Salsa de corne chile.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 10 |
| Yield: | 1 (9×13-inch) casserole |
Ingredients
- cooking spray
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound Canadian bacon, cut into 1/2-inch dice
- 6 English muffins, cut into 1/2-inch dice
- ½ teaspoon ground paprika
- 1 cup milk
- 1 (.9 ounce) package Hollandaise sauce mix
- ¼ cup butter
Instructions
- Grease a 9×13-inch baking dish with cooking spray.
- Prepare casserole: Whisk together milk, eggs, green onions, onion powder, and salt in a large bowl until well combined. Set aside.
- Layer 1/2 of the Canadian bacon in the prepared baking dish. Cover with English muffins. Top with remaining Canadian bacon, then pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove plastic wrap from the baking dish. Sprinkle casserole with paprika and cover the baking dish with aluminum foil.
- Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.
- When casserole is almost finished baking, make sauce: Whisk together remaining milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.
- Slice casserole into 10 pieces. Drizzle warm sauce over each piece.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 1053 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
follow exactly and came out great
Used bacon fried to a crisp broken up (not peameal), and toasted the English muffins. We’re huge egg benny lovers and loved this recipe. So good!
Absolutely loved. I used sourdough English muffins and toasted them extra like some of the suggestions. I changed out paprika for chili powder. I will definitely continue to use this recipe.
Made my own Hollandaise sauce. Changed Canadian bacon to smoked salmon. Quick and so delicious!
I made this and my family LOVED it!! I did not make any changes. This will make it into my favorites!!
Made this for Christmas morning. Big hit! Will use two packets of sauce next time.
I’ve made this Christmas breakfast for three years now. Everyone loves it, even the picky eaters. It has become a family tradition.
I agree with making 2 pkgs of Hollandaise sauce! YUM. I also like to add a little chopped kale, and extra green onion. It’s requested for every Christmas morning.
Amazing!
I love eggs Benedict but only liked this. I think the eggs or English Muffins needed more flavor. Couldn’t say what but bites without the hollandaise were lacking some punch. Bake time was almost an hour in my oven. Would experiment and make again. Love this idea! Thank you!
I made this for my daughter’s 20th bday breakfast.my family loved it
My adjustments were to use diced ham rather than Canadian bacon and I added about 3 oz. sliced baby Swiss cut into small pieces on top. I also lightly toasted the muffins before cubing. My whole family enjoyed it, however I feel like needed some freshness to cut through the richness. Next time I may add some lemon zest into the egg mixture, a pinch of cayenne or some fresh parsley. It had a nice bread to egg mixture ratio. I baked it at 350 for 45 minutes since I needed that temp for other items. A big winner for our brunch today.
Perfect addition to our Easter breakfast table! I adapted this recipe to be more diabetic friendly by using whole wheat English muffins. Everyone loved it.
Like another reviewer, I toast the muffins for extra texture, dice them up and let them dry out for several hours. I also stir in about a teaspoon of Dijon mustard with the eggs. I have made this with diced parboiled asparagus layered in with the ham, it was tasty and looked pretty. Favorite variation is to sprinkle a cup of shredded Swiss cheese on top for the last 15 minutes of baking, and serve with avocado slices on the side. Now that’s yummy.
I love Eggs Benedict! I changed up the recipe on a couple of things. I toasted the English muffins then placed in casserole dish, i used ham and sliced like canadian bacon and lightly fried on both sides then placed on English muffins. Egg mixture i used 1/4 c. Finely chopped Vidalia onion and added 4 cheese cheddar and whisked, poured over English muffins and ham and refrigerated overnight. Left out onion powder but added salt & pepper , sprinkled paprika before putting in oven. When done used 2 pkgs hollandaise sauce mix (i luv hollandaise sauce). Just absolutely delicious ??
So good!! This is a keeper for sure. I had to bake an additional 30 minutes, with the foil off, to get the eggs to set. But this recipe is a keeper!
My husband and I absolutely loved it!
hey guys hows it goin lol
I, in general, do not like any casseroles. This was so good and my guests loved it. I did top mine with quarters grape tomatoes for a touch of acid to break up some of the richness.
I made the casserole just as the recipe instructed and it was good. It would have been much better if I had made a homemade Hollandaise sauce instead of using the packet.
My husband and I did not like this at all. It didn’t have much taste except for the hollandaise sauce which tasted awful. Never ever will make this again.