Recipe for Eggs Benedict Casserole
Eggs Benedict Casserole


  • 1 package Aunt Millie’s 100% Whole Wheat English Muffins, cubed
  • 10 oz. Canadian bacon, diced or use ham pieces
  • 8 eggs
  • 2 ½ c. milk
  • 1 tsp. dry mustard
  • 1 tsp. onion powder
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 package Hollandaise sauce mix (Knorr recommended)
  • 2 Tbsp. chopped chives (optional)

Yield: 10 servings


  1. Spray 9” x 13” baking dish with cooking oil spray. Place muffin cubes and Canadian bacon in the pan.
  2. Mix together the eggs, milk, dry mustard, onion powder, salt and pepper in a medium bowl. Pour over the casserole. Cover and refrigerate overnight.
  3. Preheat oven to 375 degrees. Bake uncovered for 50-60 minutes. Be sure to let the casserole set before removing from pan.
  4. Meanwhile, prepare Hollandaise sauce according to package directions.
  5. Top casserole with Hollandaise sauce when serving. Finish with chives if desired.



      Nutrition Information:

      Serving Size 1 Serving 
      Number of Servings 10
      Calories 278
      Total Fat 11g
      Saturated Fat 5g
      Sodium 589mg
      Total Carbohydrate 25g
      Dietary Fiber 2g
      Sugars 8g
      Protein 16g

      *Percent Daily Values (%DV) are based on a 2,000 calorie diet.