Eggs Benedict Casserole

Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Read the full recipe after the video.

prep:
20 mins

cook:
50 mins

additional:
8 hrs

total:
9 hrs 10 mins

Servings:
10

Yield:
1 9×13-inch casserole

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Ingredients

Original recipe yields 10 servings

Ingredient Checklist

Directions

Instructions Checklist
  • Spray 9×13-inch baking dish with cooking spray.

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  • 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 casserole. Cover baking dish with plastic wrap and refrigerate overnight.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Sprinkle casserole with paprika; cover with aluminum foil.

  • Bake in preheated oven until 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 sauce over casserole to serve.

Nutrition Facts

281 calories; protein 17.5g; carbohydrates 21.2g; fat 14.1g; cholesterol 174.4mg; sodium 1053.3mg. Full Nutrition

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