Eggs Benedict Casserole tastes just like Eggs Benedict but is easier to make and feeds a crowd.

Eggs Benedict Casserole

Eggs Benedict Casserole has all the components of Eggs Benedict in casserole form. Great for feeding a crowd.

Course Breakfast
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Author Christin Mahrlig


  • 6 English muffins, cut into 1/2-inch cubes
  • 2 (6-ounce) packages Canadian bacon, cut into small pieces
  • 1 1/2 cups fresh asparagus cut into 1-inch pieces
  • 5 slices baby swiss cheese, cut into thin strips
  • 8 large eggs
  • 2 cups whole milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 cup shredded mozzarella cheese
  • 2 green onions, chopped
  • 2 (1.25-ounce) packets of hollandaise sauce mix, made according to package directions


  1. Lightly grease a 9X13-inch baking dish.
  2. Spread half of English muffin cubes in bottom of baking dish.
  3. Sprinkle half of Canadian bacon and half of asparagus on top of English Muffin cubes.
  4. Scatter swiss cheese pieces on top of asparagus and Canadian bacon.
  5. Repeat with remaining English muffin cubes, Canadian bacon, and asparagus.
  6. In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together.
  7. Pour evenly over casserole dish. Cover and refrigerate overnight.
  8. Preheat oven to 350 degrees.
  9. Bake covered for 40 minutes.
  10. Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes.
  11. Serve with hollandaise sauce.

Recipe Notes

Unless your asparagus is very thin, you will want to cook it until just barely crisp-tender before adding it to the casserole.