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Eggs Benedict Casserole

Eggs Benedict Casserole

Eggs Benedict Casserole

This is not only a company-worthy breakfast but also a great dinner.  I have tweaked this recipe from one I found in a magazine a few years ago. I also don’t add butter and use low-fat or skim milk in the Hollandaise sauce to delude myself about the calorie consumption.  I believe I may have forgotten to add the spinach to the casserole pictured above but, in my defense, I recently turned 50 so what do you expect?

Ingredients

2 pkgs. Hollandaise sauce mix (I think Knorrs brand tastes the best.)
A dozen eggs
1 tsp. minced fresh rosemary
2 cups baby spinach
1½ cups cut up Canadian bacon or ham
1.5 lb. steam-in-the bag potatoes (I prefer the Yukon Gold.)
3 sliced plum tomatoes

Directions:

Prepare the Hollandaise sauce according to the package. (Like I said, I use low-fat or skim milk and omit the butter.) Let the sauce cool and thicken a bit and then whisk it with 2 of the eggs and the rosemary. Meanwhile, microwave the steam-in-the-bag potatoes.  Once the potatoes are cooked, spread them out on the bottom of a 13″ x 9″ pan and mash them a bit with a fork. Mix together the remaining 10 eggs in a bowl with a whisk. Pour the eggs over the potatoes. Lay the baby spinach and the tomatoes on top. Pour the Hollandaise sauce over everything. That’s it! Bake uncovered for 30 minutes in a 350ºF oven and you’re good to go. I often make this the night before and let it sit on the counter for a bit in the morning before baking.