Eggs Benedict Casserole
- 6 English muffins
- 10 slices of Canadian bacon
- 1 eight ounce package of cream cheese (softened)
- 2 cups of milk
- 6 eggs
- ½ teaspoon of onion powder
- ½ teaspoon of mustard powder
- ½ teaspoon of garlic powder
- 2 teaspoons of paprika
Preheat oven to 350 degrees
Grease a 9” by 13” glass baking dish. Cut English muffins in half and cut or tear them into 1” pieces. Place ½ of the muffins into the bottom of the baking dish. Spread the cream cheese on top of the muffins. Cut bacon into I” strips and place on top of cream cheese. Place remaining muffin cubes on top.
In a bowl combine the milk, eggs & spices and stir until well blended. Pour egg mixture on top of the casserole. Sprinkle with paprika.
Cover with foil and store in the refrigerator over night.
Bake covered in a 350 degree oven for one hour. During the last 10 minutes remove the foil so that the top browns.
Cut into 10 pieces and Serve with Hollandaise Sauce on the side.
Eggs Benedict Casserole Recipe Tip
Best when prepared the night before.
More Breakfast Recipes
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures or even just after breakfast, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.