Eggs Benedict Casserole Recipe
Eggs Benedict Casserole Recipe photo by Taste of Home

Eggs Benedict Casserole Recipe

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4.5 61 62
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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, Missouri
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min.
MAKES: 12 servings

Ingredients

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

Nutritional Facts

1 piece: 286 calories, 19g fat (10g saturated fat), 256mg cholesterol, 535mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 14g protein

Directions

  1. 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.
  2. 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.
  3. 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 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).
Originally published as Eggs Benedict Casserole in Country Woman February/March 2010, p29

Reviews for Eggs Benedict Casserole

AVERAGE RATING
(62)
RATING DISTRIBUTION
5 Star
 (45)
4 Star
 (8)
3 Star
 (3)
2 Star
 (3)
1 Star
 (3)
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MY REVIEW
Reviewed Dec. 26, 2015

"Morning after Christmas dish. I used ham in place of Can. bacon. Used sour dough bread in place of English Muffins, baked 1 hr., then uncovered & added 30 min. The center came out clean although texture was too soft for me. Made my own Mock Hollandaise which includes Monterey Jack cheese for the texture.

Nummy nummy..........a do-over for sure."

MY REVIEW
Reviewed Dec. 18, 2015

"I also made this for Christmas morning last year and will be making it again this year. It was a hit with my whole family. I do think I'm going to add some things this year though...I'm thinking asparagus and tomatoes...maybe spinach instead of asparagus. A breakfast place we like has benedicts with those items, so I know they will go and, for me, I really like veggies and color in my breakfast bake. I used instant hollandaise...I'll do that again. I'm sure homemade is better but I've made hollandaise before and thought it was a pain in the rump."

MY REVIEW
Reviewed Nov. 15, 2015

"This was very good. However I think I've had other egg casseroles I like just as much. If I want eggs benedict taste, I think I'd prefer real eggs benedict."

MY REVIEW
Reviewed May. 18, 2015

"This was very quick to assemble and I always appreciate brunch recipes that you can make the night before. However, I didn't care for the taste or texture of this dish. The texture was quite mushy - like bread pudding. Maybe toasting the muffins first would have helped like others have suggested. The flavour was quite bland, I would definitely suggest adding something other than just onion powder to the eggs - salt and pepper for sure.. I made my own recipe for hollandaise so can't comment on the one for this recipe. Unfortunately I won't be keeping the leftovers."

MY REVIEW
Reviewed Mar. 29, 2015

"Very easy and quick to prepare. Nice flavor. I also used the packaged hollandaise sauce. Next time, I'll try making my own."

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