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Eggs Benedict Casserole

Eggs Benedict Casserole

Cost $15, save $20

Source: Recommended by CookPal

  • 480 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Base Ingredients

    • Cooking spray
    • 🥛 2 cups milk
    • 🥚 8 large eggs
    • 🧅 3 stalks green onions, chopped
    • 🧂 1 teaspoon onion powder
    • 🧂 1 teaspoon salt
    • 🥓 ¾ pound Canadian bacon, cut into ½-inch dice
    • ½ teaspoon ground paprika

  • Hollandaise Sauce

    • 🥛 1 cup milk
    • 1 (0.9 ounce) package Hollandaise sauce mix
    • 🧈 ¼ cup butter

STEPS

1

Grease a 9x13-inch baking dish with cooking spray.

2

Whisk milk, eggs, green onions, onion powder, and salt together in a large bowl until well combined. Set aside.

3

Layer 1/2 of the Canadian bacon in the prepared baking dish; cover with English muffins. Top with remaining Canadian bacon and pour egg mixture over everything.

4

Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.

5

Preheat the oven to 375°F (190°C). Remove plastic wrap and sprinkle casserole with paprika. Cover the baking dish with aluminum foil.

6

Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.

7

Whisk 1 cup milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.

8

Slice casserole into 10 pieces; transfer each piece onto a plate and drizzle warm sauce on top.

NUTRIENTS

Per 1 serving

🔥

281

Calories

  • 18
    Protein
  • 21
    Carbs
  • 14
    Fats

💡 Prepare the casserole the night before to save time in the morning.To avoid dry tips, cover tightly with foil during baking.Experiment with different mix-ins like spinach or mushrooms for added flavor.Make sure to stir the Hollandaise sauce constantly to avoid lumps.