Eggs Benedict Casserole

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This eggs benedict casserole skips the cheese for a lighter twist on brunch, with English muffins, Canadian bacon, and real hollandaise sauce.

Prep Time10

Cook Time45

Rest10

Course: Breakfast

Cuisine: American

Keyword: breakfast, breakfast casserole

Servings: servings

Calories: 210kcal

2 cups milk
8 large eggs
¼ cups chopped chives
1 teaspoons onion powder
1 teaspoons salt
4 English muffins cut into cubes
6 ounces Canadian bacon cut into cubes
1 pinch ground paprika for topping
1.25 ounces hollandaise sauce mix plus ingredients to prepare per package directions

Prep the dish: Preheat oven to 350 degrees and grease a 2 and a half quart casserole dish with nonstick cooking spray.
Whisk the custard: Add 2 cups milk, 8 large eggs, ¼ cups chopped chives, 1 teaspoons onion powder, and 1 teaspoons salt to a mixing bowl and whisk well until combined.
Assemble the casserole: Add 4 English muffins, cut into cubes and 6 ounces Canadian bacon, cut into cubes and mix well. Pour into the prepared baking dish. Sprinkle 1 pinch ground paprika, for topping on top.
Add the hollandaise: Prepare 1.25 ounces hollandaise sauce mix, plus ingredients to prepare per package directions according to package directions and pour on top of the casserole.
Bake: Bake for 40 to 45 minutes or until the center is set and the edges are browned.
Rest and serve: Remove from oven and let stand for 10 minutes before serving with additional chopped fresh chives.

A 2 and a half quart baking dish is typically about 9 by 9 inches for a square, or around 11 by 7 inches for a rectangular one.