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Eggs Benedict Casserole Recipe

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This recipe for Eggs Benedict Casserole, by , is from THE FIVE SISTERS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Reisdorf

Category:
Category:

Ingredients:  
Ingredients:  
cooking spray
8 large eggs
2 cups milk
3 green onions, chopped
1 tsp. onion powder
1 tsp. salt
3/4 lb. Canadian bacon- diced
6 English muffins- diced
1/2 tsp. paprika
1 (.9 oz.) pkg. hollandaise sauce mix
1 cup milk
1/4 cup butter

Directions:
Directions:
Spray 9x13" pan with cooking spray. Whisk eggs, 2 cups milk, green onions, onion powder and salt together in large bowl until well mixed. Layer half the bacon in baking dish. Spread muffins over meat and top with remaining bacon. Pour egg mixture over casserole, cover with plastic wrap and refrigerate overnight. Sprinkle casserole with paprika and cover with foil. Bake 375 degrees until eggs are nearly set , about 30 min. Remove foil and continue to bake until eggs are completely set about 15 min. Whisk hollandaise sauce mix with 1 cup milk in saucepan. Add butter and bring to a boil stirring frequently. Reduce heat to med. low, simmer and stir until thickened about 1 min. Drizzle sauce over casserole and serve.

Preparation Time:
Preparation Time:
20 min

 

 

 

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