Easter Eggs Benedict Casserole
- Servings: 9-12
- Prep Time: 10 mins
- Cook Time: 1 hr
- Total Time: 1 hr 10 mins
|10 slices||Honey Ham|
|10 slices||Canadian Bacon|
|Salt & Pepper, to taste|
|½ tsp||Smoked Paprika, or regular paprika will work too|
|1 pkg||Hollandaise Sauce Mix or Your Own Sauce Made From Scratch|
Spray a 9x13 baking dish with cooking spray. Cut ham and Canadian bacon into half inch squares. Scatter half of the meat evenly on the bottom of the baking dish.
Cut muffins into half inch cubes and scatter them evenly on top of the meat in the baking dish. Top the muffins with the remaining meat, scattering it evenly.
Whisk the eggs in a 2 quart bowl and whisk in milk, salt and pepper. Pour egg mixture over the muffins and meat. Cover the dish with plastic wrap and refrigerate overnight.
Next morning, preheat oven to 375 degrees F. Remove casserole from the refrigerator and uncover it. Lightly sprinkle the paprika over the top of the casserole. Cover the casserole with foil and bake for 40 minutes.
Remove the foil and continue to bake, uncovered, until the bread mixture is set, about 20 minutes more. Remove the casserole from the oven and let it stand 5 minutes before serving.
Follow the directions on the Hollandaise sauce package mix. Spoon sauce over each serving. Delicious!