Eggs Benedict Casserole Recipe


  • 12 oz Canadian bacon – chopped
  • 6 English muffins cut into one inch cubes
  • 8 eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • a few dashes of hot sauce (optional)
  • Hollandaise (if using package)
  • 2 package Knorr Hollandaise Mix
  • 2 tablespoon lemon juice
  • 4 tablespoons cream cheese
  • Prepare mix per package instructions.
  • Add lemon juice and cream cheese and whisk.

Hollandaise (from scratch)

  • 4 egg yolks
  • ½ cup heavy cream
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • ½ cup melted butter

Cooking Instructions:

For casserole:

  1. Place half of the Canadian bacon in a buttered 13×9-in. baking dish. Top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top. Refrigerate, covered, 4 hours or overnight.
  2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
  3. Hollandaise (using package)

For Hollandaise (from Scratch)

  1. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly.
  2. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Recipe Source here

Image Source here

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