MAKE-AHEAD EGGS BENEDICT CASSEROLE

Make-Ahead Eggs Benedict Casserole image

This clever egg bake takes its flavor and ingredient cues from classic Eggs Benedict-think English muffins, Canadian bacon, eggs, herbs and hollandaise. We simply cut out the fuss of making individual servings in favor of a crowd-friendly casserole format. It might just be the most impressive breakfast casserole ever-and it can even be made ahead!

Provided by By Betty Crocker Kitchens

Time 3h

Yield 8

Number Of Ingredients 12

Ingredients

10 eggs, slightly beaten
1/3 cup Original Bisquick™ mix
2 cups half-and-half
1/3 cup chopped onions
1 clove garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
6 English muffins (12-oz package), split in half, each cut in 6 pieces (about 8 cups)
1 package (6 oz) sliced Canadian bacon, cut in quarters (about 1 1/3 cups)
1 package (1.25 oz) hollandaise sauce mix
2 tablespoons chopped fresh chives

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, beat eggs, Bisquick™ mix, half-and-half, onions, garlic, thyme, salt and pepper with whisk until well blended. Stir in English muffin pieces and Canadian bacon; mix well. Pour into baking dish. Cover and refrigerate at least 2 hours but no longer than 12 hours.
Heat oven to 350°F. Uncover casserole; stir mixture.
Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 270 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g