Pin it
Looking for an easy homemade breakfast that'll impress? This overnight Eggs Benedict casserole changed my brunch game forever! It's such an easy recipe - all the work happens the night before. My family gets that fancy restaurant taste without me standing over the stove poaching eggs. This homemade version has all those classic flavors we love: toasty English muffins, savory Canadian bacon, rich eggs, and that incredible hollandaise sauce made right in your blender.
Why This Recipe's A Winner
Let me tell you why this homemade casserole works so well. First, letting it sit overnight means those English muffins soak up all that rich egg mixture, creating the most amazing texture. The easy recipe for blender hollandaise sauce is pure genius - no more whisking by hand! I used to be intimidated by making Eggs Benedict at home, but this easy version lets me serve it for a crowd without breaking a sweat. Even my mother-in-law asked for the recipe last Christmas!
Let's Gather Our Ingredients
- The Meat: Canadian bacon is traditional for this homemade recipe, but I've used ham steaks too.
- The Base: Fresh English muffins make this easy recipe special - day-old ones work great.
- The Custard Mix: Lots of eggs and whole milk for richness.
- Sauce Magic: Egg yolks, cream, fresh lemon juice, Dijon, and good butter.
- Flavor Boosters: Sweet paprika, onion and garlic powder give this homemade dish depth.
- Fresh Finish: Snipped chives make it look restaurant-fancy.
- Secret Touch: A tiny pinch of cayenne wakes everything up.
Let's Get Cooking
- Night Before Prep
- For this easy recipe, start by greasing your biggest baking dish. Cut those English muffins into chunky pieces - I like them about bite-sized. Layer them with the Canadian bacon, making sure every bite will have some of that smoky goodness. This homemade version is all about those perfect layers!
- The Important Part
- Now for the custard that makes this homemade casserole magical. Crack your eggs into a big bowl, add the milk, and all those seasonings. I use my grandma's old wire whisk for this easy recipe - somehow it makes everything taste better. Pour this mixture slowly over your layers, letting it seep into all the nooks and crannies.
- Overnight Magic
- Cover your dish nice and tight with foil. This homemade breakfast needs at least 5 hours in the fridge, but overnight is perfect. I usually make it right after dinner so it's ready for the next morning.
- Baking Day
- The next morning, pop your easy casserole into a 375°F oven. Keep it covered for the first 35 minutes - this helps everything cook evenly. Then uncover and let it get golden brown on top.
- Sauce Success
- While it's baking, make that easy hollandaise. Your blender does all the work! Start with warm (not hot) butter - we don't want scrambled eggs. Keep the blender running while you drizzle it in, and watch the sauce turn thick and creamy.
- The Grand Finale
- Once your homemade casserole is out of the oven, let it rest for about 5 minutes. Cut into generous squares, drizzle with that warm hollandaise, and sprinkle with fresh chives.
My Best Tips
After making this easy recipe dozens of times, here's what I've learned: Toast those English muffin pieces first - it adds amazing flavor and texture to your homemade casserole. When you're pouring the egg mixture, press down gently with a spatula to make sure everything gets soaked. For the hollandaise, always use unsalted butter in this easy recipe - it lets you control the salt better. And don't skip the resting time after baking - it helps everything set up perfectly.
Pin it
Make It A Feast
This homemade casserole is amazing on its own, but I love serving it with sides. Roasted asparagus is my favorite - pop it in the oven for the last 15 minutes of baking time. Some crispy breakfast potatoes or a big bowl of fresh fruit salad make this easy recipe into a complete brunch. When we're feeling fancy, I'll mix up some mimosas too. My kids love it with crispy hash browns on the side.
Plan Ahead
The beauty of this easy recipe is how make-ahead friendly it is! You can prep your homemade casserole up to 12 hours before baking. Leftovers (if you have any!) keep well in the fridge for 3 days - just warm them gently in the oven or microwave. I've even frozen portions of this homemade breakfast for up to 2 months. Just thaw overnight in the fridge and warm at 350°F until heated through. The hollandaise sauce is best made fresh, but this easy recipe is so flexible otherwise!
Frequently Asked Questions
- → Can I make this the night before?
Yes, assemble and refrigerate overnight. Remove 30 minutes before baking.
- → Should I toast the English muffins?
Optional but recommended for better texture. Toast before cutting and assembling.
- → Why use blender for hollandaise?
Blender method is quick and nearly foolproof compared to traditional whisking.
- → Can I reheat leftovers?
Yes, but make fresh hollandaise. Microwave portions gently to avoid overcooking.
- → Why let it sit before baking?
Taking chill off helps casserole cook more evenly.