Eggs Benedict Casserole

  1. 6 English muffins, cut into 1/2-inch cubes
  2. 2 (6-ounce) packages Canadian bacon, cut into small pieces
  3. 1 1/2 cups fresh asparagus cut into 1-inch pieces
  4. 5 slices baby swiss cheese, cut into thin strips
  5. 8 large eggs
  6. 2 cups whole milk
  7. 3/4 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1/2 teaspoon onion powder
  10. 1/2 teaspoon paprika
  11. 1/2 cup shredded mozzarella cheese
  12. 2 green onions, chopped
  13. 2 (1.25-ounce) packets of hollandaise sauce mix,made according to package directions
  1. Lightly grease a 9X13-inch baking dish.
  2. Spread half of English muffin cubes in bottom of baking dish.
  3. Sprinkle half of Canadian bacon and half of asparagus on top of English Muffin cubes.
  4. Scatter swiss cheese pieces on top of asparagus and Canadian bacon.
  5. Repeat with remaining English muffin cubes, Canadian bacon, and asparagus.
  6. In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together.
  7. Pour evenly over casserole dish. Cover and refrigerate overnight.
  8. Preheat oven to 350 degrees.
  9. Bake covered for 40 minutes.
  10. Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes.
  11. Serve with hollandaise sauce.

Belum ada Komentar untuk "Eggs Benedict Casserole"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1


Iklan Tengah Artikel 2


Iklan Bawah Artikel