Eggs Benedict Casserole (Print Version)
# Ingredients:
→ Dairy
01 -
2 cups whole milk
02 -
1 cup whole milk
03 -
¼ cup unsalted butter
→ Eggs and Meat
04 -
8 large eggs
05 -
¾ pound diced Canadian bacon
→ Bread and Seasonings
06 -
6 English muffins, diced
07 -
3 stalks green onions, chopped
08 -
1 teaspoon onion powder
09 -
1 teaspoon salt
10 -
½ teaspoon ground paprika
→ Sauce
11 -
0.9 oz package hollandaise sauce mix
# Instructions:
01 -
Grease a 9×13-inch baking dish thoroughly.
02 -
Whisk together 2 cups milk, eggs, chopped green onions, onion powder, and salt until fully combined.
03 -
Layer half of the diced Canadian bacon on the bottom, then spread all diced English muffins evenly, followed by the remaining bacon.
04 -
Pour the prepared egg and milk mixture evenly over the layered ingredients.
05 -
Cover the dish and refrigerate overnight to allow the muffins to absorb the egg mixture.
06 -
Preheat the oven to 375°F (190°C) and sprinkle the top of the casserole with ground paprika.
07 -
Cover the dish with foil and bake for 30 minutes.
08 -
Remove the foil and bake for an additional 15 minutes until set and golden.
09 -
Prepare the hollandaise sauce separately according to package instructions using 1 cup milk and ¼ cup butter, then serve warm alongside the casserole.
# Notes:
01 -
Refrigeration overnight ensures the English muffins soak thoroughly, creating a tender texture.
02 -
Adjust baking times as needed based on oven variations.
03 -
Ensure the casserole’s internal temperature reaches 160°F (71°C) to guarantee safety.