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5.0 from 96 votes

Eggs Benedict Casserole

This breakfast casserole is an easy & delicious twist on the delicious eggs benedict!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
4 hrs
Total Time
5 hrs 30 mins
Servings: 8 servings
Calories: 298 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 8 English muffins
  • 6 ounces Canadian bacon chopped , about 1 ½ cups
  • 2 green onions thinly sliced
  • ¼ teaspoon cornmeal
  • 1 cup prepared hollandaise sauce or packaged & prepared according to directions, see note
Egg Mixture
  • 8 large eggs
  • 1 ¾ cups milk
  • ½ teaspoon onion powder
  • ¾ teaspoon dry mustard powder
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Garnish
  • 2 tablespoons chopped fresh chives

Instructions

    Cup of Yum
  1. 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-inch cubes.
  2. Spray a 9x13 baking dish with cooking spray (or grease with butter). Place English muffins in the bottom and top with Canadian bacon & green onions.
  3. Add eggs, milk, and seasonings to a large bowl and whisk until well combined. Gently spoon the egg mixture over the English muffins.
  4. Sprinkle with cornmeal and cover with foil. Refrigerate for at least 4 hours or overnight.
To Bake
  1. Place the pan on the counter while the oven preheats to 350°F.
  2. 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.
  3. While the casserole is baking, prepare hollandaise sauce according to recipe or package directions.
  4. Allow resting 10 minutes before cutting. If desired, poach additional runny eggs to place on top while the casserole bakes (see notes below).
  5. Cut into squares and serve with Hollandaise sauce and additional paprika if desired.

Notes

  • For extra color and flavor, 2 tablespoons of very finely diced red bell pepper can be added to the mixture.
  • How to Make Blender Hollandaise
  • Poached or fried eggs can be added on top before the hollandaise sauce if desired.
  • To Poach Eggs
  • 3 egg yolks, room temperature
  • 1 tablespoon lemon juice or vinegar
  • ½ teaspoon dry mustard
  • 1 stick unsalted butter, melted
  • Place all ingredients except butter in the blender and turn the blender on to low speed.
  • With the blender running, drizzle in butter as slowly as possible until thick and fluffy. Once thickened, stop blending immediately. Season with salt & white pepper to taste.
  • Poach eggs ahead of time Once poached, add to a bowl of ice water to stop cooking. Add to boiling water for 1 minute before serving.
  • Bring a large pot of water with 1 teaspoon of vinegar to a boil. Reduce heat to a gentle simmer.
  • Break one egg into a small bowl. Slide the egg gently into the simmering water. Repeat with remaining eggs.
  • Cook until whites are set, and yolks are cooked to desired doneness, about 4 minutes for a medium egg. Use a slotted spoon to remove eggs.

Nutrition Information

Calories 298 (15%) Carbohydrates 26g (9%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 171mg (57%) Sodium 506mg (21%) Potassium 206mg (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 400IU (8%) Vitamin C 1mg (1%) Calcium 115mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 298

% Daily Value*

Calories 298 15%
Carbohydrates 26g 9%
Protein 12g 24%
Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 171mg 57%
Sodium 506mg 21%
Potassium 206mg 4%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 400IU 8%
Vitamin C 1mg 1%
Calcium 115mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.