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Eggs Benedict Casserole Recipe

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Eggs Benedict Casserole image


This recipe for Eggs Benedict Casserole is from Cooking On The Edge...Of The Woods, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



cooking spray
8 large eggs
2 cups milk
3 medium (4-1/8" long)s green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
pound Canadian bacon, cut into 1/2-inch dice
6 eaches English muffins, cut into 1/2-inch dice
teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
cup margarine

Step 1
Spray 9x13-inch baking dish with cooking spray.

Step 2
Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.

Step 3
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.

Step 4
Preheat the oven to 375 degrees F (190 degrees C).

Step 5
Sprinkle casserole with paprika; cover with aluminum foil.

Step 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.

Step 7
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.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
20 Minutes




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