Eggs Benedict Casserole

Eggs Benedict Casserole – the perfect breakfast dish made with English muffins, Canadian bacon, eggs and more.

Eggs Benedict Casserole in baking dish

Breakfast is our favorite!! There are so many delicious recipes, and we love to enjoy them for dinner too. Yes, it’s true… we have breakfast for dinner once a week. It’s mostly because there are several simple recipes the kids love (French Toast, German Pancakes, Swedish Pancakes, etc.) that we don’t have time to make during the school week. Fortunately, we have Saturdays to actually make breakfast foods for breakfast (other than cereal). We also have holidays to do this for, and it’s tradition to make delicious breakfast casseroles and treats on special days, like Christmas.

With Christmas just a few days away, I wanted to make sure you got this recipe for Eggs Benedict Casserole. You see, I had never had Eggs Benedict until I was an adult, and now I’m in love with them!! They’re the food I always get if we have the luxury of going out for breakfast. When I saw this recipe from Taste of Home I knew I had to try it, and it was amazing!! I admit the kids weren’t huge fans of the Hollandaise Sauce, but it’s my favorite. If you are huge fan of Eggs Benedict like I am, then you must try this casserole. It’s simple and delicious!!

Here’s the recipe:

Eggs Benedict Casserole Recipe

4.75 from 4 votes
Eggs Benedict Casserole - the perfect breakfast dish made with English muffins, Canadian bacon, eggs and It's delicious!!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Refrigerate 1 hour
Total Time 55 minutes
Calories 3606 kcal
Author Lil' Luna

Ingredients

  • 12 oz Canadian Bacon chopped
  • 6 english muffins cut into 1 inch pieces
  • 8 eggs
  • 2 cups milk
  • 1/4 tsp paprika

Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup butter melted

Instructions

  1. Place half of the Canadian bacon in a greased 9x13 dish. Add English muffin pieces on top. Top with the rest of the bacon.

  2. In a medium bowl whisk eggs and milk. Mix well and pour over the top. Refrigerate for at least 1-2 hours.
  3. Preheat oven to 375.
  4. Sprinkle paprika on top of the casserole, cover and bake for 30-35 minutes. Uncover and bake an additional 10-15 minutes.
  5. In a small pot, whisk egg yolks, lemon juice and mustard on LOW heat until blended. Stir constantly and cook until it reaches 160 degrees or enough to coat a metal spoon. Slowly add butter, whisking constantly and until well combined. Serve immediately with casserole. ENJOY!

Recipe from Taste of Home.

canadian bacon in package

You can find this near the Ham and Bacon section of the grocery store. 

pieces of canadian bacon in bottom of baking dish

Layer half the ham on the bottom, top with the English muffins and then add the rest of the bacon.

Canadian bacon and biscuits in baking dish for eggs benedict casserole

Eggs Benedict Casserole without sauce in baking dish

Eggs Benedict Casserole in dish

This is the dish without the Hollandaise sauce. Of course, it’s amazing with the sauce, but the kids loved it without. 😉

For more great breakfast dishes, check out:

4 Cheesy Breakfast Bites on plate

Cheesy Breakfast Bites

Cheesy Ham and Cheese Strata

Ham N Cheese Strata

German Pancakes

German Pancakes

Hopefully you can enjoy one of these or more on Christmas morning!

For more great breakfast recipes go HERE.

For all recipes go HERE.

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ENJOY!

Eggs Benedict Casserole - the perfect breakfast dish made with English muffins, Canadian bacon, eggs and more. It's delicious!!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. Kristyn, this looks AMAZING! I can’t wait to make it, what a luxurious thing to enjoy in the morning, and without all of that fuss of poaching the eggs! 🙂

  2. This was amazing!! I made it for my office and they all really liked it a lot! I made it half size since it is a smaller office, but they all liked it so well that I probably should have made it full size!!

    Thank you for posting! 🙂

  3. For the hollandaise sauce – you mention whipping cream, but you don’t list when to add it to the mix… with the eggs, juice and mustard? I cant wait to try this!

  4. The hollandaise sauce ingredients called for heavy cream, however, the recipe failed to incorporate the cream at any point during the process. I figured it out, but was uncertain, having never made it before and know it is a fairly tricky sauce to make. Other than that, I’d call this recipe a hit! My family enjoyed it!