Eggs Benedict Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375��F.
• STEP 2.Grease a 9x13-inch baking dish.
• STEP 3.Arrange the halved English muffins in a single layer in the baking dish.
• STEP 4.Top the English muffins with the Canadian bacon slices.
• STEP 5.In a large bowl, whisk together the eggs, milk, salt, and pepper.
• STEP 6.Pour the egg mixture over the English muffins and bacon.
• STEP 7.Cover the dish with foil and refrigerate for at least 1 hour or overnight.
• STEP 8.Bake the casserole, covered, for 30 minutes.
• STEP 9.Remove the foil and bake for an additional 10-15 minutes, or until the eggs are set.
• STEP 10.While the casserole is baking, prepare the hollandaise sauce according to the package instructions.
• STEP 11.Serve the casserole hot, topped with poached eggs and hollandaise sauce.

Cooking Tips

• You can customize the casserole by adding other ingredients like saut��ed mushrooms, spinach, or cheese.
• To make poached eggs, bring a pot of water to a simmer, add a splash of vinegar, and gently slide in the eggs. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
• If you don't have hollandaise sauce mix, you can make a quick version by whisking together melted butter, lemon juice, and a pinch of salt.

Storage and Serving

• Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the casserole with foil and bake in a preheated oven at 350��F for about 20 minutes, or until heated through.
• Serve the casserole hot, topped with additional hollandaise sauce and fresh herbs.