Eggs benedict casserole takes a classic breakfast recipe and revamps it into an easy overnight breakfast casserole. English muffins and ham are layered in a casserole dish, then topped with an egg/milk mixture and baked until hot. Top this easy eggs benedict casserole with a quick and easy hollandaise sauce for the perfect holiday meal!
1packagehollandaise sauce mixprepared, according to directions
Instructions
Open english muffins and place on a pan. Broil until slightly toasted. Flip over and broil until slightly toasted. Cut english muffins into 1/2" squares.
Place english muffins in the bottom of a 9x13 pan. Evenly sprinkle Canadian bacon and green onions over top.
In a large bowl, combine eggs, milk, Worcestershire sauce, onion powder, paprika, salt and pepper. Gently spoon over english muffins and cover with foil. Refrigerate overnight.
In the morning
Remove the pan from the oven while preheating the oven to 350 degrees.
Bake covered for 30 minutes. Remove foil and bake an additional 10-15 minutes or until a knife inserted in the center comes out clean. Cut into squares and serve with Hollandaise sauce.