Eggs Benedict Casserole

This eggs Benedict casserole delivers all the flavors of the popular breakfast dish with an easy overnight recipe that's great for when guests come.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 281 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 2 cups milk
• 1 teaspoon onion powder
• cooking spray
• 8 large eggs
• 3 stalks green onions, chopped
• 6 English muffins, cut into 1/2-inch dice
• 1 (.9 ounce) package hollandaise sauce mix
• 0.25 cup margarine
• 0.5 teaspoon ground paprika
• 0.75 pound Canadian bacon, cut into 1/2-inch dice

Recipe Instructions

Step 1

Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.

Step 2

Gather the ingredients. Grease a 9x13-inch baking dish with cooking spray.

Step 3

To prepare the casserole: Whisk milk, eggs, green onions, onion powder, and salt together in a large bowl until well combined. Set aside.

Step 4

Layer 1/2 of the Canadian bacon in the prepared baking dish; cover with English muffins. Top with remaining Canadian bacon and pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.

Step 5

Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap and sprinkle casserole with paprika; cover the baking dish with aluminum foil.

Step 6

Meanwhile, make the sauce: Whisk 1 cup milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.

Step 7

To serve: Slice casserole into 10 pieces; transfer each piece onto a plate and drizzle warm sauce on top.