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Eggs Benedict Casserole

Don Schwenneker
Eggs Benedict is a delicious dish, but it's a lot of work. This casserole has all those great flavors but takes much less time in the kitchen!
Print Recipe
Course Breakfast

Ingredients
  

  • nonstick cooking spray
  • 6 English muffins
  • 12 oz Canadian bacon
  • 8 large eggs
  • 1 tsp onion powder
  • 2 cups reduced fat or whole milk
  • 1/2 tsp paprika
  • 2 pkgs McCormick Hollandaise Sauce Mix (and required ingredients to make it)

Instructions
 

  • Spray 13 x 9-inch baking dish with cooking spray.
  • On a cutting board, using a sharp knife, cut English muffins into 1/2-inch cubes. Cut Canadian bacon into 1/2-inch squares. Place eggs, onion powder and milk into a mixing bowl and whisk to combine.
  • Place one-half of Canadian bacon pieces evenly over prepared baking dish and follow with muffin cubes. Pour egg mixture over all and cover with plastic wrap. Place into refrigerator overnight until egg mixture is absorbed.
  • To serve: Preheat oven to 375 degrees. Remove plastic wrap and sprinkle with paprika. Cover with foll and bake in preheated oven for 40 minutes. Remove foil and continue baking for 20 minutes until bacon is crisp and eggs are set. While baking, prepare Hollandaise Sauce from packages. Keep warm.
  • Remove casserole from oven and allow to set for 5 minutes. To serve, cut into serving piece, place on serving dish and spoon Hollandaise Sauce over top. Makes 8 to 12 servings. Enjoy!