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Easter Eggs Benedict Casserole

Submitted by: | Source: I pieced together this recipe myself using several recipes I found online.

Easter Eggs Benedict Casserole
2011-01-08 Other
4.3 11

This is a quick and easy casserole for those of us who love eggs benedict and hate the time and mess it makes in the kitchen. This is so much simpler and perfect for Easter morning. You can certainly make your own hollandaise sauce from scratch, but there is nothing wrong with using the powdered mix as a shortcut.

  • Servings: 9-12
  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 10 mins


Cooking Spray
10 slices Honey Ham
10 slices Canadian Bacon
6 English Muffins
8 Large Eggs
Salt & Pepper, to taste
2 cup Milk
½ tsp Smoked Paprika, or regular paprika will work too
1 pkg Hollandaise Sauce Mix or Your Own Sauce Made From Scratch


Spray a 9x13 baking dish with cooking spray. Cut ham and Canadian bacon into half inch squares. Scatter half of the meat evenly on the bottom of the baking dish.

Cut muffins into half inch cubes and scatter them evenly on top of the meat in the baking dish. Top the muffins with the remaining meat, scattering it evenly.

Whisk the eggs in a 2 quart bowl and whisk in milk, salt and pepper. Pour egg mixture over the muffins and meat. Cover the dish with plastic wrap and refrigerate overnight.

Next morning, preheat oven to 375 degrees F. Remove casserole from the refrigerator and uncover it. Lightly sprinkle the paprika over the top of the casserole. Cover the casserole with foil and bake for 40 minutes.

Remove the foil and continue to bake, uncovered, until the bread mixture is set, about 20 minutes more. Remove the casserole from the oven and let it stand 5 minutes before serving.

Follow the directions on the Hollandaise sauce package mix. Spoon sauce over each serving. Delicious!