Eggs Benedict Casserole

Eggs Benedict Casserole

Miz Helen's Kitchen

Adapted From The Casserole Queens

Serves 8


1 tablespoon Olive Oil, plus more for the pan

6 English Muffins, split and cut into 1 inch pieces

1 large leek, white and light green part only, cut into 1/4 inch thick half moons

12 oz Canadian Bacon, chopped

6 large eggs plus 8 large egg yolks, room temperature

2 1/2 cups whole milk

1 1/2 teaspoon dry mustard

2 tablespoon chopped fresh chives, plus  more for serving

2 cups heavy whipping cream

3/4 teaspoon cayenne pepper

Salt and Pepper to taste

1/2 cup unsalted butter

1 tablespoon fresh lemon juice

zest of 1 lemon

1 teaspoon Dijon Mustard


On a cookie sheet toast the English Muffin pieces in a 425 degree oven until lightly toasted about 12 minutes

Remove the toasted English Muffin pieces to a oil coated 9X13 baking dish

In a medium skillet heat the oil and add the leek, cook on medium heat until leek is clear

Add the chopped Canadian Bacon to the leeks and cook 4 to 5 minutes, stirring occasionally

In a large mixing bowl whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream and 1/2 teaspoon each cayenne, salt and pepper.  

Pour the egg mixture over the leek and bacon mixture

Bake at 350 degrees 40 to 50 minutes until casserole is puffed and a sliver knife comes out clean

For The Hollandaise

Melt the butter

In a glass or metal mixing bowl, whisk together the egg yolks, lemon juice, Dijon Mustard, remaining 1/2 cup of cream, 1/4 teaspoon cayenne and 1/2 teaspoon salt. 

Place the mixing bowl over a saucepan of simmering water and cook the egg mixture,whisking constantly until the mixture is thick enough to coat the back of a sliver spoon.  This will take 3 to 4 minutes

Reduce heat to low, and still whisking constantly, gradually add the melted butter

Pour into serving container

Recipe Tips

When freezing individual servings we packaged the serving with a small packet of the Hollandaise inside the bag with the serving.  When the serving is thawed  a serving of sauce is ready to be served on top to complete a very flavorful serving of Eggs Benedict.  These individual servings are just great for a lunch or a really quick breakfast.