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Breakfast Recipes

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!

Serving Size:


Active Time:

30 min.

Total Time:

1 hr.


  • 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


  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.

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