Eggs Benedict Casserole

Hello Lovely,

I sure do love eggs Benedict. I had it for the first time years ago and absolutely fell in love. So when I saw this recipe in Joanna Gaines’ Magnolia Table cookbook, I nearly screamed in joy! It was the sexiest recipe I had ever seen (yes recipes can be sexy - stop judging me). How many recipes is this now from Joanna’s cookbook that I tried? There was the Sausage and Hash Brown Casserole, Beck’s Crackers and the Savoury Ham & Cheese Bread Pudding, so this is my 4th attempted recipe. I honestly thought this would be the first one I tried out but oh well - better late than never, right?

The hardest thing for me with these recipes is how much each recipe costs on average. Essentially all of the breakfast items ask for heavy cream, which is just under $6 for a half pint. A dozen eggs are $2.99, Canadian bacon is also just under $6 and a variety of fresh herbs and spices are supposed to be on hand. I cut the recipe in half but I’ll still share it as is if you want to make this for a crowd. Then there’s the realisation that none of this is keto so I end up giving away a lot of what I make. But I can’t say I would rather have never tried this recipe because it is my ABSOLUTE favourite! This is probably my new favourite breakfast dish.

Eggs Benedict Casserole 3.jpg

So today I’m challenging you to take on the ultimate breakfast dish: Eggs Benedict. You know, that classic pile-up of toasted English muffins topped with seared Canadian bacon, poached eggs and creamy hollandaise sauce you usually reserve for weekend brunch plans. The best part? Because its a casserole, there’s zero risk of f-ing things up, and NO poached eggs. Now, it's time to make it at home. 

Eggs Benedict Casserole.jpg



  • 8 tablespoons (1 stick) salted butter, cut into 1/2 inch piecesA

  • 12 English muffins

  • 10 ounces Canadian bacon, cut into 1 1/2 inch pieces

  • 18 large eggs

  • 1 1/2 cups milk

  • 1 1/2 cups heavy cream

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 teaspoons freshly ground black pepper

  • 1/2 teaspoon sweet paprika


  • 8 large egg yolks

  • 3 tablespoons fresh lemon juice

  • 3/4 pound (3 sticks) salted butter, melted

  • Pinch of cayenne pepper

  • Pinch of ground white pepper


  • Sweet paprika

  • 2 tablespoons chopped fresh parsley


  1. Preheat the oven to 375 F. Generously grease a 9x13x3 baking dish

  2. Scatter the English muffin pieces across the prepared baking dish. Scatter the cubed butter on top, followed by the Canadian bacon.

  3. In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and pepper. Pour the egg mixture over the bread and bacon, completely covering it.

  4. Cover with foil and bake for 30 minutes. Uncover and sprinkle the paprika on top. Bake until set and lightly browned, about 30 minutes (Mine took 45 minutes).

  5. Meanwhile, make the hollandaise sauce: In a medium stainless-steel bowl or the top of a double boiler, combine the egg yolks, lemon juice, and 2 tablespoons water. Nest the bowl over a pot of simmering water (the bowl should not touch the water) and whisk until the egg yolks thicken and double in volume. Whisking constantly, add the butter in a slow, steady stream. The sauce will thicken and increase in volume, 4 to 5 minutes. Add the cayenne and white pepper. Taste and add more lemon juice if needed.

  6. Remove the pan from the heat. Leave the bowl over the water to keep the sauce warm.

  7. Remove the casserole from the oven and pour over some warm hollandaise. Dust with some paprika and parsley. Serve at once. The casserole is best served warm, but I still ate it two days after making it and it was just as good!

RECIPE NOTES: I used half and half instead of heavy cream, honey ham instead of Canadian bacon and a four cheese sauce instead of Hollandaise because that was WAAAAAAAY too much eggs.