Eggs Benedict Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A breakfast casserole layered with English muffins, bacon, eggs, and hollandaise sauce, which can be assembled the night before and baked in the morning. An easier take on eggs Benedict with the same iconic flavors in one dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Cooking spray
- 6 English muffins, sliced open then diced into 1-inch cubes (gluten-free if needed)
- 12 ounces Canadian bacon, diced (I use 2 packages of Jones Dairy Farm Hickory Smoked Canadian bacon)
- 10 large eggs
- 2 cups milk of choice
- 2 tablespoons melted butter
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Packet or jar of prepared hollandaise sauce, warmed*
- Optional garnishes: fresh chives and/or dash of paprika
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 941mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 253mg
- Calcium
- 195mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 941MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.