Easy Eggs Benedict Breakfast Casserole

 Indulge in the ultimate make-ahead breakfast or brunch with this Easy Eggs Benedict Casserole topped with velvety Blender Hollandaise Sauce! A true crowd-pleaser, this rich and creamy dish comes together in no time and requires only a handful of ingredients.  

Much like my Cottage Cheese Egg Bake, this recipe is perfect for the hustle and bustle of the holiday season, a festive Christmas morning, or anytime you're hosting a full house. Whether it's a special occasion or a casual get-together, this simple yet elegant casserole will quickly become your favorite way to feed a crowd. And the best part? No one will guess how effortless it is to make—your little secret is safe with me!

Ingredients

Eggs Benedict Casserole Ingredients:

• ▢1 pkg English muffins 12 oz
• ▢1 pkg Canadian bacon 12 oz
• ▢6 eggs large or extra-large
• ▢2-½ cups whole milk
• ▢1 teaspoon dry mustard
• ▢½ teaspoon kosher salt
• ▢¼ teaspoon ground black pepper

Blender Hollandaise Sauce Ingredients:

• ▢6 egg yolks reserve the whites for another use
• ▢½ teaspoon kosher salt
• ▢¼ teaspoon cayenne pepper
• ▢3 teaspoon fresh lemon juice
• ▢1 cup unsalted butter

Instructions

1. Eggs Benedict Casserole Directions:
2. Cut the English muffins and Canadian bacon into bite-size pieces.
3. Spray a 9x13 baking dish lightly with non-stick cooking spray.
4. Combine the English Muffin and Canadian Bacon pieces in the baking dish and spread out evenly. Set aside.
5. Combine the eggs, milk, mustard, salt, and pepper in a medium-size bowl and whisk until everything is thoroughly combined. Pour over the muffin mixture and press down gently to make sure all English muffin pieces are saturated with the egg mixture.
6. Cover and refrigerate for at least 8 hours.
7. Preheat the oven to 375 degrees F.
8. Cover with aluminum foil or a lid and bake the casserole covered for 25 minutes. Uncover and bake for 20 minutes more or until the casserole is golden brown and puffed up and the eggs are set. Let stand 10 minutes before serving.

Blender Hollandaise Directions:

1. While the casserole is cooling, place the egg yolks, salt, pepper, and lemon juice in a blender jar.
2. Place the top on the blender and process the egg mixture on high for 3-4 seconds. Set aside.
3. Place the butter in a small saucepan over medium-high heat and melt the butter. Heat until it is hot and foamy but watch it carefully and don't allow it to start browning.
4. Remove the small removable top in the middle of the blender top, and with the blender running on high, slowly start pouring the hot melted butter. Don't rush this step. It's helpful to have a kitchen towel handy to use as a shield to keep any hot liquid from splashing out.
5. Taste the sauce, add more salt and pepper or lemon juice if desired, and blend again.
6. Garnish the casserole with chopped chives if desired and serve immediately with a drizzle of hollandaise sauce.

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