Eggs Benedict Casserole Easy and Delicious

Eggs Benedict Casserole Easy and Delicious


Eggs Benedict Casserole – The perfect breakfast dish made with English muffins, Canadian bacon, eggs and more. It’s perfect for weekends and holidays.

We have many recipes for breakfast casseroles, some sweet and some savory. This Egg Benedict Casserole is one of our favorite savory casseroles, along with a cookie egg casserole and breakfast layer.

Casserole Classics

Breakfast is our favorite! ! There are so many delicious recipes and we love to enjoy them for dinner too. This is mainly because there are a few easy recipes that kids love (French toast, German pancakes, Swedish pancakes, etc.) that we don’t have time to make during the school week.

Luckily, we have weekends and holidays to enjoy delicious breakfast recipes like today’s Eggs Benedict Casserole, a casserole version of the classic (thick slices of Canadian bacon on an English muffin, followed by a poached egg, usually drizzled with hollandaise sauce).

If you are a big fan of Eggs Benedict like I am, then you must try this casserole. It’s simple, delicious, and absolutely delicious. It can be served with or without hollandaise sauce – great either way.

How to make + FAQ

Floor. Place half of the Canadian bacon in a greased 9×13 pan. Top with English muffin slices. Top with remaining bacon.

Egg. Whisk eggs and milk in a medium bowl. Stir well and pour over top. Refrigerate for at least 1-2 hours.

bake. Preheat oven to 375. Sprinkle the casserole with paprika, cover and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes.

Sauce. In a small saucepan, whisk egg yolks, cream, lemon juice, and mustard over low heat until combined. Stir constantly and cook until 160 degrees or enough to cover a metal spoon. Slowly add the butter, stirring constantly, until well combined. Serve immediately with casserole. Please enjoy!

Tips + Variations

How can I keep the casserole from sticking? If you’re concerned about mushy casserole, try baking the muffins for 1-2 minutes before shredding. This will allow them to absorb the egg mixture and hold its shape.

What’s the difference between bacon, ham, and Canadian bacon? The short answer is that they all come from different cuts of meat. Ham comes from the hind legs. Bacon comes from pork belly. Canadian bacon comes from pork tenderloin.

What changes do you suggest to change it? Of course I love this recipe, but you can customize it to your own taste. Here are some suggestions to help you get started:

  • Try adding asparagus (al diete), bell peppers, green onions
  • topped with regular bacon slices
  • try adding your favorite cheese

Leading + Storage

Can I make this ahead of time? Yes! In fact, you want to do this at least a few hours in advance. Also, you can make the casserole the night before, cover it, put it in the fridge, and throw it in the oven in the morning.

How to store leftover Eggs Benedict Casserole: Store leftovers in an airtight container in the refrigerator for 1-2 days. Depending on the number of casseroles, reheat in the oven set to 350°F for 8-12 minutes.

For more delicious breakfast casseroles, check out:

Course breakfast

American food

Prep time 10 minutes

Cook Time 45 minutes

Refrigerate for 1 hour

Total time 55 minutes

Serving Size 12

300 calories

by Lil’ Luna

  • 12 ounces Canadian bacon chopped
  • 6 English muffins, cut into 1-inch pieces
  • 8 eggs
  • 2 cups milk
  • 1/4 teaspoon paprika

Hollandaise sauce

  • 4 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup melted butter
  • Place half of the Canadian bacon in a greased 9×13 pan. Top with English muffin slices. Top with remaining bacon.

  • Whisk eggs and milk in a medium bowl. Stir well and pour over top. Refrigerate for at least 1-2 hours.

  • Preheat oven to 375.

  • Sprinkle the casserole with paprika, cover and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes.

  • In a small saucepan, whisk egg yolks, cream, lemon juice, and mustard over low heat until combined. Stir constantly and cook until 160 degrees or enough to cover a metal spoon. Slowly add the butter, stirring constantly, until well combined. Serve immediately with casserole. Please enjoy!

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