Eggs Benedict Casserole

Eggs Benedict Casserole is a scrumptious make-ahead breakfast casserole that bakes in under 45 minutes and serves at least 8 to 12 people. Filled with all of the flavors of egg benedict and topped with a simple hollandaise sauce, this recipe is sure to become a family favorite and a hit on any brunch or breakfast buffet.

Photo by Christina H.

PREP TIME

500

minutes

TOTAL TIME

570

minutes

SERVINGS

8

servings

PREP TIME

500

minutes

TOTAL TIME

570

minutes

SERVINGS

8

servings

Ingredients

  • 3/4

    pounds Canadian bacon, chopped

  • 6

    english muffins, split and cut into 1-inch cubes

  • 8

    eggs

  • 2

    cups milk

  • 1

    teaspoon onion powder

  • 1/4

    teaspoon paprika

  • 4

    egg yolks

  • 1/2

    cup heavy whipping cream

  • 2

    tablespoons lemon juice

  • 1

    teaspoon Dijon mustard

  • 1/2

    cup butter, melted

Directions

Place half of the bacon in a greased 13x9-inch baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375°F for 35 minutes. Uncover; bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean. In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, cream, lemon juice, and mustard until mixture reaches 160°F or is thick enough to coat the back of a metal spoon. Reduce heat to low. Drizzle in warm melted butter, whisking constantly. Serve immediately over slices of casserole.

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