Eggs Benedict Casserole
6 English muffins
2 (10- to 12-oz.) pkg. Canadian bacon
2 c. reduced-fat or whole milk
1 tsp. onion powder
Cooking oil spray
Easy Hollandaise Sauce (see recipe)
Cut the muffins into 1/2-inch cubes. Set aside. Cut the Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in the milk and onion powder.
Spray a 9- by 13-inch glass or ceramic baking dish with cooking oil spray. Scatter half of the Canadian bacon evenly in the bottom of the dish. Scatter the muffin cubes on top of the Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour the egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let the bread absorb the egg mixture.
Preheat the oven to 375 degrees.
Remove the casserole from the refrigerator, and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove the dish from the oven, remove the foil, return the 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 the oven and let it stand 5 minutes before serving.
While the casserole bakes, make the Easy Hollandaise Sauce (recipe follows). To serve, cut the casserole into squares and place them on individual plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Nutrition information per serving (with 2 tablespoons of Hollandaise sauce):
Calories345 Fat 21 gSodium810 mg
Carbohydrates20 g Including sat. fat 10 g Dietary fiber1 g