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Eggs Benedict Casserole

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Description

My family loves Eggs Benedict, but who has enough time to poach 6 eggs and make Hollandaise sauce . . . All while keeping those items warm, prepping the English muffins and Candian bacon and dealing with 2 kids hanging from your legs, crying that they are starving! Not me. Here is an easy and tasty solution . . .

Ingredients

  • 12 ounces, weight Canadian Bacon Slices
  • 6 whole English Muffins, Cut Into Cubes
  • 8 whole Large Eggs
  • 2 cups Milk
  • 1 teaspoon Onion Powder
  • 1 ounce, weight Packet Of Hollandaise Sauce Mix Plus Ingredients Listed On Packet

Preparation

Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half of the Canadian bacon evenly in the bottom of the dish. Scatter muffin cubes on top of Canadian bacon.

Top with the remaining Canadian bacon, scattering it evenly over the bread. Combine eggs with the milk and onion powder and beat to combine. Pour egg mixture over the casserole.

Cover the dish with plastic wrap and refrigerate overnight or at least 8 hours, to let the bread absorb the egg mixture.

Preheat oven to 375 F. Remove casserole from refrigerator and cover the casserole with foil. Bake for 40 minutes. Remove foil and continue to bake uncovered until the eggs are set and the bacon on top begins to crisp. This should be about 20 minutes more.

Remove the casserole from oven and let it stand 5 minutes before serving.

While casserole bakes, make the Hollandaise Sauce according to package instructions.

To serve, cut casserole into squares and place the squares onto serving plates. Spoon about 2 tablespoons (or to taste) of warm Hollandaise Sauce over each square just before serving.

One Comment

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kitchenma on 11.18.2010

What a great idea! This sounds wonderful!

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