Eggs Benedict Casserole

Christmas Breakfast Eggs Benedict Casserole

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe written and created by Tracy Shaw of Food Wine Sunshine.

Casserole Ingredients:

2 cups Florida whole milk
8 eggs
1 teaspoon your favorite all purpose seasonings - I used VooDoo Chef DUST
½ teaspoon ground paprika
¾ pound (12 oz) Canadian bacon, cut into cubes - if you can't find Canadian Bacon you can substitute ham
6 English muffins, cut into quarters
1 stalk green onions, chopped - for garnish if desired
salt and pepper

Hollandaise Sauce Ingredients:

*Note: Feel free to make your hollandaise sauce from scratch, but we love just being able to add milk to the packet and whisk to perfection!

Spray casserole dish or 9x13 baking dish with cooking spray.
Whisk together milk, eggs, and seasonings in a large bowl until well combined. Set aside.
Add half of the Canadian bacon to the bottom of the prepared baking dish. Layer the English muffins over the top of the Canadian bacon. Top with remaining Canadian bacon, then pour in the milk egg mixture. Cover the baking dish with aluminum foil and refrigerate for 8 hours to overnight.
When you are ready to bake your Eggs Benedict Casserole, preheat the oven to 375 degrees F.
Bake for 45 minutes covered, then remove the foil and continue baking until eggs are set, approximately 15 minutes more.
To make the sauce, simply whisk together the packet contents, milk, butter and extra seasonings if desired. Stir frequently, sauce will begin to thicken. Reduce heat to medium-low and simmer.
Drizzle sauce over casserole when ready to serve.