Bacon and Eggs Casserole

Overnight Egg Casserole

Potluck Eggs Benedict

Egg and Broccoli Casserole

Sunday Brunch Egg Casserole

Eggs Florentine Casserole

Scrambled Egg Casserole

Egg and Potato Casserole

Sausage Egg Casserole

Benedict Eggs in Pastry

Breakfast Egg Casserole

Eggs Benedict Baked Potatoes

Home Dishes & Beverages Casseroles Breakfast Casseroles

Eggs Benedict Casserole

Name: Eggs Benedict Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings (1-2/3 cups sauce).
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; Minced chives, optional

72 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. + chilling Bake: 45 min.

Makes

12 servings (1-2/3 cups sauce)

Updated: Sep. 15, 2023

This eggs Benedict casserole is just as tasty as the classic but without all the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri

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
Minced chives, optional

Directions

Place half the bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffin pieces 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.
For sauce, 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 sauce immediately with casserole. If desired, sprinkle with chives.

Eggs Benedict Casserole Tips

How can you thicken or thin the Hollandaise sauce?

There are many ways you can alter the Hollandaise sauce. If you want to thin it out, you can add more lemon juice or a splash of water. To thicken it, you can reduce the liquid or add more butter. Butter is one of our favorite sauce thickeners.

How do you store eggs Benedict casserole?

You can store this breakfast egg casserole recipe covered inside the fridge. It'll last for about 2-3 days when stored this way.

What else can you add to eggs Benedict casserole?

Try adding asparagus, cheese (such as Swiss or mozzarella) and nutmeg spice to your eggs Benedict casserole. To switch things up, try swapping the Canadian bacon with a different type of bacon.

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 piece with about 2 tablespoons sauce: 286 calories, 19g fat (10g saturated fat), 256mg cholesterol, 535mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 14g protein.