Eggs Benedict Casserole

This casserole is great! There is prep work required the night before and in the morning to prep the hollandaise sauce. Hard work the day before provides less work in the morning and you have a delicious casserole to eat for breakfast.

Time: 1 hour + chilling + 45 min baking + prep sauce 20 min

Servings: 12

Calories/Serving: 286

Ingredients:

  • 1 package of bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces*
  • 8 large eggs
  • 2 cups milk
  • 1 tsp onion powder
  • 1/4 tsp paprika

Hollandaise Sauce

  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp lemon juice*
  • 1 tsp Dijon mustard
  • 1/2 cup butter, melted

*I toasted my English muffins before adding them to the casserole so they wouldn’t get soggy.

** I suggest less lemon juice because the sauce was very lemony.

Link to recipe directions can be found here: https://www.tasteofhome.com/recipes/eggs-benedict-casserole/

Equipment Required:

  • 13 x 9 baking dish
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Toaster
  • Double boiler or boil over simmering water

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 1 hour – 1.5 hours of prep
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy