Eggs Benedict Casserole

  • Author: Autumn Reo of


  • INGREDIENTSNutrition
  • 6 English muffins
  • 12 ounces Canadian bacon / ham
  • 8 large eggs
  • 2 cups reduced-fat milk (or whole milk)
  • 1 teaspoon onion powder
  • 1 teaspoon nutmeg
  • cooking spray
  • 1⁄2 teaspoon paprika
  • Hollandaise Sauce
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • cayenne
  • salt


  1. ut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
  2. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
  3. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
  4. While casserole bakes, make a hollandaise sauce.
  5. Whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume. Place the bowl over a saucepan with lightly boiling water, the water should not touch the bottom of the bowl.
  6. Continue to whisk rapidly.
  7. Be careful not to let the eggs get too hot or they will scramble.
  8. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  9. Remove from heat, whisk in cayenne and salt.