Description
A delightful and hearty Eggs Benedict Casserole that combines classic brunch flavors into a creamy, shareable dish, ideal for family gatherings or special occasions.
Ingredients
Scale
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound turkey, diced
- 6 English muffins, diced
- ½ teaspoon ground paprika
- 1 cup milk for Hollandaise sauce
- 1 package Hollandaise sauce mix (0.9 ounce)
- ¼ cup butter
Instructions
- Grease a 9×13-inch baking dish to prevent sticking.
- In a large bowl, whisk together 2 cups of milk, 8 large eggs, 3 chopped green onions, 1 teaspoon of onion powder, and 1 teaspoon of salt until fully blended.
- Place half of the diced turkey in the greased baking dish and follow it up with half of the diced English muffins. Repeat with the remaining turkey and muffins.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Cover with plastic wrap and refrigerate overnight.
- The next day, preheat your oven to 375°F (190°C). Remove the plastic wrap, sprinkle paprika on top, cover with aluminum foil, and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes until the casserole is set.
- While the casserole is baking, whisk together 1 cup of milk and the Hollandaise sauce mix in a saucepan over medium heat. Stir in ¼ cup of butter until melted and thickened.
- Once baked, cut slices of the casserole and serve them warm, drizzled generously with the Hollandaise sauce.
Notes
For best results, refrigerate overnight to allow flavors to meld. Customize with different proteins or spices to suit dietary needs.
- Prep Time: 10
- Cook Time: 45
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 390mg