An elegant twist on a breakfast casseroleperfect for entertaining.

Sunday morning just got better.

Yes, you read that right: This hollandaise comes together entirely in ablender.

Southern Living Eggs Benedict Casserole in the casserole dish ready to serve

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Easy, impressive, and oh-so-satisfying, this eggs Benedict casserole is calling your name.

This casserole can be assembled and refrigerated up to 16 hours ahead.

For longer storage, bake and cool completely.

ingredients for Eggs Benedict Casserole - Southern Living

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Wrap tightly and freeze for up to three months.

Thaw overnight in the refrigerator, then reheat in a preheated 350oF oven until hot throughout.

Make the hollandaise fresh before serving.

Southern Living Eggs Benedict Casserole cooking the bacon

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Reheat in a preheated 350oF oven until hot throughout before serving.

Store hollandaise in an airtight container in the refrigerator for up to two days.

Reheat, stirring often, in the microwave or over a double boiler until warmed.

Southern Living Eggs Benedict Casserole toasting the english muffins

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Note that hollandaise is best when made fresh.

Cook, stirring often, until lightly browned, about 4 minutes.

Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in skillet.

Southern Living Eggs Benedict Casserole english muffins in casserole dish

Credit:Caitlin Bensel; Food Stylist: Torie Cox

(Do not wipe skillet clean.)

Return skillet to medium-high.

Working in batches, add English muffin halves, cut sides down, to hot drippings in skillet.

Southern Living Eggs Benedict Casserole adding the bacon to the casserole dish

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cook until toasted, about 1 minute.

Let muffin halves cool slightly.

Assemble the casserole:

Chop English muffin halves into bite-size pieces.

Southern Living Eggs Benedict Casserole adding the scallions to the casserole dish

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Place on bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish.

Sprinkle with cooked bacon.

Finely chop white parts of scallions, and sprinkle over mixture in dish.

Southern Living Eggs Benedict Casserole whisking together the egg mixture

Credit:Caitlin Bensel; Food Stylist: Torie Cox

(Wrap green parts of scallions in a damp paper towel; chill until ready to use.)

Whisk together whole eggs, milk, pepper, and 1 teaspoon of the salt in a large bowl.

Pour over mixture in baking dish.

Southern Living Eggs Benedict Casserole pouring egg mixture into casserole dish

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cover with plastic wrap.

Chill at least 8 hours or up to 16 hours.

Bake the casserole:

Preheat oven to 350oF.

Southern Living Eggs Benedict Casserole covering with plastic wrap to chill

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Let casserole stand at room temperature while oven preheats.

Bake until top is browned and casserole is set, about 40 minutes.

Make the hollandaise:

Melt butter in a small skillet over medium-low.

Southern Living Eggs Benedict Casserole after baking

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Keep butter hot over lowest heat (do not let it brown).

With blender running on medium speed, slowly pour hot, melted butter through center opening in blender lid.

Process until mixture is smooth and thick, about 1 minute.

Southern Living Eggs Benedict Casserole making the hollandaise in the blender

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Finish the casserole:

Drizzle about 1/2 cup hollandaise over warm casserole.

Finely chop reserved green scallion parts, and sprinkle over top.

Sprinkle with paprika; serve with remaining hollandaise.

Southern Living Eggs Benedict Casserole on a table to serve with a serving on a plate beside it

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Hearty English muffins need time to soften and soak up the custardy base.

To thin the hollandaise, whisk in a few drops of water as needed.

To thicken, whisk in a bowl over a pot of slowly simmering water.

It should thicken as you whisk.