Eggs Benedict Casserole

This delicious twist on a classic morning dish is sure to impress, and it’s easy on you — no egg poaching required!

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

1. 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.
2. 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.