Eggs Benedict Casserole

By danaheller

Ingredients

• 6 english muffins
• 2 packages (10-12 oz total) canadian bacon
• 8 large eggs
• 2 cups reduced fat or whole milk
• 1 tsp onion powder
• cooking oil spray
• 1/2 tsp paprika
• easy hollandaise sauce, recipe follows

Details

Servings 10

Preparation

Step 1

1. Cut the muffins into 1/2 inch cubes. Set aside. Cut the canadian bacon into 1/2 inch squares. Set aside. Whisk the eggs well in a 2-qt bowl. Whisk in the milk and onion powder.

2. Spray a 9x13 inch glass or ceramic baking dish with cooking oil spray. Scatter half the canadian bacon evenly in the bottom of the dish. Scatter the muffin cubes on top of the canadian bacon. Top with the remaining canadian bacon, scattering it evenly over the bread. Pour the egg muxture over the casserole.

3. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let the bread absorb the egg mixture.

4. Preheat oven to 375 degrees. Remove the casserole from the refrigerator, and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes.

5. Remove the dish from the oven, remove the foil, return the dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from the oven, and let is stand 5 minutes before serving. While the casserole bakes, make the easy hollandaise sauce.

6. To serve, cut the casserole into squares and place them on individual plates. Spoon about 2 tsp, or to taste, warm hollandaise sauce over each square just before serving.