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Eggs Benedict Casserole (4/3/2014)

Eggs Benedict Casserole (recipe courtesy Taste of Home)

1 lb. Canadian Bacon, chopped
6 English Muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon salt
¼ teaspoon pepper
2 (1.25 oz.) packets Hollandaise sauce, prepared according to package directions

Spray a 9 x 13-inch baking dish with cooking spray. Place half of the Canadian Bacon in dish; top with English muffins and remaining bacon.

In a large bowl, whisk eggs, milk, salt and pepper; pour over top of ingredients in baking dish. Refrigerate, covered, overnight.

Preheat oven to 375-degrees. Remove casserole from refrigerator 30 minutes before baking. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

Cut into serving size and drizzle with prepared Hollandaise sauce.


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