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Eggs Benedict Casserole

Eggs Benedict Casserole
  • Prep 10 min
  • Total 50 min
  • Ingredients 6
  • Servings 6
This weekend, stay in your PJs and make a restaurant-worthy breakfast right in your kitchen! This five-ingredient bubble-up bake tastes just like Eggs Benedict without all the fuss. When you serve this easy casserole with a creamy hollandaise sauce and fresh chives, every bite is reminiscent of the classic diner dish—but you never had to leave the house.
By Erin
Updated June 16, 2021


  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Southern Recipe Biscuits (8 Count)
  • 8 oz thinly sliced Canadian bacon, chopped
  • 8 eggs
  • 2 cups milk
  • 1 package hollandaise sauce mix (plus ingredients to make sauce)
  • Chopped fresh chives, if desired


  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • 2
    Separate 1 can Pillsbury™ Grands!™ Southern Homestyle refrigerated Southern Recipe biscuits into 8 biscuits. Cut each biscuit into 8 pieces; place in baking dish. Add 8 oz thinly sliced Canadian bacon, chopped; mix gently with biscuit pieces.
  • 3
    In medium bowl, beat 8 eggs and 2 cups milk with whisk until well blended. Pour over biscuit mixture.
  • 4
    Bake 30 to 40 minutes or until biscuits are puffed and knife inserted in center comes out clean. Remove from oven.
  • 5
    Meanwhile, make 1 package hollandaise sauce mix as directed on package.
  • 6
    To serve, cut casserole into squares. Top each serving with hollandaise sauce; garnish with chopped fresh chives.

  • Use ham instead of Canadian bacon if that’s what you have on hand.
  • Take this over the top and mix in 1 cup shredded Cheddar cheese with the eggs and milk.
  • Pair fresh fruit with the savory flavors of this dish as part of a hearty breakfast or brunch spread.

No nutrition information available for this recipe
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