Eggs Benedict Casserole - Allison's Cooking Diary

HOUSTON - On this week’s episode of Allison’s Cooking Diary we are making an Eggs Benedict Casserole. 

My mom loves to make me and my brother eggs benedict when we visit, so I thought I would put an easy spin on the classic. 

This casserole takes no time to make, and the best part is, you can make it the night before, have it sit in the fridge overnight, and you will have breakfast ready in no time!

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Ingredients:

• 6 English muffins, cubed
• 10 oz. Canadian bacon, diced
• 8 eggs
• 2 cups milk
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt & pepper
• 1 teaspoon Dijon mustard
• 3 green onions, chopped
• 1 packet Hollandaise sauce
• 1 cup milk
• ¼ cup butter

Method:

1. Preheat the oven to 375 degrees.
2. Add half of the Canadian bacon to the bottom of a 9x13 glass baking dish.
3. Add the cubed English muffins on top and then add the rest of the Canadian bacon,
4. In a large bowl, whisk together the eggs, milk, onion powder, paprika, s&p and Dijon mustard. Once combined, pour the egg mixture over the bread.
5. Top with the green onions.
6. Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes until golden brown.
7. To make the sauce, add the milk and Hollandaise sauce packet into a saucepan. Add in the butter and whisk until thick.
8. When the casserole is done, pour the sauce on top and enjoy!