Delicious Eggs Benedict Casserole

Eggs Benedict Casserole

All the delicious flavor of the traditional dish but nestled all together into a mouth watering breakfast casserole.


Eggs Benedict Casserole


I’m a big fan of make ahead breakfast casseroles! It makes an ordinary day special or a large brunch party doable!

We are heading into the busiest time of the year and why not make everything a little bit more easy? I’m all about being fabulous without all the fuss!





  • Make sure to toast the muffins. Sure, you can just add the muffins but the toasting just adds that special touch. It enhances the flavor and texture.
  • Mix it up! If you want to take the recipe up a notch, you can add some different cheeses, or sauté some mushrooms and green peppers.
  • Top it off! A little sprinkle of fresh parsley is always a great touch but a wedge of some kind of citrus would take it over the top!



Eggs Benedict Casserole

Eggs Benedict Casserole


  • 6 English Muffins torn or cut into 1½-inch pieces
  • 6 ounces thinly sliced Canadian Bacon chopped into 2 inch pieces
  • 4 to 6 green onions, sliced
  • 8 large eggs
  • 1 cup milk
  • 1 cup heavy cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon dried mustard
  • 1½ teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon ground sweet paprika
  • 1/4 cup cornmeal
  • Hollandaise sauce:
  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 2 Tbsp. fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup butter, melted
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp cayenne pepper (optional)


  • Open the English muffins and place on a large baking sheet. Turn the oven on to broil and cook the English muffins until lightly toasted on each side. Cool and cut into ½" cubes.
    Place English muffins in the bottom of a 9x9 pan. Top with Canadian bacon & green onions.
    In a large bowl, combine the rest of the ingredients to make the egg mixture. Gently spoon over English muffins. Sprinkle with cornmeal and cover with foil.
    Refrigerate at least 4 hours or overnight.


    • Place the pan on the counter while the oven preheats to 350°F.
    • Bake covered for 30 minutes. Remove foil and bake an additional 20-25 minutes or until a knife inserted in the center comes out clean.
    • While the casserole is baking, prepare hollandaise sauce.
    • Allow resting 10 minutes before cutting. If desired, poach additional runny eggs to place on top while the casserole bakes.
      Cut into squares and serve with Hollandaise sauce and additional paprika if desired.
  • For the hollandaise sauce:

    Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat, or a light simmer. 

    In glass bowl that's large enough to fit over that same medium saucepan (or double boiler) whisk together egg yolks, cream, lemon juice and mustard.

    Set bowl over simmering water in saucepan (bowl shouldn't touch water) and whisk mixture constantly until it reaches 160 degrees, or coats the back of a spoon. 

    Reduce to very low heat and while whisking very slowly pour in melted butter. 

    Remove from bowl from saucepan. Add in salt, sugar and cayenne pepper and mix well. Serve casserole warm topped with warm hollandaise sauce and minced herbs.


    Did you try our Eggs Benedict Casserole recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram




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