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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Eggs Benedict Casserole Recipe

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This recipe for Eggs Benedict Casserole is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large eggs
3 c. milk, divided
6 green onions, chopped
1 tsp. onion powder
¾ lb. Canadian Bacon, diced
6 English muffins, torn into ½ inch cubes
½ tsp. paprika
1 (0.9 oz.) pkg. Hollandaise sauce mix
¼ c. butter, plus extra to grease pan
Directions:
Directions:
Preheat oven to 375ºF. Grease 9x13 baking dish with butter.
Whisk together eggs, 2 c. milk, onions, and onion powder in large bowl.
Layer ½ the Canadian bacon in prepared baking dish.
Spread English muffins over meat, top with remaining meat.
Pour egg mixture over casserole. Cover dish and refrigerate overnight.
Sprinkle with paprika; cover with foil.
Bake 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 saucepan.
Add butter and bring to a boil, stirring often.
Reduce heat to medium-low, simmer; stir until thickened, about 1 minute.
Drizzle sauce over casserole to serve.

Easy to make ahead. Made this for Allen's Landing Cruise Brunch. It disappeared fast.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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