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Eggs Benedict Casserole-overnight Recipe

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This recipe for Eggs Benedict Casserole-overnight is from The Weber Family Cookbook, 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
2 C milk
3 green onions, chopped
1 teas onion powder
1 teas salt
¾ lb Canadian bacon, cut into ½" dice
6 English muffins, cut into ½" dice
½ teas paprika
1 Knorr package hollandaise sauce mix
1 C milk
¼ C margarine
Directions:
Directions:
1. Spray 9 X 13 baking dish with cooking spray
2. Whisk eggs, 2 C milk, onions, onion powder & salt together in a large bowl until well mixed
3. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat & top with remaining Canadian bacon Pour egg mixture over casserole. Cover baking dish with plastic wrap & refrigerate overnight.

4. Preheat the oven to 375ºF
5. Sprinkle casserole with paprika; cover with aluminum foil
6. 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.

7. Whisk hollandaise sauce mix with 1 C milk in a saucepan. Add margarine & bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, & stir until thickened, about 1 minute.
(or cook according to package directions?)
Drizzle sauce over casserole to serve.

 

 

 

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