Ingredients

How to make it

  • Cut muffins into 1/2-inch cubes. Set aside.
  • Cut Canadian bacon into 1/2-inch squares. Set aside.
  • Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
  • Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
  • Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
  • To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
  • Makes 10 servings.
  • NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes

Reviews & Comments 3

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  • binky67 5 years ago
    Now this is my kind of food :-)
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    " It was excellent "
    misslizzi ate it and said...
    This sounds amazing! I love eggs benedict and I love casseroles!

    Do you think this would work as an eggs florentine, with spinach instead of the canadian bacon?
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    " It was excellent "
    fizzle3nat ate it and said...
    TO DIE FOR! I adore Eggs Benedict - it is my all-time favorite breakfast. No wonder why you get rave reviews - how you you not? So good. A definite save and must-try. I'm printing now. Thanks for sharing! - Natalie
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