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Prep time: 20 mins | Cook time: 50 mins | Refrigerate time: 12 hrs | Total time: 13 hrs 10 mins | Servings: 12

Enjoy your favourite classic breakfast with a twist with this Eggs Benedict Casserole. Jumpstart your day with a slice and forever be hypnotized with this amazing casserole!


8 Eggs

6 English muffins

12 oz. Canadian bacon, chopped

1 tsp onion powder

2 c. 2% milk

1/4 tsp paprika

salt and pepper to taste


1/2 c. butter, melted

4 egg yolks

2 tbsp lemon juice

1/2 c. heavy whipping cream

1 tsp Dijon mustard

How to make Eggs Benedict Casserole

Step 1: After splitting the English muffins, chop them into 1-inch pieces.

Step 2: On an ungreased baking sheet, spread the pieces and broil for about a minute or two or until the top is toasty. Flip the bread over using a spatula and continue to broil for a minute or two more.

Step 3: In a greased 9 x 13-inch baking dish, place half of the Canadian bacon and top with the broiled English muffins. Over the broiled English muffins, place the rest of the bacon.

Step 4: Place the eggs, milk, onion powder, and salt, and pepper in a large bowl. Beat well until blended, then evenly pour on top of the casserole. Cover the casserole and keep it in the fridge overnight.

Step 5: About thirty minutes before baking, take the casserole from the fridge and sprinkle with paprika. Cover again and place in the oven. Bake for about 35 minutes at 375 degrees. Remove the cover and continue baking for an additional 10 to 15 minutes, or until the middle of the casserole is set.

Step 6: Place the egg yolks, cream, lemon juice, and mustard in a double boiler or metal bowl. Constantly whisk the ingredients over simmering water until the mixture reached 160 degrees or thick enough to coat the back of a spoon. Adjust the heat to low and gradually drizzle in the warm melted butter, whisking perpetually.

Step 7: Serve the casserole right away. Enjoy!

Nutrition Facts:

Serving: 1 slice, calories: 296 kcal, carbohydrates: 16 g, protein: 14 g, fat: 19 g, saturated fat: 10 g, polyunsaturated fat: 2 g, monounsaturated fat: 6 g, trans fat: 1 g, cholesterol: 225 mg, sodium: 523 mg, potassium: 251 mg, fiber: 1 g, sugar: 2 g, vitamin a: 671 iu, vitamin c: 1 mg, calcium: 98 mg, iron: 1 mg