If you adore the classic flavors of a brunch staple but want something that feeds a crowd with ease, this Eggs Benedict Casserole with Blender Hollandaise Sauce Recipe is going to become your new go-to. It combines the rich, creamy textures of eggs Benedict into a warm, hearty casserole that bakes up golden and delicious. The magic truly happens with the silky blender hollandaise sauce poured over each serving, bringing that luxurious touch without the fuss of traditional stovetop methods. Trust me, once you try this recipe, you’ll wonder how you ever hosted brunch without it.
Ingredients You'll Need
All the ingredients in this casserole are simple, yet each plays a vital role in creating the perfect balance of flavors and textures — from the tender English muffins to the luscious Canadian bacon and that dreamy hollandaise sauce.
- English muffins (10): Provide a sturdy, airy base that soaks up the custard without turning mushy.
- Canadian bacon slices (12 ounces): Adds a smoky, savory protein layer that perfectly complements the creaminess.
- Large eggs (12): The foundation of both the casserole custard and the hollandaise sauce, offering richness and structure.
- Heavy cream (2 cups): Creates a velvety texture in the egg custard, ensuring every bite is luscious.
- Milk (1 cup): Lightens the custard just enough to keep it tender.
- Salt (2 teaspoons): Enhances all the flavors beautifully throughout the dish.
- Ground mustard (1 teaspoon): Adds a subtle tang and depth to the custard.
- Paprika (1 teaspoon): Provides a gentle smokiness and gorgeous color.
- Garlic powder (1 teaspoon): Gives a hint of savory warmth without overpowering.
- White pepper (½ teaspoon): Offers a mild heat that blends seamlessly.
- Fresh chopped chive (¼ cup): Brightens the dish with a fresh, oniony kick at the end.
- Large egg yolks (4): Essential for the blender hollandaise sauce’s rich and creamy texture.
- Lemon juice (1 ½ tablespoons): Adds the perfect zesty brightness to balance the richness.
- Dijon mustard (1 teaspoon): Imparts a subtle sharpness to the hollandaise for complexity.
- Salt (pinch): To season the hollandaise just right.
- Cayenne pepper (pinch): Lends a delicate warmth that wakes up the sauce.
- Melted butter (1 cup): The final ingredient that transforms the hollandaise into a silky, emulsified masterpiece.
How to Make Eggs Benedict Casserole with Blender Hollandaise Sauce Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375 degrees Fahrenheit and greasing a 9 by 13-inch baking dish. This sets the stage for your casserole to bake evenly and prevents sticking, making clean-up a breeze later on.
Step 2: Prep the English Muffins and Canadian Bacon
Separate the tops and bottoms of each English muffin and then cut them all into quarters for even layering. Do the same with the Canadian bacon slices, cutting them into quarters as well. This ensures every bite has a balanced distribution of bread and bacon.
Step 3: Whisk Together the Egg Mixture
In a large bowl or measuring pitcher, whisk the 12 large eggs with heavy cream, milk, salt, ground mustard, paprika, garlic powder, and white pepper until smooth and well combined. This custard mixture will soak into the muffins and bacon, creating the soft, fluffy texture that makes this casserole irresistible.
Step 4: Assemble the Layers in the Dish
Place half of the English muffin pieces evenly in the greased baking dish. Layer half of the Canadian bacon pieces over the muffins. Then repeat with the remaining muffin and bacon pieces. Although it may look like there's plenty of Canadian bacon now, once baked, its flavor beautifully infuses the dish.
Step 5: Pour the Egg Mixture
Pour the egg and cream custard evenly over your layered casserole. At this point, you can cover and refrigerate the dish if you’re not baking immediately. Otherwise, you're ready to bake!
Step 6: Bake the Casserole
Cover the casserole loosely with foil and bake for 40 minutes. Then remove the foil and bake for an additional 15 to 20 minutes until the edges turn a golden brown and the center puffs up beautifully.
Step 7: Make the Blender Hollandaise Sauce
While the casserole bakes, prepare your homemade hollandaise. In a blender, combine four large egg yolks, fresh lemon juice, Dijon mustard, a pinch of salt, and cayenne pepper. Blend until perfectly smooth. This quick blending method gives you classic hollandaise flavor without the scare of curdling over the stove.
Step 8: Emulsify with Butter
With the blender running on medium speed and the lid vent open, slowly drizzle in the melted butter. This gentle stream ensures the egg yolks emulsify with the butter, yielding a rich, silky sauce that is light yellow and luscious.
Step 9: Adjust Sauce Consistency
If your hollandaise feels a bit thin, blend it on high speed for an additional 20 to 30 seconds until the texture thickens just right.
Step 10: Serve Warm with Hollandaise and Chives
Once the casserole is golden and out of the oven, cut it into generous squares. Drizzle each serving with the fresh blender hollandaise sauce and sprinkle chopped chives on top for a lovely pop of color and herbal brightness.
How to Serve Eggs Benedict Casserole with Blender Hollandaise Sauce Recipe
Garnishes
Freshly chopped chives are the star garnish here, adding a burst of freshness and a subtle onion nuance that perfectly contrasts the rich hollandaise. For a little visual drama, consider a sprinkle of paprika on top for color and a hint of earthiness.
Side Dishes
This casserole pairs wonderfully with crisp greens like arugula or a simple mixed salad to balance the richness. Fresh fruit salad or roasted asparagus also offer fresh, bright textures and flavors that complement the savory depth of the eggs Benedict casserole.
Creative Ways to Present
Think beyond just a baking dish! Serve this casserole buffet-style with small plates and extra hollandaise on the side so everyone can customize their portions. You can also cut the casserole into mini squares and serve as elegant brunch bites at a party, making the experience fun and communal.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover casserole tightly in plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days. The flavors only deepen, making for easy next-day breakfasts or lunches.
Freezing
You can freeze the casserole before baking by assembling it in a freezer-safe dish and covering it tightly. It will keep well for up to 1 month. Thaw overnight in the fridge before baking as per the recipe instructions.
Reheating
Reheat leftover casserole pieces gently in the oven at 350 degrees Fahrenheit, covered with foil so it warms through without drying out. A quick fresh drizzle of hollandaise sauce before serving brings it back to life beautifully.
FAQs
Can I use a different type of bread instead of English muffins?
Absolutely! While English muffins are traditional because of their texture and structure, sturdy breads like sourdough or brioche cut into cubes can work well, just be mindful they soak up the custard differently, which may affect the final texture slightly.
Is it safe to make hollandaise sauce in a blender?
Yes! Making hollandaise in a blender is a foolproof method that reduces risk of the sauce breaking. The slow drizzle of butter into the egg yolk base ensures emulsification and a smooth, creamy finish.
Can I prepare the casserole entirely the night before?
You can assemble and refrigerate the casserole overnight to save time on the day of serving. Just cover it well to prevent drying out. The baking time will remain the same, but you may want to let it sit at room temperature for 10-15 minutes before popping it in the oven.
What can I do with the leftover egg whites from the hollandaise sauce?
Egg whites can be reserved to make a quick omelet, meringue, or even added to scrambled eggs for extra fluffiness so nothing goes to waste.
Can I substitute the Canadian bacon with regular bacon or ham?
Yes, bacon or ham make excellent alternatives. Just be sure to pre-cook bacon to your desired crispiness and drain any excess fat before layering so it does not grease the casserole too much.
Final Thoughts
This Eggs Benedict Casserole with Blender Hollandaise Sauce Recipe is one of those special dishes that turns a Sunday brunch into a celebration. It’s comforting, impressive, and surprisingly simple to make. Whether you’re hosting guests or just treating yourself, this casserole delivers all the beloved flavors of classic eggs Benedict in a warm, shareable format. I truly hope you give it a try and make it a new tradition in your kitchen!
Print
Eggs Benedict Casserole with Blender Hollandaise Sauce Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
Description
This Eggs Benedict Casserole is a decadent and savory breakfast dish that combines layers of toasted English muffins and Canadian bacon with a rich custard made from eggs, heavy cream, and spices. Baked to golden perfection and topped with a silky homemade blender hollandaise sauce, this casserole serves 12 and is perfect for brunch gatherings or special occasions.
Ingredients
For the Casserole
- 10 English muffins
- 12 ounces Canadian bacon slices
- 12 large eggs
- 2 cups heavy cream
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ¼ cup fresh chopped chives
For the Blender Hollandaise Sauce
- 4 large egg yolks
- 1 ½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 cup melted butter
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9 x 13-inch baking dish and set it aside for later use.
- Prepare ingredients: Separate the tops and bottoms of the English muffins, then cut all pieces into quarters. Also cut the Canadian bacon slices into quarters to match the muffin pieces.
- Mix custard: In a large bowl or measuring pitcher, combine the eggs, heavy cream, milk, salt, ground mustard, paprika, garlic powder, and white pepper. Whisk thoroughly until the mixture is smooth and well combined.
- Layer casserole: Place half of the English muffin pieces evenly in the greased baking dish. Top with half of the Canadian bacon pieces. Add the remaining English muffin pieces as a second layer, followed by the remaining Canadian bacon pieces on top. Although it may appear to have too much Canadian bacon, it balances out once baked.
- Add custard and chill (optional): Pour the egg and cream mixture evenly over the layered casserole. If you want to prepare ahead of time, cover the dish with plastic wrap and chill in the refrigerator until ready to bake. Otherwise, proceed to baking.
- Bake: Cover the baking dish loosely with foil to prevent too much browning. Bake in the preheated oven for 40 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the edges are golden brown and the center is puffed.
- Make blender hollandaise sauce: While the casserole is baking, place the 4 large egg yolks in a blender. Add fresh lemon juice, Dijon mustard, a pinch of salt, and a pinch of cayenne pepper. Puree until very smooth.
- Emulsify sauce: Turn the blender to medium speed, open the lid vent, and slowly drizzle the melted butter into the egg mixture in a thin stream. This gradual mixing will emulsify the ingredients creating a rich, silky, and light yellow sauce. Save the egg whites for another use.
- Adjust consistency: If the hollandaise appears too thin after all the butter is incorporated, puree on high speed for an additional 20 to 30 seconds until thickened to desired consistency.
- Serve: Once the casserole is out of the oven, cut it into large squares. Serve each piece with a generous drizzle of the blender hollandaise sauce and a sprinkle of fresh chopped chives for garnish.
Notes
- You can prepare the casserole a day in advance by assembling it, covering it tightly, and refrigerating overnight before baking.
- The blender hollandaise sauce can be warmed gently if necessary, but avoid overheating to prevent curdling.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best texture preservation.
- Use freshly chopped chives for garnish to add a mild onion flavor and vibrant color.
- For a lighter version, substitute half-and-half for heavy cream and milk combined, though it will alter richness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Leave a Reply