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Eggs Benedict Casserole


12 servings. Make ahead & refrigerate overnight.

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  • 12 ozs. Canadian bacon, chopped
  • 6 Englih muffins, split in half & cut into 1 in pieces
  • 8 Lg eggs
  • 2 c 2% milk
  • 1 t onion powder
  • 1/4 t paprika
  • Hollandaise Sauce
  • 4 Lg egg yolks
  • 1/2 c heavy whipping cream
  • 2 T lemon juice
  • 1 t Dijon mustard
  • 1/2 c butter, melted



Step 1

Place half of Canadian bacon in greased 3 qt. or 13x9 in baking dish; top with English muffins & remaining Canadian bacon, in Lg bowl whisk eggs, milk & onion powder; pour over top. Refrigerate covered overnight.

Preheat oven to 375. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 min. Uncover; bake 10-15 min longer until knife inserted near center comes out clean.

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

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