Name: Eggs Benedict Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 9 h 10 min
Yield: 10
Cuisine: American
Ingredients: cooking spray; 2 cups milk; 8 large eggs; 3 stalks green onions, chopped; 1 teaspoon onion powder; 1 teaspoon salt; 0.75 pound Canadian bacon, cut into 1/2-inch dice; 6 English muffins, cut into 1/2-inch dice; 0.5 teaspoon ground paprika; 1 cup milk; 1 (.9 ounce) package Hollandaise sauce mix; 0.25 cup margarine

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.

9 hr 10 min total 25 min prep 45 min cook 10 281 cal

Instructions

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1 Gather the ingredients. Grease a 9x13-inch baking dish with cooking spray.
2 To prepare the casserole: Whisk milk, eggs, green onions, onion powder, and salt together in a large bowl until well combined. Set aside.
3 Layer 1/2 of the Canadian bacon in the prepared baking dish; cover with English muffins.
4 Top with remaining Canadian bacon and pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
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.
6 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.
7 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.
8 To serve: Slice casserole into 10 pieces; transfer each piece onto a plate and drizzle warm sauce on top.
9 Enjoy!