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Eggs Benedict Casserole

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Eggs Benedict Casserole
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Makes: 10 servings adjust
Really good make-ahead breakfast casserole. Serve with Easy Hollandaise Sauce (see separate recipe).



  • 8 large Egg
  • 2 cups Milk, (reduced fat is fine)
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • 12 teaspoon Ground Black Pepper

Step 1

Whisk the eggs well in a 2-quart bowl. Whisk in milk, onion powder, salt and pepper.


  • Cooking Spray
  • 6 ounces Canadian Bacon, cut into 1/2 inch pieces (could substitute diced ham)
  • 6 English Muffins, lightly toasted and cut into 1/2 inch cubes.

Step 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.


  • 12 teaspoon Paprika

Step 3

Preheat oven to 350 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.


  • Hollandaise Sauce

Step 4

While casserole bakes, make Hollandaise Sauce (See my Easy Hollandaise Sauce. You might want to double it).

Step 5

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.
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