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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, Missouri
  • Total Time
    Prep: 25 min. + chilling Bake: 45 min.
  • Makes
    12 servings (1-2/3 cups sauce)


  • 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
  • 4 large 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 in 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 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.

Test Kitchen Tips
  • This recipe is an excellent breakfast option if you're looking for a Christmas casserole or even some Easter casserole recipes.
  • Nutrition Facts
    1 piece: 286 calories, 19g fat (10g saturated fat), 256mg cholesterol, 535mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 14g protein.

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    Average Rating:
    • Tiffany
      Jan 5, 2021

      This was a big disappointment. I don’t know how this received positive reviews. It was soggy and bland. Not even hollandaise sauce could save it. Just make the eggs benedict instead. It isn’t that much more effort.

    • momofajj
      Sep 1, 2020

      This was a huge hit. I have made it a few times. I have added chunks of ham sometimes. I have also made it in individual custard cups and called them Benny bowls.

    • PattieA
      Mar 25, 2020

      Was not real impressed. I LOVE Eggs Benedict but this just didn't have much of the Eggs Benedict taste. I may try it again but tweet it some.

    • Softie4759
      Mar 14, 2020

      No comment left

    • Linda
      Mar 14, 2020

      No comment left

    • Kendra
      Oct 5, 2019

      LOVE this recipe. I toast the English muffins pretty thoroughly (remember it’s going to soak up all that egg and milk so a hard toast is necessary. Just don’t burn), either in the toaster before cutting, or on a sheet tray under the broiler after cutting. This gives it far better texture and flavor. I also increase the egg mixture a little. I dice up the Canadian bacon so it’s in bite size pieces throughout the casserole. That helps with the salt level. I definitely double the amount of Hollandaise because I like more sauce, and it kind of makes up for the lack of a runny egg yolk. Finally, I serve this with baby spinach, and diced tomatoes. It gives it a little extra flavor and texture, and lends some needed freshness.

    • rossmom229
      Jul 6, 2019

      Wonderful dish, I have used for brunch or breakfast, could use for dinner as well. Very hearty and delicious. I made it once for a vegetarian by leaving out the ham and serving avocado and sliced tomatoes on the side!

    • oreo95
      May 3, 2019

      Cut recipe in half to try before making for guests. Used 11 x 7 baking dish and toasted English muffins. Other than that made recipe exact. Disappointed as it had little flavoring, bland. If I make again will definitely use salt

    • Terrene
      May 19, 2018

      I did this time 2 1/2 the amount. It did take over 2 hours to cook but it was well worth the wait. I didn't use the Hollandaise sauce I used a package. International Hollandaise and it was very good on the casserole.

    • Morgan
      Feb 20, 2018

      So, I just made this for a work breakfast, but it got cancelled and pushed to tomorrow. Does anyone have insight on if this could be refrigerated for a day and then reheated tomorrow morning? I just finished baking it before I got the text about rescheduling. Thanks!