Eggs Benedict Casserole

This make-ahead Eggs Benedict Casserole is a cheater version of classic Eggs Benedict, with English muffins that soak in an egg mixture overnight layered with Canadian bacon, then topped with an egg mixture before you bake and topped with our Peppered Gravy. Incredibly delicious and perfect for busy weekends.

Ingredients

• For the Casserole: 12 ounces Canadian bacon , roughly diced
• 6 whole English muffins, toasted, buttered and cut into 1 inch pieces.
• 8 large eggs
• 2 cups whole milk
• ½ teaspoon seasoning salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• fresh chopped chives , for garnish
• For the Sauce:
• 1/2 cup Old-Time Peppered Gravy mix (SKU 428200)
• 2 1/2 cups water
• 1 tablespoon Dijon mustard
• ¾ cup shredded yellow cheddar cheese.
• 1 teaspoon paprika

Instructions

1. Grease the inside of a 9-inch x 13-inch baking dish.
2. Spread half of the Canadian bacon on the bottom of the dish. Layer the English muffin pieces on top of the meat.
3. In a medium bowl, whisk the eggs, milk, and seasonings together. Pour over the English muffins.
4. Spread the remaining meat over the top of the English muffins. Cover with foil and refrigerate overnight, or at least 4 hours.
5. Preheat oven to 375 degrees F. Bake covered for 35 minutes. Remove the foil and bake an additional 10-15 minutes or until cooked through.
6. While the casserole is baking, make the gravy. In a heavy saucepan, thoroughly mix the water and gravy mix with a wire whisk. Bring mixture to a boil over medium heat, while stirring. Reduce to a simmer and add mustard, paprika and cheddar cheese. Remove from heat.
7. To Serve, cut casserole into slices, top with gravy, and chopped chives. Serve warm.

Notes

Serves 8

Old-Time Peppered Gravy mix  Item# 428200