Eggs Benedict Casserole

This was SO easy and amazingly delicious! It was a crowd pleaser at a recent family brunch. We will definitely be making this again.

Ingredients

• 6 English muffins

• 12 oz Canadian bacon chopped

• 8 large eggs

• 1 1/3 cup heavy whipping cream

• 2/3 cup whole milk

• 1 teaspoon salt

• 1/2 teaspoon seasoned salt like Lawry’s

• 1/2 teaspoon black pepper

• 1 teaspoon onion powder

• 1/2 teaspoon paprika

• 1/2 teaspoon dried mustard powder

• 1 cup shredded Monterey Jack cheese

• 1 package Knorr’s Hollandaise sauce mix

Spray 9 x 13 pan with non stick spray. Chop all the Canadian Bacon into bite size pieces and sprinkle HALF of them into pan. Split the muffins with a fork and toast until golden, spread with butter and cut into 1” size pieces. Add HALF of the English muffin pieces to the pan. Repeat with remaining Canadian Bacon, then with remaining English muffin pieces.

In a large bowl mix the eggs, cream, milk, salt, seasoned salt, pepper, onion powder, paprika, and mustard powder. Beat until well mixed. Pour over ingredients in pan, spreading evenly, sprinkle the cheese on top. Cover with foil and refrigerate overnight.

Preheat oven to 375 degrees, bake for 35 minutes. Remove foil and continue baking for 15 minutes. Test the center with a toothpick to make sure it comes out clean. Make the Hollandaise sauce according to the package directions. Drizzle on the top of the casserole and pour additional on each piece as it is served.

Enjoy every bite! Diane