Eggs Benedict Casserole in red casserole dish

Eggs Benedict Casserole

Eggs Benedict for a Crowd!  An overnight easy to make brunch casserole thats easy on the cook!

Course Breakfast, brunch
Cuisine American
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 8
478 kcal


  • 12 oz Canadian bacon - chopped
  • 6 english muffins cut into one inch cubes approx 13 ounce package of muffins
  • 8 eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • a few dashes of hot sauce optional
  • Hollandaise if using package
  • 2 package Knorr Hollandaise Mix
  • Prepare per instructions.
  • Add:
  • 2 tablespoon lemon juice
  • 4 tablespoons cream cheese
  • Hollandaise from scratch
  • 4 egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup melted butter


  1. For casserole:
  2. Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with all english muffin cubes and remaining canadian bacon
  3. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top of english muffin and bacon. Cover with plastic wrap and refrigerate 4 hours or overnight.
  4. Preheat oven to 375°. (
  5. Remove casserole from refrigerator to sit on counter and warm up a bit.
  6. Remove plastic wrap and cover with foil.
  7. Bake 35 minutes. Remove foil and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
  8. Hollandaise (using package) - See above instructions
  9. For Hollandaise (from Scratch)
  10. 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. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Nutrition Facts
Eggs Benedict Casserole
Amount Per Serving
Calories 478 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 16g80%
Cholesterol 348mg116%
Sodium 1118mg47%
Potassium 374mg11%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 3g3%
Protein 21g42%
Vitamin A 1135IU23%
Vitamin C 2.9mg4%
Calcium 151mg15%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.