July 8, 2013

Eggs Benedict Casserole

Eggs Benedict is one of my favorite breakfast dishes. I could literally drink Hollandaise sauce...gross, I know! I am also a huge fan of any kind of breakfast casserole, especially when cooking for the masses. You really can't mess up a casserole, especially a breakfast one. So why not combine two of my breakfast favorites into one dish...Eggs Benedict Casserole! Super easy, and beyond delicious! The majority can be done the night before.

6 English Muffins, cut into 1 inch cubes
2 (6 oz.) pkgs of Canadian Bacon
8 eggs
2 cups of milk
1 tsp onion powder 
2 or 3 green onions, diced
Hollandaise Sauce Packet (Plus ingredients needed for that)

Grease a 9x13 baking dish. Place English Muffins and Canadian Bacon in the dish and mix them around with your hands.

In a mixing bowl, whisk the eggs, milk and onion powder. Pour this over the top of the muffin/bacon mixture. Cover the dish and put it in the fridge to set overnight.

In the morning, remove the casserole from the fridge and preheat the oven to 375 degrees. Sprinkle your casserole with Paprika and diced green onions. Bake, covered, at 375 for 35-40 minutes. Remove the cover, and bake an additional 5-10 minutes, letting the bacon crisp up.

While the casserole is baking, mix up your Hollandaise sauce in a saucepan.

Cut casserole into squares and drizzle with Hollandaise sauce (I use the term "drizzle" loosely).



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