Gooey Eggs Benedict Casserole

Gooey Eggs Benedict Casserole


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Try out this simple take on a classic eggs Benedict! Top of your fresh hollandaise sauce with diced red peppers and fresh herbs.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 8 English muffins
  • 1 lb. bacon, cooked and chopped
  • 8 egg whites
  • 4 egg yolks
  • 1 ½ C. milk
  • Salt and pepper to taste
  • 2 sticks butter, melted
  • 3 T. lemon juice

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In a greased baking dish, line the bottom with halved English muffins. Top with bacon. In a bowl, whisk together egg whites, milk, salt and pepper. Pour over English muffins, cover, and refrigerate for 4 hours. Bake for 45 minutes at 375 degrees. Using a blender, beat eggs on high speed, slowly add melted butter, and mix in lemon juice. Season with salt and pepper to your preference. Spoon hollandaise sauce over casserole and serve.

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