Description
Eggs Benedict Casserole is a delightful twist on the classic Eggs Benedict dish, perfect for serving a crowd during brunch. This easy-to-make casserole combines all the flavors of a traditional Eggs Benedict in a convenient baked dish.
Ingredients
Scale
For the Casserole:
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 tsp onion powder
- 1 tsp salt
- ¾ lb Canadian bacon, diced
- 6 English muffins, diced
- ½ tsp paprika
For the Hollandaise Sauce:
- 1 cup milk
- 1 0.9 oz packet Hollandaise sauce mix
- ¼ cup butter
Instructions
- Grease the baking dish: Prepare a 9×13 baking dish by greasing it.
- Prepare the Casserole: In a bowl, whisk together milk, eggs, green onions, onion powder, and salt. Layer half of the bacon, all the diced English muffins, and the remaining bacon in the baking dish. Pour the egg mixture over the layers.
- Chill Overnight: Cover the dish and refrigerate overnight.
- Bake: Preheat the oven to 375°F. Bake the casserole covered for 30 minutes, then uncover and bake for an additional 15 minutes.
- Make the Hollandaise Sauce: While the casserole is baking, prepare the sauce by simmering milk, sauce mix, and butter until thickened.
- Serve: Slice the casserole and drizzle each piece with the Hollandaise sauce. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 1050mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 270mg
Keywords: Eggs Benedict Casserole, Brunch Casserole, Breakfast Recipe, Easy Brunch Dish
