Eggs Benedict Casserole - Kraft Recipes Top

Eggs Benedict Casserole

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Make It

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  • Cut muffins into 1/2" cubes. Cut the bacon into 1/2" squares. Whisk the eggs well in a 2 qt bowl. Whisk in the milk and onion powder. Spray a 9 x 13 glass baking dish.
  • Scatter half the bacon evenly in the bottom of the dish. Scatter muffin cubes on top. Top with remaining bacon, scattering it evenly over the bread. Pour the egg mixture over the casserole. Cover and refrigerate overnight or at least 8 hours.
  • Preheat oven to 375 degrees F. Lightly sprinkle with paprika. Cover casserole with foil and bake for 40 minutes. Remove foil, bake uncovered until the eggs are set and the bacon on top begins to crisp, about 20 minutes. Let stand 5 minutes before serving.
  • While the casserole bakes, prepare the Easy Hollandaise Sauce, and spoon about 2 tablespoons (or to taste) over each serving.
  • Hollandaise Sauce:
  • Cut butter into 4 pieces, micro until almost melted. Stir until completely melted. Separate eggs. Beat yolks well with whisk or fork, then add to butter and stir well. Add cream and lemon juice to egg mixture and stir well.
  • Microwave, uncovered until just slightly thick (1-2 minutes), stopping every 20 seconds to stir with fork. Remove sauce from microwave and stir in mustard.

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