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eggs-benedict-casserole-recipe

Eggs Benedict Casserole

A delicious and easy-to-make casserole version of the classic Eggs Benedict.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 400 kcal

Ingredients 

Main Ingredients

  • 6 whole English muffins cut into 1-inch cubes
  • 12 slices Canadian bacon diced
  • 8 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup butter melted
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 cup Hollandaise sauce mix prepared according to package instructions

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish.
  3. Spread English muffin cubes and Canadian bacon evenly in the baking dish.
  4. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour over the muffin and bacon mixture.
  5. Cover and refrigerate for at least 1 hour or overnight.
  6. Bake for 45 minutes or until eggs are set.
  7. In a small bowl, mix melted butter, lemon juice, and Dijon mustard. Drizzle over the casserole.
  8. Prepare Hollandaise sauce according to package instructions and drizzle over the casserole before serving.

Nutritional Value

Calories: 400kcal | Carbohydrates: 30g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 250mg | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Casserole, Eggs Benedict
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