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Eggs Benedict Casserole

 Eggs Benedict Casserole
Here’s a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch.—Sandie Heindel, Liberty, MO
12 ServingsPrep: 25 min. + chilling Bake: 45 min.


  • 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 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter, melted


  • Place half of the Canadian bacon in a greased 3-qt. or 13x9-in.
  • baking dish; top with English muffins and remaining bacon. In a
  • large bowl, whisk eggs, milk and 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 minutes.
  • Uncover; bake 10-15 minutes longer or until a knife inserted near
  • the center comes out clean.
  • In top of a double boiler or a metal bowl over simmering water, whisk
  • egg yolks, cream, lemon juice and mustard until blended; cook until

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Eggs Benedict Casserole (continued)

Directions (continued)

  • mixture is just thick enough to coat a metal spoon and temperature
  • reaches 160°, whisking constantly. Reduce heat to very low. Very
  • slowly drizzle in warm melted butter, whisking constantly. Serve
  • immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).
Nutritional Facts: 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.