Eggs Benedict Casserole
Eggs Benedict Casserole has all the components of Eggs Benedict in casserole form. Great for feeding a crowd and I love this breakfast casserole for a holiday brunch.
Servings: 8 servings
Equipment
Ingredients
- 6 English muffins cut into 1/2-inch cubes
- 2 (6-ounce) packages Canadian bacon cut into small pieces
- 1 1/2 cups fresh asparagus cut into 1-inch pieces
- 5 slices baby swiss cheese cut into thin strips
- 8 large eggs
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup shredded mozzarella cheese
- 2 green onions chopped
- 2 (1.25-ounce) packets of hollandaise sauce mix made according to package directions
Instructions
- Lightly grease a 9X13-inch baking dish.
- Spread half of English muffin cubes in bottom of baking dish.
- Sprinkle half of Canadian bacon and half of asparagus on top of English Muffin cubes.
- Scatter swiss cheese pieces on top of asparagus and Canadian bacon.
- Repeat with remaining English muffin cubes, Canadian bacon, and asparagus.
- In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together.
- Pour evenly over casserole dish. Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Bake covered for 40 minutes.
- Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes.
- Serve with hollandaise sauce.
Video
Notes
Unless your asparagus is very thin, you will want to cook it until just barely crisp-tender before adding it to the casserole.
To make this casserole spicy, add a pinch or two of cayenne pepper to the egg mixture.
Nutrition
Calories: 375kcal | Carbohydrates: 28g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 246mg | Sodium: 1.23mg | Potassium: 432mg | Fiber: 2g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 2mg | Calcium: 265mg | Iron: 2mg