Eggs Benedict Casserole

01Method

1. 1

   Gather all ingredients. Coat a 9x13-inch baking dish with cooking spray.

2. 2

   In a large bowl, whisk together the first portion of milk, eggs, green onions, onion powder, and salt until thoroughly combined. Set the mixture aside.

3. 3

   Arrange half the Canadian bacon in an even layer across the bottom of the prepared dish, then scatter the English muffin pieces on top.

4. 4

   Distribute the remaining Canadian bacon over the muffins, then pour the egg mixture evenly over the entire dish. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.

5. 5

   When ready to bake, heat the oven to 375°F (190°C). Discard the plastic wrap, dust the surface with paprika, and cover the dish with aluminum foil.

6. 6

   Bake covered for about 30 minutes until the eggs are nearly set. Remove the foil and continue baking for another 15 minutes until the eggs are fully set.

7. 7

   While the casserole finishes baking, prepare the sauce: combine the second portion of milk with the Hollandaise sauce mix in a saucepan over medium heat. Stir in the margarine and cook, stirring frequently, until the mixture comes to a boil. Lower the heat and stir constantly until the sauce thickens, about 1 minute.

8. 8

   Cut the casserole into 10 portions, plate each piece, and spoon warm Hollandaise sauce over the top before serving.