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Eggs Benedict Casserole


This make-ahead Eggs Benedict Casserole is a scrumptious addition to your brunch or breakfast buffet spread. Utilizing all the classic flavors of a benedict and then topped with a homemade, rich, and creamy hollandaise sauce, this recipe pairs well with just a cup of coffee or the full spread of all of your favorite breakfast options.

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Rate this recipe 4.7/5 (15 Votes)


  • 12-ounces Canadian Bacon, chopped
  • 6 english muffins, split and cut into 1-inch pieces
  • 8 eggs
  • 2 cups 2% milk
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 4 egg yolks
  • 1/2 heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter, melted


Servings 12
Preparation time 600mins
Cooking time 655mins
Adapted from


Step 1

Place half the Canadian bacon in a greased 3-quart or 9x13-inch pan. Top with English muffins and remaining Canadian bacon. In a large bowl, whisk the eggs, milk, and onion powder. Pour over the top. Refrigerate, covered overnight.

Preheat oven to 375°F. Remove casserole from refrigerator while oven heats. Sprinkle top and paprika. Bake covered 35 minutes or until a knife inserted near the center comes out clean.

On top of a double boiler or a metal bowl over simmering water whisk egg yolks, cream, lemon juice, and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°F, whisking constantly. Reduce heat until very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve the hollandaise sauce immediately with the casserole.

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