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Nutrition Facts
Serving Size 1 (153g) Recipe makes 10 servings
Calories 210
Calories from Fat 68		(32%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 188mg		62%
Sodium 652mg		27%
Potassium 274mg		7%
Total Carbohydrate 18.5g		6%
	Dietary Fiber 1.3g	5%
	Sugars 4.1g
Protein 16.0g		32%
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Eggs Benedict Casserole

Recipe #121583 | 1½ hours | 20 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: BecR
May 11, 2005

This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Hollandaise Sauce recipe # 121586 to pour on top. Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. (note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the time slightly. Ovens vary).

SERVES 10 (change servings and units)

Ingredients

6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce (see my Easy Hollandaise Sauce)

Directions

1
Cut 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 Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
5
Makes 10 servings.
6
NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

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Course > Breakfast
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven > Casseroles
Occasion > Holiday/Event
Occasion > Brunch

Featured Reviews for This Recipe

From: Ashleigh12

On Oct 15, 2009

Made this tonight for dinner and it was wonderful! I added the cheese as one person suggested, used 2 packets of Hollaidaise sauce and left over diced ham. This recipe is a keeper! Makes eggs benedict quick and easy! Thanks!

0 people found this review helpful

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From: Susang

On Oct 5, 2009

Made this for houseguest and it was a hit. Personally next time I would follow the suggestion to add in some cheddar cheese and maybe a little hot sauce. I would also but the canandian bacon into smaller pieces. I loved the ease and it takes just minutes to throw together. As suggested by BecR I also made the easy hollandaise and it was a nice finish. A keeper for overnight company for sure. Less time in the kitchen, more time to spend with guests!

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From: Chef #330214

On Aug 5, 2007

This just disappeared at our Sunday school brunch! It was very easy to make. I did alter a bit-I put all the bread in the dish, then all the bacon on top. I didn't use onion powder, instead I subed 1 tsp salt & 1/2 tsp fresh pepper instead, plus 1 tsp lemon juice and added the paprika to the egg mixture. I baked it uncovered the entire time until center was set and poured a double recipe of hollandaise sauce over top right out of the oven and covered it for the ride to church, the bread continued to absorb some of the sauce and added to the richness. This is a keeper!

9 people found this review helpful

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From: dbihlman

On Jul 28, 2007

I served this at Christmas to my Eggs Benedict loving family and it was a huge hit! I love it because it is made the night before and all I have to do is pop it in the oven in the morning. I used Knorr's hollandaise sauce packet and it was great. This was so much easier than poaching eggs for a crowd. Thanks BecR for a great recipe.

8 people found this review helpful

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