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.

Sliced piece of eggs benedict casserole on plate

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!

Top down baked view eggs benedict recipe final shot.

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.

Spoon pouring hollandaise sauce over a square of baked eggs benedict casserole.

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.

Several english muffins on a cutting board, tops and bottoms separated and each cut into quarters.

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.

Quarter pieces of english muffins spread into a rectangle baking dish.

Place half of the Canadian bacon pieces over the english muffin cubes.

Quarter slices of canadian bacon on top of the english muffin pieces in the casserole dish.

Then add a second layer of English muffin pieces.

Get the Complete (Printable) Easy Eggs Benedict with Blend Hollandaise Recipe Below. Enjoy!

More quarters of english muffins on top of the canadian bacon pieces.

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.

Pouring the egg and milk mixture into the baking pan.

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.

Top down view baked eggs benedict casserole.

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.

Egg yolks, butter, and lemon juice in a blender to make hollandaise.

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.

Spoon showing blender hollandaise to camera.

Serving Suggestions

Once the eggs Benedict casserole comes out of the oven, cut it into large squares.

Hand with spatula lifting out a square of the casserole from the dish.

This recipe yields 12 medium or 8 large portions.

Square of baked casserole on a white plate.

When ready to serve, top each piece with a drizzle of blender hollandaise and a sprinkle of fresh chives.

Spoon adding blender hollandaise to square of baked eggs benedict casserole on a white plate.

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!

Top down view two plates with squares of eggs benedict casserole, with hollandaise sauce drizzled on top.

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.

Side view square of baked eggs benedict with hollandaise made in blender.

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Easy Eggs Benedict Casserole with Blender Hollandaise

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This fabulously easy (make ahead!) recipe is a crowd-pleasing spin on everyone's favorite brunch and breakfast dish, and includes a rich hollandaise sauce made in a blender.
Servings: 12 servings

Ingredients

For the Eggs Benedict Casserole –

For the Blender Hollandaise Sauce –

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

Serving: 1pc, Calories: 524kcal, Carbohydrates: 26g, Protein: 18g, Fat: 39g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 331mg, Sodium: 1078mg, Potassium: 313mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1535IU, Vitamin C: 2mg, Calcium: 118mg, Iron: 2mg
Course: Breakfast, Brunch
Cuisine: American
Author: Sommer Collier
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