Eggs Benedict Casserole

cathy tate


Every Christmas morning I serve breakfast to all of my family. Each year I like to come with at least one new dish to serve. This is this year's new dish which sounds decadent, creamy and glorious - I think it will become my favorite new breakfast casserole.


★★★★★ 1 vote

30 Min
45 Min


  • 1 Tbsp
    olive oil, plus more for the pan
  • 6
    english muffins, split & cut into 1-in pieces
  • 1 large
    leek, white &green parts only cut into 1/4-in thick half-moons
  • 12 oz
    canadian bacon, chopped
  • 6 large
    eggs plus 8 large egg yolks, at room temp
  • 2 1/2 c
    whole milk
  • 1 1/2 tsp
    dry mustard
  • 2 Tbsp
    chopped fresh chives
  • 2 c
    heavy whipping cream
  • 3/4 tsp
    cayenne pepper
  • ·
    kosher salt and pepper
  • 1/2 c
    unsalted butter
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    dijion mustard

How to Make Eggs Benedict Casserole


  1. Heat oven to 425 degrees. Coat a 9x13 pan or 8, 16oz baking dishes with oil. Place english muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12-15 minutes; transfer to the prepared baking dish. Reduce heat to 350 degrees.
  2. Meanwhile, heat oil in large skillet over medium heat. Add the leek and cook, stirring occasionally, about 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown about 4-5 minutes more. Spoon the mixture over the english muffins.
  3. In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream and 1/2 tsp each cayenne, salt and pepper. Pour the egg mixture over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40-45 minutes (about 25 minuts if using individual dishes)
  4. Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. In a metal or glass bowl, whisk together the egg yolks, lemon juice, Dijion mustard, remaining 1/2 cup cream, 1/4tsp cayenne and 1/2tsp salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly until mixture is thick enough to coat the back of a spoon, about 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the meltd butter. Serve with casserole.

Printable Recipe Card

About Eggs Benedict Casserole

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American

Show 4 Comments & Reviews

Cater To Mom With A Meaningful Breakfast This Mother's Day Recipe

Cater to Mom With a Meaningful Breakfast This Mother's Day

Kitchen Crew

While they're celebrated on a daily basis, next Sunday is when we officially honor all the amazing things moms (and grandmas!) do. Let them know how much you care by...

28 Breakfast Casseroles Worth Waking Up For Recipe

28 Breakfast Casseroles Worth Waking Up For

Kitchen Crew @JustaPinch

In need of an easy breakfast recipe? Then these insanely delicious breakfast casseroles are your answer. We promise you won't regret waking up before 9am for these delicious recipes this...

12 Easy Breakfast Casseroles For Mom Recipe

12 Easy Breakfast Casseroles for Mom

Kitchen Crew @JustaPinch

Treat Mom like the special lady she is this Mother’s Day with these delectable breakfast casserole recipes. Easy enough for anyone to make, your mom is sure to enjoy breakfast...