Overnight Baked Eggs Benedict with Foolproof Hollandaise

Do you want to hear something kind of crazy? My first taste of eggs benedict was this past summer - 2012. Granted, it was a smoked salmon eggs benedict (since I don't eat pork), but it had all of the amazing elements of the dish - smoky fish, toasty bread, perfectly poached eggs, creamy, slightly spicy hollandaise - heavenly. You may be wondering why I waited so long to try it - and the answer is simple and yet, quite sad. I thought I didn't like hollandaise sauce. I thought I didn't like it. Not like I'd tried it and hated it, or had a bad experience with it - no, I just thought I didn't like it. Madness. It was only after much coaxing by The Mr. that I even tried it at all - it's his favorite breakfast or brunch dish, and usually what he orders when we go out for either meal - he'd always offer me a bite of his and encourage me to try it. I wavered...I hemmed and hawed...and then I saw the smoked salmon version on the menu at (what was) our favorite breakfast place, and decided to give it a go. Damn. The dining room probably sounded a lot like that one scene in the deli in When Harry Met Sally - I'm sure you know what I'm talking about, so I won't take it any further. But suffice it to say, I enjoyed myself. Immensely. So when I was asked to bring a brunch dish to a bridal shower last month, I knew I wanted to do some version of eggs benedict for the ladies - and I came across this make ahead eggs benedict casserole at Very Culinary and thought, "BINGO." Brilliant!! Now I'll preface this recipe with these words of caution: This isn't like regular eggs benedict. In fact it's really nothing like eggs benedict - but it's really good. And unless you plan on standing in the kitchen poaching a zillion eggs and assembling eggs benedict for a crowd of hungry guests, this is a good compromise. Bonus points for being a make-ahead overnight casserole - you know how I love a good overnight brunch recipe or two. And if you're worried about the hollandaise sauce, worry no longer - this recipe is FOOLPROOF. Traditional methods for making hollandaise include double boilers and whisking and usually the sauce separates or gets all funky - this sauce is made in the blender and turns out a perfectly every single time. 

Since I don't eat pork, I picked the Canadian bacon out of mine - but I think this would be delish with lox or smoked salmon in place of the Canadian bacon. I'm not sure how I'd incorporate the lox, since baking it would kind of take away it's lox-y-ness (i.e. turn it into regular old cooked salmon), but maybe making the casserole without any meat at all and then adding a layer of lox before sprinkling with chives and hollandaise - that could work. In fact that's what I'm planning on trying next time - so I'll keep you posted in case I actually give it a go any time soon. And if you try it before me, let me know how it goes!

Overnight Baked Eggs Benedict with Foolproof Hollandaise

inspired by Very Culinary 

serves 8


  • 12 oz Canadian bacon, roughly chopped
  • 6 English muffins, split and cut into 1" pieces
  • 8 large eggs
  • 2 cups 2% (or 1% is fine) milk
  • 1 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp kosher salt
  • 2 Tbsp chopped chives

for the hollandaise:

  • 3 large egg yolks
  • 1 Tbsp freshly squeeze lemon juice
  • 1/2 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1/8 tsp Old Bay
  • 10 Tbsp unsalted butter


  1. The night before, coat a 9x13 baking dish with cooking spray. Evenly spread the English muffin pieces and Canadian bacon in the bottom of the dish. 
  2. In a large bowl, combine the eggs, milk, onion powder, and salt, whisking vigorously. Pour the egg mixture over the muffin and bacon pieces in the baking dish. Cover with plastic wrap and refrigerate overnight.
  3. The morning of, remove the baking dish from the fridge 30 minutes before you want to bake it, and while your oven preheats. Sprinkle the paprika over the top of the casserole. 
  4. Preheat your oven to 375. Cover the casserole loosely with foil and bake for 35 minutes. Uncover and bake for an additional 10-20 minutes longer, until a knive inserted into the center of the casserole comes out clean. Sprinkle with chopped chives and drizzle with hollandaise and serve immediately, passing more hollandaise at the table.
  5. Meanwhile, make the hollandaise. Melt the butter over low heat in a small pot on the stove, or in short bursts in the microwave, making sure not to burn the butter or let it boil. 
  6. Add the egg yolks, lemon juice, salt, cayenne, and Old Bay to a blender and blend on medium-high speed until lightened in color, about 30 seconds. Turn the blender down to the lowest speed and slowly drizzle the melted butter into the egg mixture (I just popped out the little clear part of the blender cap and poured the butter through that hole while the blender was going). Continue to blend for about 30 seconds longer once the butter is fully incorporated. 
  7. If you want your hollandaise a bit thinner, add a teaspoon or two of water to the blender and pulse for a few seconds. Serve immediately, while still warm. 



Find similar recipes at Feastie:

(Make-Ahead) Eggs Benedict Casserole from Very Culinary
Overnight Eggs Benedict Casserole from Baker Bettie
Overnight Eggs Benedict Casserole from Rants From My Crazy Kitchen
  Cajun Eggs Benedict  from What's Cookin, Chicago?
Overnight eggs benedict casserole recipe and a Le Creuset giveaway from A Little Bit of Everything


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