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The Ultimate Make-Ahead Eggs Benedict Casserole (Easy Hollandaise Option)

A square slice of rich eggs benedict casserole topped with dripping yellow hollandaise sauce on a white plate.
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Prepare this easy Eggs Benedict Casserole the night before to simplify your next brunch. This recipe captures the classic flavors of eggs, ham, and English muffins in a comforting baked dish, perfect for feeding a crowd.

Ingredients

Scale
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) package Canadian bacon or ham, chopped
  • 1 (12-ounce) package English muffins, cubed
  • 2 cups shredded Swiss cheese
  • 1/2 cup shredded sharp cheddar cheese
  • For the Quick Hollandaise Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • Pinch of salt and cayenne pepper

Instructions

  1. Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until fully combined. This forms your custard base.
  3. Arrange half of the cubed English muffins in a single layer in the prepared baking dish.
  4. Sprinkle half of the chopped Canadian bacon and half of the Swiss cheese over the muffins.
  5. Pour half of the egg custard mixture evenly over the layers.
  6. Repeat the layering process with the remaining English muffins, bacon, and Swiss cheese. Pour the remaining custard over the top.
  7. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  8. When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
  9. Sprinkle the cheddar cheese evenly over the top of the casserole.
  10. Bake uncovered for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown.
  11. While the casserole bakes, prepare the quick Hollandaise sauce. Melt the butter in a small saucepan over low heat.
  12. In a heatproof bowl set over a saucepan of simmering water (a double boiler), whisk the egg yolks until they thicken slightly, about 3 minutes. Do not let the water touch the bottom of the bowl.
  13. Slowly drizzle the melted butter into the yolks while whisking constantly until the sauce emulsifies and thickens.
  14. Remove from heat and whisk in the lemon juice, salt, and cayenne pepper.
  15. Slice the casserole and serve immediately with a spoonful of the homemade Hollandaise sauce over each serving.

Notes

  • For a make-ahead option inspired by Joanna Gaines, assemble the entire casserole, cover, and refrigerate overnight. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a less rich sauce, substitute the Hollandaise with a simple creamy white sauce seasoned with a touch of lemon zest and white pepper.
  • This recipe is excellent for feeding a crowd; you can easily double the ingredients and use two 9×13 dishes for holiday brunch.

Nutrition

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