Famous Eggs Benedict Casserole #brunchrecipes #eggsbenedict

All the goodness of eggs benedict without the fuss.

This eggs benedict casserole does require some sitting time for the english muffins and egg mixture to become one. 4 hours will do it, or overnight…even better!

You’ll Need:

  • 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.


  • 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


For casserole:

  1. Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with all english muffin cubes and remaining canadian bacon
  2. 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.
  3. Preheat oven to 375°. (
  4. Remove casserole from refrigerator to sit on counter and warm up a bit.
  5. Remove plastic wrap and cover with foil.
  6. Bake 35 minutes. Remove foil and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
  7. Hollandaise (using package) - See above instructions
  8. For Hollandaise (from Scratch)
  9. 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.