Eggs Benedict Casserole

Want a no-fuss breakfast that'll wow your guests? This make-ahead Eggs Benedict bake completely changed how I handle brunches! It's super simple - you do everything the night before. My crew gets to enjoy that upscale restaurant flavor without me fussing over individually poached eggs. This version packs all those signature tastes we crave: crunchy English muffins, hearty Canadian bacon, fluffy eggs, and that knockout hollandaise whipped up right in your blender.

What Makes This Dish Special

There's a reason this make-ahead casserole works wonders. First off, the overnight rest lets those English muffins completely absorb that egg mixture, giving you an incredible texture. The blender trick for hollandaise is absolutely brilliant - forget about all that manual whisking! I used to worry about making Eggs Benedict at home, but this simplified approach lets me feed a house full of people without any stress. My mother-in-law even begged for my secret after trying it last holiday season!

Ingredients You'll Need

• Protein Pick: Canadian bacon fits the classic profile, though sliced ham works wonderfully too.
• Foundation: Get some English muffins - slightly stale ones actually work better.
• Egg Mix: You'll need plenty of eggs plus whole milk for that silky texture.
• Sauce Components: Grab egg yolks, heavy cream, fresh lemon, Dijon mustard, and quality butter.
• Taste Enhancers: Paprika, onion and garlic powders add wonderful depth.
• Garnish: Fresh-cut chives give that restaurant-quality look.
• Hidden Kick: Just a dash of cayenne brightens all flavors.

Step-By-Step Instructions

Evening Preparation

For this simple approach, first butter your largest casserole dish. Tear those English muffins into chunky bits - roughly mouth-sized pieces work great. Arrange them with the Canadian bacon, making sure you'll get meat in every forkful. This version totally depends on creating those perfect layers!

Creating The Base

Next comes the mixture that transforms this casserole. Break your eggs into a large bowl, pour in the milk, and add all those seasonings. I use my grandmother's favorite whisk for this simple step - somehow food just tastes better that way. Slowly drizzle this mixture over everything, allowing it to soak into all those spaces.

Rest Period

Wrap your dish tightly with aluminum foil. This breakfast needs at least 5 hours chilling in your fridge, though overnight works best. I typically put it together after cleaning up dinner dishes so it's all set for morning.

Morning Baking

When you're ready, heat your oven to 375°F. Keep the foil on for about 35 minutes of cooking - this helps everything heat through. Then uncover and let the top get perfectly golden.

Sauce Creation

While it bakes, throw together that simple hollandaise. Your blender does everything! Start with warm butter - not too hot or you'll end up with cooked egg bits. Keep blending while slowly adding butter, and watch as it transforms into a smooth, rich sauce.

Finishing Touches

After pulling your casserole from the oven, let it sit briefly for about 5 minutes. Cut into squares, pour that warm hollandaise over top, and scatter fresh chives across.

Helpful Tricks

After whipping up this dish countless times, here's what I've figured out: Lightly toast those English muffin chunks first - it brings amazing crunch and flavor. As you pour in the egg mix, gently push down with a flat spatula so everything gets properly soaked. For your sauce, always go with unsalted butter - you'll get better flavor control. And don't rush to serve after baking - that short rest helps everything firm up just right.

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Perfect Pairings

This amazing casserole stands great on its own, but I love adding some sides. Oven-roasted asparagus works perfectly - just toss it in during the last 15 minutes of cooking. Some golden breakfast potatoes or a colorful fruit medley turns this simple dish into a complete spread. For special occasions, we'll add some bubbly orange juice cocktails too. My children always ask for crispy shredded potatoes alongside.

Prep Notes

The real charm of this simple approach is how far ahead you can work! You can get your casserole ready up to 12 hours before you need to bake it. Any extras stay good in the fridge for 3 days - just warm them up gently. I've even stored portions in the freezer for up to 2 months. Just thaw them overnight and warm at 350°F until heated completely. While the sauce tastes best freshly made, everything else in this dish is totally flexible!

Frequently Asked Questions

→ Can I prepare this ahead of time?

Sure! Put everything together and leave it in the fridge overnight. Let it sit out 30 minutes before baking.

→ Do English muffins need to be toasted?

It’s up to you, but toasting gives a crisper texture. Do it before cutting and layering.

→ Why pick a blender for hollandaise?

A blender makes it faster and much easier than stirring traditionally with a whisk.

→ Is it okay to reheat leftovers?

Yes, but whip up fresh hollandaise. Gently warm portions in the microwave to keep the texture right.

→ Why wait before putting it in the oven?

Letting it sit at room temperature ensures it cooks evenly during baking.