out the sauce beautifully. Start with a small dash and adjust to your preference. It’s a secret ingredient that makes a noticeable difference.
- Butter: High-quality butter is the star of the hollandaise sauce. For best results, use unsalted butter to control the seasoning of your sauce. The key is to melt the butter until it’s very hot before streaming it into the blender. The heat from the butter cooks the egg yolks slightly, helping to thicken the sauce and create that wonderfully creamy, smooth consistency.
How to Make Eggs Benedict Casserole: Step-by-Step Excellence
Follow these detailed steps to create a show-stopping Eggs Benedict Casserole that’s sure to become a cherished recipe in your collection.
Step 1: Preparing the Casserole Base
Begin by lightly spraying an 8-inch baking dish with nonstick cooking spray to ensure your casserole doesn’t stick. Take your English muffins and cut them into rough 1-inch cubes. Distribute half of these cubed muffins evenly across the bottom of the prepared baking dish. Next, sprinkle half of your chopped Canadian bacon over the muffin layer. Follow this with the remaining English muffin cubes, and then the rest of the Canadian bacon. This layering ensures an even distribution of ingredients throughout the casserole.
Step 2: The Overnight Magic (Soaking the Casserole)
In a separate bowl, whisk together the eggs and milk until well combined and slightly frothy. Season this mixture generously with salt and pepper to taste. Carefully pour the egg mixture evenly over the layers of English muffins and Canadian bacon in the baking dish. At this point, it’s crucial to gently press down on the bread with your hands or a spatula. This ensures that every piece of English muffin is thoroughly soaked in the egg and milk mixture, which is key to a custardy, moist casserole. Once adequately saturated, cover the baking dish tightly with plastic wrap and refrigerate for several hours, or ideally, overnight. This prolonged soaking time allows the flavors to meld beautifully and the bread to fully absorb the liquid, resulting in a superior texture.
Step 3: Baking to Golden Perfection
When you’re ready to bake, preheat your oven to 350°F (175°C). While the oven comes up to temperature, remove the casserole from the refrigerator and let it sit on the counter for about 15-20 minutes. This helps it come closer to room temperature, promoting more even baking. Bake the casserole, uncovered, for approximately 50-60 minutes, or until it’s beautifully puffed up, golden brown on top, and a knife inserted into the center comes out clean. The clean knife indicates that the egg mixture is fully set. If you notice the top browning too quickly, you can loosely tent it with aluminum foil.
Step 4: Whipping Up the Fail-Proof Hollandaise
About 10-15 minutes before the casserole finishes baking, it’s time to prepare the star of the show: the easy blender hollandaise. In a blender, combine the egg yolks, Dijon mustard, fresh lemon juice, and a dash of hot sauce. Pulse these ingredients for several seconds until well combined. Next, and this is the crucial part, with the blender running continuously on a low to medium speed, very slowly stream the hot, melted butter into the mixture. Pour it in a thin, steady stream. Continue blending until the sauce emulsifies and thickens to a smooth, creamy consistency. This process should take only a minute or two. The hot butter gently cooks the egg yolks while emulsifying, creating a stable and luscious hollandaise.
Step 5: Assembling and Serving
Once the casserole is out of the oven and the hollandaise is ready, it’s time to serve. Cut the warm casserole into individual slices. Place a slice on each plate and generously spoon the freshly made hollandaise sauce over the top. Serve immediately and enjoy the perfect balance of savory, rich, and tangy flavors in this delightful breakfast casserole.
Tips for the Perfect Eggs Benedict Casserole
To ensure your Eggs Benedict Casserole is nothing short of spectacular, consider these helpful tips:
- Don’t Rush the Soaking: The overnight refrigeration step is crucial. It allows the English muffins to fully absorb the egg mixture, resulting in a uniformly moist and tender casserole. If you’re really pressed for time, a minimum of 4 hours will suffice, but overnight truly yields the best results.
- Hot Butter is Key for Hollandaise: When making the blender hollandaise, ensure your butter is very hot—almost sizzling—before you stream it into the blender. The heat helps to gently cook the egg yolks and emulsify the sauce properly, preventing it from breaking.
- Adjusting Servings: This recipe makes 6 servings. If you’re feeding a larger crowd, you can easily double the recipe and bake it in a larger 9×13-inch baking dish. Adjust baking time accordingly; it might take an extra 10-15 minutes.
- Make-Ahead and Storage: The casserole base can be assembled up to 24 hours in advance. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat individual portions in the microwave or oven until warmed through. It’s best to make the hollandaise fresh, but if you have a little leftover, gently reheat it over a double boiler, whisking constantly, and adding a tiny bit of warm water if it’s too thick.
- Customization Ideas:
- Add Cheese: Sprinkle a layer of shredded Gruyere or sharp cheddar cheese over the casserole before baking for extra richness.
- Veggies Welcome: Incorporate sautéed spinach, asparagus, or finely diced bell peppers for added flavor and nutrition.
- Herb Boost: Fresh chives or parsley chopped and sprinkled over the top before serving adds a vibrant touch and fresh flavor.
- Spice It Up: For a kick, add a pinch of cayenne pepper to your hollandaise or sprinkle red pepper flakes over the casserole.
A Festive and Heartwarming Tradition
Food often weaves itself into the fabric of our most cherished traditions. For my husband and me, ever since we got married, Christmas morning has been synonymous with German Scones – his absolute favorite. I usually reserve making them for only once or twice a year, with Christmas being a guaranteed occasion. It’s a tradition so ingrained that my husband would “kill me” (in the most loving way, of course!) if they weren’t on the table. This year, however, I’m feeling particularly ambitious. While the German Scones will certainly maintain their rightful place, I believe this incredible Eggs Benedict Casserole also deserves a starring role on our Christmas morning menu. Its make-ahead convenience means less fuss and more time to enjoy the festive spirit and each other’s company, making it the perfect addition to our holiday breakfast spread. It’s about creating new memories alongside the treasured old ones, all around a table laden with delicious food.
More Favorite Breakfast Recipes to Delight Your Palate
If you’ve enjoyed this Eggs Benedict Casserole, you’ll love exploring these other fantastic breakfast and brunch recipes:
- Dutch Baby (German Pancake)
- French Toast Sticks
- Stuffed French Toast
- Migas Recipe
- Quiche Lorraine
- Shakshuka (Eggs in Purgatory)
- Breakfast Pizza
Eggs Benedict Casserole
Author: Deborah Harroun
Prep Time: 20 minutes
Cook Time: 1 hour
Refrigeration Time: 8 hours
Total Time: 9 hours 20 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Eggs Benedict made easy!! An Eggs Benedict Casserole is an overnight casserole with the flavors of eggs benedict that is served with an easy blender hollandaise sauce poured over the top.
Ingredients
For the Casserole
- 6 whole English muffins, cut into 1-inch cubes
- 6 oz Canadian-style bacon, chopped
- 6 large eggs
- 1 1/2 cups milk (2% or whole milk recommended)
- Salt and freshly ground black pepper, to taste
For the Hollandaise Sauce
- 3 egg yolks
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Dash of hot sauce (e.g., Tabasco)
- 1/2 cup butter, melted and very hot
Instructions
- Spray an 8-inch baking dish with nonstick cooking spray. Arrange half of the cubed English muffins in the prepared dish, then sprinkle with half of the chopped Canadian bacon. Layer the remaining English muffin cubes over the bacon, followed by the remaining Canadian bacon.
- In a medium bowl, whisk together the 6 eggs and 1 1/2 cups milk. Season generously with salt and pepper. Pour this egg mixture evenly over the English muffins and Canadian bacon in the baking dish. Use your hands or a spatula to gently press down on the bread cubes, ensuring they are all thoroughly soaked. Cover the dish with plastic wrap and refrigerate for several hours, preferably overnight, to allow the flavors to meld and the bread to fully absorb the liquid.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter while the oven preheats, about 15-20 minutes. Bake, uncovered, for 50-60 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- While the casserole finishes baking, prepare the hollandaise sauce. In a blender, combine the 3 egg yolks, 1/2 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and a dash of hot sauce. Blend for a few seconds until smooth. With the blender running on low to medium speed, very slowly stream the hot, melted butter into the egg yolk mixture. Continue blending until the sauce thickens and becomes creamy and emulsified.
- Serve the baked Eggs Benedict Casserole warm, with a generous drizzle of the fresh hollandaise sauce over each slice.
Recipe Notes:
Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide and is based on 1/6 of the casserole plus hollandaise.
Nutrition Information
Serving: 1/6 of casserole plus hollandaise, Calories: 443kcal (22%), Carbohydrates: 30g (10%), Protein: 20g (40%), Fat: 26g (40%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 10g, Trans Fat: 0g, Cholesterol: 337mg (112%), Sodium: 1001mg (44%), Fiber: 1g (4%), Sugar: 6g (7%)
Keywords: breakfast casserole, Eggs Benedict casserole, overnight breakfast casserole, make-ahead breakfast, easy hollandaise
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