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5 from 11 votes

Eggs Benedict Casserole Recipe

Eggs Benedict Casserole - the perfect breakfast dish made with English muffins, Canadian bacon, eggs and It's delicious!!
Prep Time10 minutes
Cook Time45 minutes
Refrigerate1 hour
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Author: Lil' Luna


  • 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


  • Place half of the Canadian bacon in a greased 9x13 dish. Add English muffin pieces on top. Top with the rest of the bacon.
  • In a medium bowl whisk eggs and milk. Mix well and pour over the top. Refrigerate for at least 1-2 hours.
  • Preheat oven to 375.
  • Sprinkle paprika on top of the casserole, cover and bake for 30-35 minutes. Uncover and bake an additional 10-15 minutes.
  • In a small pot, whisk egg yolks, cream, 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!


Calories: 300kcal | Carbohydrates: 16g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 226mg | Sodium: 526mg | Potassium: 242mg | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1.1mg