Eggs Benedict Casserole

Eggs Benedict Casserole
Staff Writer


People always try to serve eggs benedict for brunch, but it often becomes a trialing task when there are a lot of people to poach an egg for. This recipe solves all of those problems, combining the tastes and flavors of the favorite brunch dish into a one-dish meal. 


For the casserole


Preheat oven to 350 degrees. Coat a 9 by 13 baking dish with oil.

Place English muffins in a single layer on a sheet tray and bake until golden brown. Transfer to the prepared baking dish. 

Heat oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon and continue to cook until the leeks and bacon begin to brown. Spoon mixture over the English muffins. 

In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne. Season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives. 

For the Hollandaise sauce

Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Melt the butter in the microwave. Over a double boiler, whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt, and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break, whisk in 1 tablespoon of water at a time. Serve alongside Eggs Benedict Casserole. 


Calories per serving:

771 calories

Dietary restrictions:

Low Carb Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 59g 90%
  • Carbs 36g 12%
  • Saturated 33g 163%
  • Fiber 3g 12%
  • Trans 1g
  • Sugars 9g
  • Monounsaturated 18g
  • Polyunsaturated 4g
  • Protein 28g 57%
  • Cholesterol 403mg 134%
  • Sodium 991mg 41%
  • Calcium 318mg 32%
  • Magnesium 60mg 15%
  • Potassium 811mg 23%
  • Iron 3mg 18%
  • Zinc 3mg 18%
  • Phosphorus 453mg 65%
  • Vitamin A 607µg 67%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 1mg 43%
  • Riboflavin (B2) 1mg 45%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 0mg 19%
  • Folic Acid (B9) 83µg 21%
  • Vitamin B12 1µg 22%
  • Vitamin D 3µg 1%
  • Vitamin E 3mg 14%
  • Vitamin K 13µg 17%
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