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Eggs Benedict Casserole with Chateau Bread Dumplings

Eggs Benedict Casserole


  • 2 packets of Knorr Hollandaise Sauce Mix (found in the gravy aisle)
  • 1.5 Cups Whole Milk (for Hollandaise Sauce & Casserole)
  • 1/4 C of butter for (Hollandaise Sauce) + 1 stick of butter for casserole
  • 1.5 Cups of Cubed Canadian Bacon or Ham
  • 4 Eggs
  • 1/2 C of Heavy Cream
  • 1 Box of Chateau Bread Dumplings
  • 3 Green Onions sliced thin
  • 1 T of Dried Parsley + more for garnish
  • 1 teaspoon of chili powder
  • 1 teaspoon of paprika (or more if you prefer) = more for garnish
  • Salt & Pepper


  1. Thaw your Chateau Bread Dumplings and cut into small cubes. I cut each dumpling into 6 or 8 pieces
  2. Whisk 1/2 C of heavy cream with 1/2 C of whole milk with ONE (1) pouch of the Knorr Hollandaise Sauce
  3. Whisk the four eggs into the milk, sauce mixture
  4. Season the milk/egg mixture with the paprika, chili powder and dried parsley, add salt and pepper to taste
  5. Add your cubed bread dumplings to a bowl and pour the milk mixture over the dumplings and toss them until the are completely saturated
  6. Fold in your cubed ham
  7. Spray a 9 inch pie plate with non stick spray and pour your dumpling mixture into the pie plate
  8. Melt one stick of butter and pour over the entire pie plate soaking all the dumplings
  9. Season the top with a little more dried parsley, paprika and black pepper
  10. Heat your oven to 350 degrees and bake the casserole for about 35 minutes, every oven is different, you will know when it is done when the center is firm
  11. While the casserole bakes, make your second pouch of Knorr Hollandaise sauce with the milk and butter, according to the package directions
  12. Take the casserole out of the oven and drizzle with the hollandaise sauce and top with green onions.

Find our dumplings in the frozen food section at a grocery store near you by using our convenient store locator!