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Easy Overnight Eggs Benedict Casserole with Simple Blender Hollandaise

A thick slice of eggs benedict casserole topped generously with dripping hollandaise sauce on a white plate.
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Prepare this savory casserole the night before for a stress-free brunch. It combines classic Eggs Benedict flavors in a simple, make-ahead bake, topped with a quick blender hollandaise sauce.

Ingredients

Scale
  • 1 (12 ounce) loaf crusty bread or 8 English muffins, cubed
  • 1 pound Canadian bacon or ham, cut into bite-sized pieces
  • 1 cup shredded Swiss cheese
  • 6 large eggs
  • 2 cups milk (whole or 2%)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • For the Hollandaise: 4 egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Grease a 9×13 inch baking dish. Arrange the cubed bread or English muffins evenly in the bottom of the dish.
  2. Scatter the Canadian bacon or ham pieces over the bread layer. Sprinkle the Swiss cheese on top of the meat layer.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until fully combined.
  4. Pour the egg mixture slowly and evenly over the bread, meat, and cheese layers. Gently press down on the bread to help it absorb the liquid.
  5. Cover the 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 (175 degrees C). Remove the plastic wrap.
  7. Bake the casserole uncovered for 45 to 55 minutes, or until the center is set and a knife inserted near the center comes out clean.
  8. While the casserole bakes, prepare the hollandaise. Place the egg yolks, lemon juice, and a pinch of salt into a blender. Blend on low speed.
  9. Slowly drizzle the hot melted butter into the blender while the blender is running. Increase speed to medium and blend until the sauce is thick and emulsified.
  10. Slice the casserole and serve immediately with a spoonful of the fresh hollandaise sauce over each serving.

Notes

  • If you prefer a crispier top layer, let the covered casserole sit at room temperature for 30 minutes before baking.
  • For a richer flavor, use cubed sourdough bread instead of English muffins.
  • If you do not want to make the hollandaise, you can substitute with a store-bought hollandaise sauce, warmed gently.

Nutrition

Find it online: https://savoryskies.com/eggs-benedict-casserole-recipe/