Eggs Benedict Casserole

Last weekend, Hubby and I took the boys out for a morning surprise.  This year, we have been all about surprising the kids with out-of-the-blue outings.  They love the unexpected discovery of a Minivan Express ticket (idea via Pinterest, my current addiction), signaling that they have 10 minutes to don their coats, shoes, and dash into our minivan for an unheralded adventure.

Hey, if I have to drive a minivan, I’m gonna make it fun.

Eggs Benedict Casserole

Our most recent adventure included a stopover with Santa and his elves.  Then, we headed out to brunch.  One of my sweet boys, knowing me so well, scanned the menu for Eggs Benedict – my all-time favorite breakfast dish.

Eggs Benedict Casserole 2

Eggs Benedict is awesome for breakfast/brunch at a restaurant, but not exactly the quickest thing to whip up at home.  Not for me, at least, because I am not a morning person.  SO not.  Which is why I jumped with excitement when I found this Eggs Benedict Casserole that can be assembled the night before and baked when you need it!

Eggs Benedict Casserole 3

This Eggs Benedict casserole is full of savory goodness.  Tasty and delish!   It won’t be exactly like classic Eggs Benedict, of course, because the eggs here are fully cooked.  This is more like an egg bake that includes the players of Eggs Benedict:  Canadian bacon, English muffins, eggs, and homemade Hollandaise sauce.  I haven’t tried packet sauces, but I’ve heard it works well if you don’t have time to make your own.

Enjoy your mornings!


Eggs Benedict Casserole
This is a yummy egg bake or breakfast casserole that includes the players of classic eggs benedict. The eggs are fully cooked, of course, but it's nonetheless an easy and delicious way to serve up brunch!
Recipe type: breakfast/brunch
Serves: makes one 9x13
  • 1 lb Canadian bacon (ham works, too) - chopped
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 large eggs
  • 2 cups milk
  • 1 TB onion powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ½ tsp fresh ground black pepper
  • ¼ tsp paprika
  • fresh chopped parsley for garnish
  • For the Sauce:
  • 4 large egg yolks
  • ½ cup heavy whipping cream
  • 1-2 TB lemon juice
  • 2 tsp Dijon mustard
  • ½ cup melted butter
  • salt and pepper to taste
  1. Grease a 9x13 baking dish. Place half of the Canadian bacon in bottom of dish. Top with English muffins. Follow with remaining Canadian bacon. In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper. Pour evenly over top of casserole. Cover tightly and refrigerate overnight.
  2. Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F. Sprinkle casserole evenly with paprika. Cover with foil and bake for 35 minutes on lower middle rack. Uncover and bake 10-15 minutes longer or until the center is done. Sprinkle with fresh parsley, if desired.
  3. Meanwhile, make the sauce: In a double broiler or metal bowl over simmering water (don't let bowl touch water), constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add more salt/pepper if needed. Serve sauce immediately with casserole. (If sauce stands too long and gets too thick, add a bit of hot water to thin out, 1 tsp as needed.)

Source:  Chew Out Loud, adapted from Taste of Home


  1. says

    OMG I’m drooling all over my keyboard! This looks sooooo good. I love dishes that can be prepped the night before and simply popped into the oven in the morning. I can’t wait to make this!

  2. says

    Oh, yum! I love eggs benedict too, but I’ve always hesitated to make them at home. (I, too, am SO not a morning person.) This sounds like an excellent way to get my fix! 😀

  3. says

    Eggs Benedict is my absolute favorite breakfast (especially with champagne) and this looks like a great new twist. Although I do like my runny yolks…

  4. says

    Oh my goodness, oh my goodness. Who could (or even would) ever say no to a slice of this? Okay, probably me. And the only reason is I would prefer the whole pan, rather than just a ONE wimpy slice. 😉 This is brilliant Amy!

  5. Bill says

    geez…..7 pages when you hint the print button……thanks, you recipe could cost a tree. I was so disgusted I look for similar recipes and printed on the back of yours.

    • Jean Gallo says

      what i do when i want to print is i highlight and copy it and put it on a notepad file and shrink it to one page the way i want it to fit

    • coast mom says

      If you’re so worried about it don’t print it, pull it up on your ipad. It’s not her fault you’re computer skills aren’t good enough to figure out how to get it on one page.

    • Erin says

      Seriously, blame someone else for stubbing your own toe? Take some ownership. And if you are so “disgusted” by wasting trees, why are you printing recipes?

  6. Sherry says

    I bet you could make it more like the real deal if you just cracked the eggs whole over the dish. Also you can make the sauce the night before. It nooks well. Not sure why it’s been cooked for so long but I think I will try this with the eggs whole.

  7. says

    Did you mean 1/2 cup of milk? Or 475 degrees? I followed your directions and was left with a soupy mess. I then turned up the oven to 400 degrees and cooked it for 25 more minutes and it was still soupy. I couldn’t cook it any longer because i had to go to work so i have a soggy casserole in my fridge. Please let me know.

    • says

      Oh, no, Kim! I double checked the amounts and ingredients, and it is correct. Wonder why yours didn’t firm up – did you use 6 whole English muffins…which results in 12 split slices. Did the casserole sit overnight and soak up the liquids? Did it get to sit at room temp for a minimum of 30 minutes, to let it “warm up” a bit before baking? Was oven fully pre-heated before putting the casserole in? Those are the variables I can think of for now. If all these things are consistent, it should definitely bake up well. :)

      • says

        Well my husband discovered that the heating element on my oven isn’t working properly. :( sorry I didn’t notice it earlier. Guess I will have to try again once he gets the oven fixed. Thanks!

  8. Lena Anderson says

    I made this as per this recipe and had I’d known, I would have used LESS milk, kept the eggs whole, perhaps browned up the Canadian bacon and toasted the English muffins before combining it. Aside from that though, I added some shredded cheese and it was okay. Thanks for the inspiration!

  9. Allison says

    I hosted a fast paced wedding weekend, and needed something I could make ahead to serve my guest before leaving on Sunday morning. I’m known for making Eggs Benedict but did not have time on this occasion. So after a lot of searching, I came upon this recipe. It was so easy to prepare and my guest and grown children loved it. Everyone insisted that I make it this year for Christmas morning. I have a feeling it will become a new family tradition now.

    I made it exactly as posted. Thanks for a new, quick, easy, and delicious recipe. YUM!

  10. wina says

    hello! I would love to make this but i just wanna make it for 2 people. do you think cutting down those ingredients proportionally would screw it up? thanks!

  11. Tina Browning says

    Can not wait to give this recipe a try. I have 3 sisters. We having a weekend outing every year before Christmas.Each year the sister that plans the outing has a bunch before we take off for our sisters get away weekend. We have been doing this for 35 years!!!!! So we try to come up with different casserole each year. Since this year I have to plan the whole weekend, this will for sure be on my menu. I love the idea of the heart kabobs, only I am using Christmas tree cookie cutter. And of course Mimosa’s.YUMMY!!!!!!! Can not wait for our yearly outing to come around.


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