Benedict Eggs Casserole

Benedict Eggs Casserole

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Mary DiLorenzo

By
@ladycshell

This made a nice New Year's Day breakfast.

Rating:

★★★★★ 1 vote

Serves:
10
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 8
    eggs
  • 2 c
    milk
  • 3
    green onions chopped
  • 1 tsp
    onion powder
  • 1 Tbsp
    salt
  • 3/4 lb
    canadian bacon cut into 1/2 in. dice
  • 6
    english muffins
  • 1/2 tsp
    paprika either smoked, sweet, hot or a combo
  • 1 c
    milk
  • 1/4 c
    butter
  • 1 (.9oz) pkg
    hollandaise sauce mix

How to Make Benedict Eggs Casserole

Step-by-Step

  1. Toast the English Muffins and cut into 1/2 inch dice.

    Cut up Canadian bacon and fry until slightly crisp.

    Spray 9 x 13 inch baking dish with cooking spray.
  2. Whisk eggs, 2 cups of milk, green onions, onion powder and salt together in a large bowl until well mixed.
  3. Layer half the fried Canadian bacon in the prepared baking dish. Spread toasted English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
  4. Next day, Preheat the oven to 375 degrees F.
  5. Sprinkle casserole with paprika, cover with aluminum foil.
  6. Bake until eggs are nearly set, about 30 minutes; remove foil and continue baking until eggs are completely set, about 15 minutes.
  7. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add butter and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Printable Recipe Card

About Benedict Eggs Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: For Kids



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