Eggs Benedict Casserole

Over the holidays, we had plenty of delicious food. Ham, Cheesy Potatoes, shrimp, and even Filet Mignon! I was in charge of breakfast for Christmas morning so I made an Eggs Benedict Casserole along with a few other items.

Mike’s dad makes Eggs Benedict for us when we are camping. I love it, but it always seems very complicated for breakfast. Lots of steps…poaching eggs, toasting the muffins separatley, heating the ham, and making the Hollandaise Sauce…I am more of a “please no one talk to me for about 30 mins in the morning” person….SO, I gave this a try and it was easy and a hit!

I also made an overnight cinnamon roll french toast bake that was super easy…

Along with crescent sausage and cheese roll ups and a candy cane shaped cherry cream cheese danish!(which I took pictures of but apparently deleted them or something….)but anywho the Eggs Benedict Casserole was super easy, so here it is!

Note** Hardest part was the Hollandaise Sauce so feel free to buy the packet mix where you just add water!

Eggs Benedict Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

Author: Stefanie


  • 1 Package of English Muffins (6 broken into pieces)
  • 1 cups Canadian bacon or deli ham
  • 8 eggs
  • 2 cups milk
  • A pinch of paprika, garlic salt, and parsley
  • Salt and Pepper to taste

Holandaise Sauce:

  • 1 stick of butter (melted)
  • 4 egg yolks
  • 1 tbsp lemon juice


  1. Spray 9×13 baking dish with non stick spray
  2. Break English muffin into pieces and line the bottom of the baking dish
  3. dice ham and place over the English muffins
  4. Whisk eggs and milk and pour over ham/muffin layers
  5. Sprinkle with paprika,garlic powder, parsley, and salt and peper to taste (or seasonings of your choice)
  6. Bake at 350 for about 45 mins or until center is cooked

For Hollandaise Sauce:

  1. In a double boiler, whisk egg yolks and lemon juice.
  2. Slowly add melted butter and keep whisking until doubled in size.
  3. Season to taste and serve hot.

Tips* Do not let water in double boiler touch eggs. The point is for the heat to slightly cook the eggs. Slowly adding the butter will keep the mixture from curdling.

4 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s