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Eggs Benedict Casserole

One of my favorite Breakfast dishes is Eggs Benedict. But making this dish for a larger group to eat at the same time is extremely hard and complicated. Let me show you how to make a delicious casserole that has all the flavor of Eggs Benedict, but is so much easier to make.


8 large eggs

2 cups milk

3 green onions, chopped

1 teaspoon onion powder

1 teaspoon salt

1 pound Canadian bacon, cut into 1/2-inch dice

6 English muffins, cut into 1/2-inch dice

1/2 teaspoon paprika

1 package hollandaise sauce mix

1 cup milk

1/4 cup butter

Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.

Layer half the Canadian bacon in a baking dish that has been sprayed with oil. 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.

The next day sprinkle casserole with paprika and cover with aluminum foil. Bake in a 375 degree preheated oven until eggs are nearly set, about 30 minutes, remove foil. Continue baking until eggs are completely set, about 15 more minutes.

Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add butter and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole and serve.

Watch my video below where I show you how to prepare this recipe step by step.


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