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Eggs Benedict Casserole tastes just like Eggs Benedict but is easier to make and feeds a crowd.
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5 from 6 votes

Eggs Benedict Casserole

Eggs Benedict Casserole has all the components of Eggs Benedict in casserole form. Great for feeding a crowd.
Course Breakfast
Cuisine Southern
Keyword breakfast casserole
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 329kcal
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


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


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


Calories: 329kcal