This delicious twist on a classic morning dish is sure to impress, and it’s easy on you — no egg poaching required!
Serving Size:
8
Active Time:
30 min.
Total Time:
1 hr.
Ingredients
- 2 (.9 oz.) pkgs. Hollandaise sauce mix
- 10 large eggs, divided
- 1 tsp. minced fresh rosemary
- 2 tsp. all-purpose garlic-and-herb seasoning salt
- 10 English muffins, toasted and diced
- 2 cups fresh baby spinach
- 1½ cups (6 oz.) diced smoked ham
- ¾ cup diced plum tomatoes
Instructions
- Prepare Hollandaise mixes as package directs. Let cool to room temp. In large bowl, whisk together cooled sauce, 2 eggs, rosemary and seasoning salt. Add next 4 ingredients; toss gently to coat. Transfer to greased 9″ x 13″ casserole dish. Cover; chill overnight.
- Place uncovered casserole in oven. Set oven to 350°F. When oven is fully heated, bake 20 min. Make 8 wells in casserole. Crack remaining eggs into each well. Bake 10 min. or until cooked through.
