This Make-Ahead Eggs Benedict Casserole is a cheater version of the classic Eggs Benedict, with English muffins that soak in an egg mixture overnight and an easy Hollandaise sauce prepared in the blender. Incredibly delicious and perfect for brunch or busy weekends!
Whenever I go out to breakfast, whether it be locally or while traveling, I scour the menu for Eggs Benedict. If it’s not offered, I sob. And then I move on, maybe find a scrambled egg burrito or take a stab at the pancakes. But always…always…looking for the Eggs Benedict first.
And my kids are no different! Eggs Benedict is their favorite – runny egg and all!
Why not just make real eggs benedict?
I do! And you can! But you have to be somewhat of a magician to make Eggs Benedict perfectly. Well, maybe not. But you definitely need to be on your toes! It requires warm, crispy Canadian bacon, hot buttered toasted English muffins, poached eggs, and a creamy, warm Hollandaise sauce – basically all at the same time.
Occasionally, I’ll make it at home. But I have to be really motivated and not distracted by morning chaos.
So when my sister Jen served this cheater version for a family brunch about a year ago, I was so excited. Sure, it’s not your traditional Eggs Benedict. And nothing can replace that. But it’s got the same flavors and it’s so much easier, since I can prep it the night before. Even the sauce is simplified, without the need for a double-boiler.
It’s become another family favorite!
Other egg breakfast recipes
Watch the video of eggs benedict casserole being made!
- 3/4 pound Canadian bacon , roughly diced
- 6 whole English muffins , split and cut into 1-inch pieces
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- pinch cayenne pepper
- 1/2 cup unsalted butter , melted
Coat a 9×13 pan with cooking spray. Combine the bacon and english muffin pieces and place in the pan, spreading them out evenly.
In a large bowl, whisk together the eggs, milk, and onion powder; pour over the top of the English muffins. Press down gently with a wooden spoon or your hands to coat. Cover and refrigerate for at least 5 hours, or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle the paprika over the top.
Preheat oven to 375 degrees F. Cover and bake for 35 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
Just before it’s done cooking, make your hollandaise.
Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling. In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds. Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened. Taste and adjust flavor to your liking.
Serve sauce immediately with the casserole. Garnish with chopped chives or scallions, optional.
• English muffins are more dense than regular white bread, so you really want the casserole to sit in the refrigerator for an ample amount of time in order the for the muffins to absorb the liquid.
• If you need to heat up the Hollandaise Sauce, you can place it in the microwave for a few seconds, but be careful - you don’t want it to curdle.