Eggs Benedict Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A breakfast casserole with layers of English muffins, Canadian bacon, and seasoned eggs, topped with a rich hollandaise sauce. Decadent and egg-focused, perfect for feeding a crowd at breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 Tablespoons butter, salted ((1/2 stick))
- 6 English Muffins, (split open and cut into 1 inch cubes)
- 10 ounces Canadian Bacon, (cut into 1 1/2 inch pieces)
- 9 large eggs
- 3/4 cup milk
- 3/4 cup cream
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 3 large egg yolks
- 1 Tablespoon lemon juice, (plus more to taste)
- 1 teaspoon dijon mustard
- 1/4 teaspoon Kosher salt
- pinch cayenne pepper
- 1/2 cup unsalted butter, (melted and hot)
- paprika
- 2 Tablespoons fresh parsley, (chopped)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1186mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 499mg
- Calcium
- 220mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.