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

Eggs Benedict Casserole Recipe

Read Reviews (46)
4.45 46
Publisher Photo
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
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 eggs
  • 2 cups 2% milk
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • HOLLANDAISE SAUCE:
  • 4 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 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.

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

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.

Enjoy this recipe with a sparkling wine.

Reviews for Eggs Benedict Casserole(46)

AVERAGE RATING
   (47)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (6)
3 Star
 (3)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Apr. 10, 2014

My Family thought this dish was super for a Sunday Brunch or anytime. Instead of using the hollandaise sauce I used a Béarnaise sauce which worked out really well for my family.

MY REVIEW
Reviewed Mar. 24, 2014

My family of four all enjoyed the recipe. One child loved the sauce, and one thought it too mustardy, so to each his own on that one. The amount of sauce called for is OK (and good for those watching calories), but if that doesn't bother you, more sauce would give it a bit more zip in my opinion. I made a half recipe in a 7 x 11 dish and used skim instead of 2% milk, and it worked fine.

MY REVIEW
Reviewed Mar. 8, 2014

Delicious. I skipped making the Hollandaise sauce from scratch and used a packet that I already had on hand. This one's a keeper!

MY REVIEW
Reviewed Mar. 2, 2014

Following the recipe exactly, I found this recipe to be a typical souffle type breakfast dish. My wife decribed it as bread pudding with ham. If I were to make this again, I would use a shallow pan and bake uncovered the entire time to crisp up the muffins. Flavors were good, but the texture was just to mushy.

MY REVIEW
Reviewed Feb. 25, 2014

This was excellent! Loved being able to put it together the night before and just have to make the sauce in the morning. I made 1/2 recipe of the casserole, but a full recipe of the sauce. I recommend doubling the sauce if making a full casserole.

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