Eggs Benedict Casserole

This is a great recipe to make ahead for Christmas morning or holiday brunch!

Yield: 10 servings

Ingredients

• 8 The Farmer’s Cow large eggs
• 2 cups Farmer’s Cow Milk
• 3 green onions, chopped
• 1 tsp. onion powder
• 1 tsp. salt
• 3/4 pound Canadian bacon
• 6 English Muffins, split and cut into 1″ cubes
• 1/2 tsp. paprika
• 1 package hollandaise sauce mix
• 1 cup The Farmer’s Cow Milk
• 1/4 cup butter

Directions

• Spray a 9×13-inch baking dish with cooking spray or grease with butter.
• 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 casserole. Cover the baking dish with plastic wrap and refrigerate overnight.
• In the morning, preheat the oven to 375 degrees.
• Sprinkle casserole with paprika and cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Meanwhile, whisk hollandaise sauce mix with 1 cup of milk in a saucepan. Add butter and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute.
• Drizzle sauce over the casserole to serve.

Date Posted: September 20, 2013

• Milk
• Eggs