Cristina Cooks: Eggs Benedict Casserole

Cristina Cooks: Eggs Benedict Casserole


  • 12 ounces Canadian bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 eggs
  • 2 cups 2% milk
  • 1 teaspoon onion powder
  • ¼ teaspoon paprika

Hollandaise Sauce:

  • 4 egg yolks
  • ½ cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ cup butter, melted


  1. Place half of the Canadian bacon in a greased 3-qt. or 13 x 9-in baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.
  2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
  3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Eggs Benedict Casserole

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