Easy Eggs Benedict Breakfast Casserole
Easy Eggs Benedict Breakfast Casserole is the answer to your make-ahead breakfast dreams! A family favorite, this creamy and decadent make-ahead breakfast casserole only takes minutes to prepare and boasts a short list of ingredients.
Eggs Benedict Casserole Ingredients:
  • 1pkg English muffins12 oz
  • 1pkg Canadian bacon12 oz
  • 6 eggslarge or extra-large
  • 2-1/2cups whole milk
  • 1tsp dry mustard
  • 1/2tsp kosher salt
  • 1/4tsp ground black pepper
Blender Hollandaise Sauce Ingredients:
  • 6 egg yolksreserve the whites for another use
  • 1/2tsp kosher salt
  • 1/4tsp cayenne pepper
  • 3tsp fresh lemon juice
  • 1cup unsalted butter
Eggs Benedict Casserole Directions:
  1. Cut the English muffins and Canadian bacon into bite-size pieces.
  2. Spray a 9×13 baking dish lightly with non-stick cooking spray
  3. Combine the English Muffin and Canadian Bacon pieces in the baking dish and spread out evenly. Set aside.
  4. Combine the eggs, milk, mustard, salt, and pepper in a medium-size bowl and whisk until everything is thoroughly combined. Pour over the muffin mixture and press down gently to make sure all of the English muffin pieces are saturated with the egg mixture.
  5. Cover and refrigerate for at least 8 hours.
  6. Preheat the oven to 375 degrees F.
  7. Cover with aluminum foil or a lid and bake the casserole covered for 25 minutes. Uncover and bake for 20 minutes more or until the casserole is golden brown and puffed up and the eggs are set. Let stand 10 minutes before serving.
Blender Hollandaise Directions:
  1. While the casserole is cooling, place the egg yolks, salt, pepper, and lemon juice in a blender jar.
  2. Place the top on the blender and process the egg mixture on high for 3-4 seconds. Set aside.
  3. Place the butter in a small saucepan over medium-high heat and melt the butter. Heat until it is hot and foamy but watch it carefully and don’t allow it to start browning.
  4. Remove the small removable top in the middle of the blender top, and with the blender running on high, slowly start pouring the hot melted butter. Don’t rush this step. It’s helpful to have a kitchen towel handy to use as a shield to keep any of the hot liquid from splashing out.
  5. Taste the sauce and add more salt and pepper or lemon juice if desired and blend again.
  6. Garnish the casserole with chopped chives if desired and serve immediately with a drizzle of hollandaise sauce.
Recipe Notes

Sharon’s Expert Tips:

  • I like to use refrigerated sourdough English muffins and think they crisp up the best. However, you can certainly use what you have on hand or your favorite kind.
  • If you would like to make individual breakfast casseroles, you can divide the batter up into regular-size muffin cups, or into a popover pan which has been sprayed with non-stick cooking spray. You will have to reduce the cooking time.
  • To keep the hollandaise sauce warm, simply put the blender jar into a pan of hot water and reblend if necessary.
Nutrition Facts
Easy Eggs Benedict Breakfast Casserole
Amount Per Serving
Calories 452 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 250mg 83%
Sodium 419mg 17%
Potassium 186mg 5%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 4g
Protein 18g 36%
Vitamin A 22%
Vitamin C 1%
Calcium 15%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.