This overnight eggs Benedict casserole is easy to make ahead for brunch a special occasion or even for house guests
Prep Time
8 hrs
Dificult
Medium
Servings
9 hrs 10 mins
Ingredients
Instructions
Gather the ingredients. Grease a 9x13-inch baking dish with cooking spray.
Prepare casserole: Whisk together milk
eggs
green onions
onion powder
and salt in a large bowl until well combined. Set aside.
Layer 1/2 of the Canadian bacon in the prepared baking dish. Cover with English muffins. Top with remaining Canadian bacon
then pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate
8 hours to overnight.
Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap from the baking dish. Sprinkle casserole with paprika and cover the baking dish with aluminum foil.
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.
When casserole is almost finished baking
make sauce: Whisk together remaining 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.
Slice casserole into 10 pieces. Drizzle warm sauce over each piece.
Allrecipes Magazine
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