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Eggs Benedict Casserole
Eggs Benedict Casserole has all the components of Eggs Benedict in casserole form. Great for feeding a crowd.
Course
Breakfast
Cuisine
Southern
Keyword
breakfast casserole
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
10
servings
Author
Christin Mahrlig
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.
Notes
Unless your asparagus is very thin, you will want to cook it until just barely crisp-tender before adding it to the casserole.
Nutrition
Calories:
329
kcal