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Easy Sheet Pan Eggs Benedict Casserole Recipe with Homemade Blender Hollandaise

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A cozy, savory casserole that captures all the classic Eggs Benedict flavors with zero fuss, featuring a silky smooth blender hollandaise and baked on a sheet pan for easy cleanup.

Ingredients

Scale
  • 4 English muffins, cut into cubes
  • 8 slices Canadian bacon, chopped
  • 8 large eggs, room temperature
  • 1 cup (240 ml) milk (whole or 2%)
  • 1 cup (100 g) shredded cheddar cheese, divided
  • 1 tsp salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 2 tbsp (28 g) butter, melted
  • 2 tbsp chopped green onions or chives (optional)
  • For the Blender Hollandaise Sauce:
  • 3 large egg yolks, room temperature
  • ½ cup (113 g) unsalted butter, melted and warm
  • 2 tbsp fresh lemon juice
  • ¼ tsp salt
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large rimmed sheet pan (about 15×10 inches) with parchment paper or lightly grease it with butter.
  2. In a large bowl, toss the English muffin cubes and chopped Canadian bacon with melted butter, 1 tsp salt, and ½ tsp pepper. Spread evenly across the prepared sheet pan.
  3. In a medium bowl, whisk together the eggs, milk, and half of the shredded cheddar cheese until well combined. Add a pinch of salt and pepper.
  4. Pour the egg mixture evenly over the muffin and bacon layer in the pan. Gently press down with a spatula to help the muffins absorb the liquid without stirring too much.
  5. Bake uncovered for 25-30 minutes, or until the eggs are set and the top is golden brown.
  6. While the casserole bakes, prepare the blender hollandaise: combine egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on high for about 10 seconds.
  7. With the blender running, slowly pour in the warm melted butter in a thin stream over 20-30 seconds until the sauce thickens to a creamy texture. Taste and adjust seasoning if needed.
  8. Once the casserole is done, remove from oven and sprinkle the remaining cheddar cheese and chopped green onions or chives on top. Let rest for 5 minutes.
  9. Serve warm with generous drizzles of the homemade hollandaise sauce over each portion.

Notes

Use room temperature eggs and milk for even cooking and smooth hollandaise. Pour melted butter slowly into blender to avoid sauce separation. Leftovers reheat well in oven or microwave. For dairy-free, substitute butter and milk with vegan alternatives. Toast English muffins lightly to avoid sogginess. Hollandaise sauce is best fresh but can be stored up to 24 hours refrigerated and gently reheated.

Nutrition

Keywords: Eggs Benedict, casserole, sheet pan, hollandaise sauce, brunch, easy breakfast, Canadian bacon, blender hollandaise

Find it online: https://fizzlefork.com/easy-sheet-pan-eggs-benedict-casserole-recipe-with-homemade-blender-hollandaise/