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Eggs Benedict casserole for breakfast? Yes, it's possible!

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Eggs Benedict is one of the most popular breakfast dishes, but making mass quantities of it takes forever because of the involved preparation process. Luckily, eggs Benedict translates beautifully into a casserole, as demonstrated by this recipe from Greater Good. Not only is this casserole a delicious take on a breakfast classic, but it also dramatically cuts down preparation time and allows you to make several servings at once!
To make this hearty eggs Benedict casserole, you'll need:
a 12-ounce package of English muffins
1/2 of an onion
1 cup of spinach
salt and pepper to taste
10 eggs
2 cups of milk
2 cups of ham, cubed
hollandaise sauce (you can try this recipe if you want to make your own)
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To begin,cut the English muffins into cubes, then toast them in the oven for 7 to 10 minutes at 375 degrees.
While the English muffins are in the oven, saute your onion in butter and wilt your spinach with it. Then, in a separate bowl, whisk your eggs and milk together. Once they're adequately scrambled you can throw in your toasted bread, spinach, and onions.
Then, fry your ham cubes and add them to your mixture as well.
Stir all your ingredients together and chill for 2 hours. After the mixture has been adequately cooled, bake for 35 minutes while covered with foil, then 15 minutes uncovered.
Drizzle with hollandaise sauce, serve, and enjoy!
How would you tweak this recipe? For a full step-by-step tutorial, be sure to check out the video below. Don't forget to SHARE with your friends!
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