Eggs Benedict Casserole
Ingrediënten
Servings: 10 / Yield: 1 9x13-inch casserole
- Cooking spray
- 8 large eggs
- 2 cups milk
- 3 medium green onions chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound Canadian bacon cut into 1/2-inch dice
- 6 English muffins cut into 1/2-inch dice
- ½ teaspoon paprika
- 1 0.9 ounce package hollandaise sauce mix
- 1 cup milk
- ¼ cup margarine
Instructies
- Spray a 9x13-inch baking dish with cooking spray.
- Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
- Layer half the Canadian bacon in the prepared baking dish.
- Spread English muffins over meat and top with remaining Canadian bacon.
- Pour egg mixture over the casserole.
- Cover the baking dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle the casserole with paprika; cover with aluminum foil.
- Bake in the preheated oven until the eggs are nearly set, about 30 minutes; remove foil.
- Continue baking until eggs are completely set, about 15 more minutes.
- Whisk hollandaise sauce mix with 1 cup milk in a saucepan.
- Add margarine and bring to a boil, stirring frequently.
- Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute.
- Drizzle the sauce over the casserole to serve.
Notes / Tips / Wine Advice:
Nutrition Facts Per Serving:
- Calories: 281.3
- Protein: 17.5g (35% DV)
- Carbohydrates: 21.2g (7% DV)
- Fat: 14.1g (22% DV)
- Cholesterol: 174.4mg (58% DV)
- Sodium: 1053.3mg (42% DV)
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