Eggs Benedict Casserole Recipe -
Eggs Benedict Casserole Recipe
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Eggs Benedict Casserole
Baked breakfast casserole with English muffins and Canadian bacon. See more
  • READY IN 9+ hrs

Eggs Benedict Casserole

Recipe by  

"Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch casserole Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    9 hrs 10 mins


  1. Spray 9x13-inch baking dish with cooking spray.
  2. Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
  3. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
  4. Preheat the oven to 375 degrees F (190 degrees C).
  5. Sprinkle casserole with paprika; cover with aluminum foil.
  6. Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
  7. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 13, 2012

Delicious. I used egg beaters, skim milk, 100 calorie english muffins and used butter buds instead of margarine. It puffed up nicely and tasted great

Most Helpful Critical Review
Feb 10, 2014

I loved the concept, but please make your own hollandaise. I've never tried the powdered mix, and whipped it up and it was not good to me--I couldn't bear pouring it over my hard work! Use 'Blender Hollandaise' from this site and you'll get much better results and taste. The casserole was okay, I guess I just like a lot more 'stuff' in my egg casseroles. Maybe some hot pepper sauce in the egg mixture along with some kind of cheese. I love regular eggs Benedict, and the right hollandaise makes this recipe.

May 13, 2012

This recipe is very easy and good. I had ham instead of canadian bacon, cut to 1/2 inch dice. I think I would use regular onion next time, the green onion was a little over powering for my taste.

May 07, 2012

very good. I doubled recipe and cooked for Sunday School Teachers meeting. Had several come back for seconds.

Dec 27, 2012

Made this for Christmas morning. We loved it. I omitted the onion powder and increased the green onion(doubled it). I also just followed the directions on the back of our favorite packaged hollandaise sauce. This recipe went into my recipe box!

Nov 24, 2012

My family loved this recipe! I did not buy enough canadian bacon so I used left over deli ham. It would be good with any leftover ham! I also used 1/2 teaspoon of garlic salt instead of the onion powder and salt. I also sprinkled shredded cheese over the top. It came out great and will be making it again!

Aug 25, 2012

Huge, huge hit at our community breakfast. People raved and it was the first casserole to go.

Feb 23, 2013

5 stars for the idea alone (for anyone that loves eggs bene)! I added some diced potato/onion, used diced deli ham (always on hand), added garlic salt and shredded cheese blend before pouring on the eggs. Note that after adding the eggs....proportions didn't look right and I was worried I'd have a top-half crunchy casserole, but after baking, it was perfect. Then discovered....and couldn't believe....that my hollandaise sauce was gone! Had to whip up a country gravy...thereby ruining the benedict effect...but next time...hollandaise all around please! Good with the changes I had to make...good place to start with ANY of your breakfast-favorite add-ins. I'm sure it'll be even better with the right sauce!


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 1053 mg
  • 42%

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

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