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Eggs Benedict Casserole

Deel op Facebook Print Recipe

Ingredients

Servings: 10 / Yield: 1 9x13-inch casserole

  • Cooking spray
  • 8 large eggs
  • 2 cups milk
  • 3 medium green onions chopped
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ¾ pound Canadian bacon cut into 1/2-inch dice
  • 6 English muffins cut into 1/2-inch dice
  • ½ teaspoon paprika
  • 1 0.9 ounce package hollandaise sauce mix
  • 1 cup milk
  • ¼ cup margarine

Instructions

  • Spray a 9x13-inch baking dish with cooking spray.
  • Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
  • Layer half the Canadian bacon in the prepared baking dish.
  • Spread English muffins over meat and top with remaining Canadian bacon.
  • Pour egg mixture over the casserole.
  • Cover the baking dish with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle the casserole with paprika; cover with aluminum foil.
  • Bake in the preheated oven until the eggs are nearly set, about 30 minutes; remove foil.
  • Continue baking until eggs are completely set, about 15 more minutes.
  • Whisk hollandaise sauce mix with 1 cup milk in a saucepan.
  • Add margarine and bring to a boil, stirring frequently.
  • Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute.
  • Drizzle the sauce over the casserole to serve.

Notes & Wine Advice

Nutrition Facts Per Serving:

  • Calories: 281.3
  • Protein: 17.5g (35% DV)
  • Carbohydrates: 21.2g (7% DV)
  • Fat: 14.1g (22% DV)
  • Cholesterol: 174.4mg (58% DV)
  • Sodium: 1053.3mg (42% DV)
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Course; Casserole / Eggs