Eggs Benedict Breakfast Casserole

Eggs Benedict Breakfast Casserole

Make with English muffins or bread, with Canadian bacon or Ham, but whatever you do, don’t forget the Hollandaise!


  • 6 English muffins, split and cut into 1-inch pieces
  • 8 large eggs
  • 2 cups milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • salt to taste (about a teaspoon, less if your Canadian bacon is very salty)
  • 1/4 teaspoon pepper
  • a good pinch cayenne
  • 12 ounces (about 1 1/2 cups) Canadian bacon, thinly sliced, then chopped, divided
  • Hollandaise Sauce


Toast English muffin pieces on 2 sheet trays in a 325 degree F. oven for about 15 minutes, stirring now and then. Basically toast until dry, no need to get any color on them. Set aside to cool. In the meantime, grease a 3 quart casserole (13×9″ works well) heavily and set aside.

In a large bowl, whisk eggs. Add milk and whisk, then the spices and mix in. Add about 3/4’s of the Canadian bacon, then the bread cubes. Mix well (clean hands work) and pour into casserole. Top with remaining Canadian bacon and gently press it down. Cover with foil and refrigerate overnight, usually no longer than 12 hours.

When ready to bake, Preheat oven to 375 dress F. Remove casserole from refrigerator while oven heats. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean and the top is lightly browned and crisp. If the top is brown before casserole is finished, lightly cover with foil.

Serve immediately with Hollandaise sauce.

Nutrition: 1 piece: 286 calories, 19g fat (10g saturated fat), 256mg cholesterol, 535mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 14g protein.

Keywords: Bargain Meal of the Week, Bread, Breakfast or Brunch Dish, Canadian Bacon, English Muffins, Ham, Hollandaise Sauce, leftover ham

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