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Creamy Eggs Benedict Casserole Recipe with Easy Blender Hollandaise for Perfect Brunch

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A rich and comforting eggs benedict casserole topped with a silky blender hollandaise sauce, perfect for stress-free brunch gatherings.

Ingredients

Scale
  • 6 large eggs (room temperature for best results)
  • 1 ½ cups whole milk (or half-and-half for extra richness)
  • 4 English muffins, torn into bite-sized pieces (day-old is perfect)
  • 8 ounces Canadian bacon, chopped (you can substitute with ham or smoked turkey)
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter, melted
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • ½ cup (1 stick) unsalted butter, melted and warm
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • Salt to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your casserole dish with butter or non-stick spray.
  2. In a large bowl, whisk together 6 large eggs and 1 ½ cups whole milk until fully combined. Add 2 tablespoons melted butter, a pinch of salt, and freshly ground black pepper. Whisk again until smooth and slightly frothy.
  3. Tear 4 English muffins into bite-sized pieces and spread evenly in the greased casserole dish. Scatter 8 ounces of chopped Canadian bacon evenly over the muffin pieces. Sprinkle 1 cup shredded sharp cheddar cheese on top.
  4. Pour the egg mixture slowly over the casserole, pressing down lightly to help the custard soak into the bread and bacon. Let it sit for 5 minutes.
  5. Bake the casserole in the preheated oven for 35 to 40 minutes, or until the eggs are set but still slightly jiggly in the center. Tent loosely with foil if the top browns too fast.
  6. While the casserole bakes, make the blender hollandaise: In a blender, combine 3 large egg yolks, 1 tablespoon fresh lemon juice, a pinch of cayenne or hot sauce if using, and a pinch of salt. Blend on medium speed for about 10 seconds.
  7. With the blender running, slowly drizzle in ½ cup melted warm butter through the lid opening. The sauce will thicken and become silky in about 20-30 seconds. If too thick, add a teaspoon of warm water and blend again.
  8. Remove the casserole from the oven and let it rest for 5 minutes.
  9. Serve the casserole warm with generous spoonfuls of the blender hollandaise sauce drizzled on top.

Notes

Use day-old English muffins to absorb custard without sogginess. Room temperature eggs help custard blend smoothly. Pour melted butter slowly into blender for hollandaise to prevent splitting. Let bread soak in custard before baking for creaminess. Leftovers store well refrigerated up to 3 days. Reheat gently to avoid drying out. For dairy-free hollandaise, use vegan butter and neutral oil with apple cider vinegar instead of lemon juice.

Nutrition

Keywords: eggs benedict casserole, blender hollandaise, brunch recipe, easy brunch, creamy casserole, Canadian bacon, breakfast casserole

Find it online: https://elaraeats.com/creamy-eggs-benedict-casserole-recipe-with-easy-blender-hollandaise-for-perfect-brunch/