Easy Eggs Benedict Casserole with Blender Hollandaise
Easy Eggs Benedict Casserole – This fabulous (make ahead) recipe is a crowd-pleasing spin on everyone’s favorite brunch dish, and includes a rich hollandaise sauce made in a blender.
What is Eggs Benedict?
Eggs Benedict is a classic American breakfast and brunch dish consisting of an English muffin, topped with Canadian bacon, a poached egg, and silky hollandaise sauce. It is often dressed up for special occasions with smoked or cured salmon, avocado slices, roasted asparagus spears, and even caviar!
Today I’m sharing a home-style variation you can make for the holidays. You can even make it ahead a day or two before you need to bake it!
Our Eggs Benedict Casserole is savory, decadent, and topped with an easy luxurious hollandaise sauce. Although it is not possible to poach eggs in a casserole, the eggs are blended with cream and spices to fill in the cracks between the English muffins and Canadian bacon to provide a silky egg texture. You won’t even miss the poached egg, I guarantee it!
Ingredients You Need
For the Eggs Benedict casserole recipe:
- English muffins – classic, whole grain, or gluten-free
- Canadian bacon slices – or pieces of cooked crisp bacon
- Eggs – no need to poach!
- Heavy cream – for that decadent eggs Benedict taste
- Milk – along with heavy cream, milk is blended with the eggs for a fluffy and tender casserole
- Ground mustard – the secret for the best tangy and rich casserole flavor
- Spices – paprika, garlic powder, salt, and white pepper (sub onion powder if you prefer)
To make the blender hollandaise sauce recipe:
- Egg yolks – save the whites to make this Egg Whites Frittata a few days later
- Lemon juice – the acid is what brings together the ingredients for a thick, creamy sauce
- Dijon mustard – compliments the tangy mustard flavor in the casserole
- Salt – just a pinch
- Cayenne pepper – optional
- Butter – melted but not hot
Plus fresh chopped chives for garnishing, if you like.
How to Make Eggs Benedict in the Oven
Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with butter or cooking spray and set aside.
Separate the tops and bottoms of the English muffins, then cut all the English muffins into quarters. Cut the Canadian bacon slices into quarters as well.
In a large bowl or measuring pitcher, combine the eggs, heavy cream, milk, salt, ground mustard, paprika, garlic powder, and white pepper. Whisk well until smooth.
To layer, place half of the English muffin pieces evenly in the baking dish.
Place half of the Canadian bacon pieces over the english muffin cubes.
Then add a second layer of English muffin pieces.
Get the Complete (Printable) Easy Eggs Benedict with Blend Hollandaise Recipe Below. Enjoy!
Add a second layer of Canadian bacon pieces. *It may seem like there’s too much Canadian bacon in the dish, but it won’t seem like that after it is baked.
Pour the egg and cream mixture evenly over the top of the casserole.
Pro Tip: If making ahead, cover and chill the casserole dish until ready to use. Otherwise, off to the oven.
Cover the top of the dish loosely with foil and bake for 40 minutes. Then remove the foil and continue to bake for another 15 to 20 minutes, until the edges are golden and the center is puffed.
How to Make Blender Hollandaise
You won’t believe how easy this hollandaise sauce recipe is to make in mere minutes!
While the casserole is baking, place four large egg yolks in the blender. (Save the egg whites for later use.)
Add in fresh lemon juice, Dijon mustard, a pinch of salt, and a pinch of cayenne pepper. Purée until very smooth.
Then turn the blender on medium speed, and open the vent in the lid. Slowly drizzle the melted butter into the egg mixture. A slow stream of fat into the blending eggs will emulsify the eggs creating a rich silky texture and light yellow color.
Once all the butter is incorporated into the sauce, test for consistency. If it seems too thin, purée on high for another 20 to 30 seconds.
Serving Suggestions
Once the eggs Benedict casserole comes out of the oven, cut it into large squares.
This recipe yields 12 medium or 8 large portions.
When ready to serve, top each piece with a drizzle of blender hollandaise and a sprinkle of fresh chives.
Eggs Benedict casserole is a complete meal in every square. But it is also great to pair with other breakfast and brunch dishes!
We usually enjoy it with a bowl of fresh seasonal fruit. Or for an even heartier meal to feed a crowd, plate alongside other classic brunch dishes, like hash browns or fried potato cakes.
And don’t forget the Bloody Marys!
Frequently Asked Questions
What is the difference between Eggs Royale and Benedict?
A classic Eggs Benedict recipe is made with slices of Canadian bacon. Eggs Royale, however, features pieces of smoked salmon.
How do you make ahead?
After pouring the egg mixture into the casserole, immediately cover the dish or wrap it in plastic wrap. Place in the fridge, unbaked, overnight. It is best to bake within 12 hours, but it can keep in the fridge for up to a full 24 hours if necessary.
How long will leftovers keep well?
Eggs Benedict casserole will keep well in the fridge for up to 2 days or so. Let leftovers cool completely before transferring them to an airtight container with a lid.
Technically the blender hollandaise sauce can be kept in the fridge for a day or so, but it is best to enjoy fresh. I, therefore, recommend that you prepare a new batch when enjoying leftovers.
Looking for More Fabulous Brunch Recipes? Be Sure to Also Try:
- Spinach Artichoke Egg Casserole
- Mexican Breakfast Casserole
- Easy Sheet Pan Pancakes
- Fluffy Stratta Recipe (Overnight Breakfast Casserole)
- Greek Omelette Casserole
Easy Eggs Benedict Casserole with Blender Hollandaise
Ingredients
For the Eggs Benedict Casserole –
- 10 english muffins
- 12 ounces Canadian bacon slices
- 12 large eggs
- 2 cups heavy cream
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ¼ cup fresh chopped chive
For the Blender Hollandaise Sauce –
- 4 large egg yolks
- 1 ½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 cup melted butter
Instructions
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish and set aside.
- Separate the tops and bottoms of the English muffins, then cut all the English muffins into quarters. Cut the Canadian bacon slices into quarters as well.
- In a large bowl or measuring pitcher, combine the eggs, heavy cream, milk, salt, ground mustard, paprika, garlic powder, and white pepper. Whisk well until smooth.
- To layer, place half of the English muffin pieces evenly in the baking dish. Top with half of the Canadian bacon pieces. Then add a second layer of English muffin pieces topped by a second layer of Canadian bacon pieces. *It may seem like there’s too much Canadian bacon in the dish, but it won’t seem like that after it is baked.
- Pour the egg and cream mixture evenly over the top of the casserole. If making ahead, cover and chill the casserole dish until ready to use. Otherwise, off to the oven.
- Cover the top of the dish loosely with foil and bake for 40 minutes. Then remove the foil and continue to bake for another 15 to 20 minutes, until the edges are golden and the center is puffed.
- For the Blender Hollandaise Sauce: While the casserole is baking, place four large egg yolks in the blender. Save the egg whites for later use. Add in fresh lemon juice, Dijon mustard, a pinch of salt, and a pinch of cayenne pepper. Purée until very smooth.
- Then turn the blender on medium speed, and open the vent in the lid. Slowly drizzle the melted butter into the egg mixture. A slow stream of fat into the blending eggs will emulsify the eggs creating a rich silky texture and light yellow color.
- Once all the butter is incorporated into the sauce, test for consistency. If it seems too thin, purée on high for another 20 to 30 seconds.
- Once the eggs Benedict casserole comes out of the oven cut it into large squares. Serve each piece with a drizzle of hollandaise and sprinkling a fresh chopped chives.
Nutrition
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will have to reconsider my regular, go-to, eggs benedict dish, very creative adaptation! Just about the exact same hollandaise sauce recipe as mine, I’ve come across others that are much different and to my taste worse, this hollandiase as I know from experience is definitely the best version of it and this is a very creative eggs benedict recipe, thank you!