Eggs Benedict Casserole with Oven Baked Hashbrowns

Last night, my granddaughter helped me mix up a make-ahead home version of Eggs Benedict….in casserole form!

She was my only kitchen helper last night since my other grandgirls took a special trip with their Mommy and Daddy to watch Hawkeye Volleyball. (It was a homecoming for their Mommy since she played volleyball for the Hawkeyes!)

A Special Memory…

So this morning, I threw the casserole into the oven…and then I wondered if it would be possible to make hash browns without standing over the stove for 45 minutes. And…guess what…it is! I simply BAKED them on a cookie sheet…right along with the egg casserole! Easy Peasey!

Flip several times during cooking…I bet you can tell which one’s I’ve already flipped!

Delicious!

So here is our no-fuss, no-muss breakfast……

EGGS BENEDICT CASSEROLE
Preheat oven to 375 degrees…

8 eggs, beaten
2 Cups milk (whole milk would be best…but any kind works)
3 green onions, finely chopped
1 lb. sliced ham or Canadian Bacon, diced
1 tsp. salt
1/2 to 1 tsp onion powder
6 English muffins, diced

SAUCE
I used a packet of Knorr Hollandaise sauce…prepared as directed on label. (Prepare and keep warm until casserole is cooked and ready to serve.)

METHOD
Mix eggs, milk, onions, salt, onion powder. Place a layer of ham in greased 9 x 13 pan. Top with the English muffins. Top that with the rest of the ham. Pour egg mixture over all. Cover and refrigerate overnight. Bake at 375 degrees for about 30-45 minutes. Let stand for a few minutes to “set”

Spoon onto plate and top with some of the prepared Hollandaise sauce…YUM!

OVEN HASH BROWNS
Heat oven to 375 degrees…

1 bag frozen hash browns
salt and pepper
Extra Virgin Olive Oil or Vegetable Oil

METHOD
Spray a rimmed cookie sheet with cooking spray. Drizzle sheet with some Extra Virgin Olive Oil or vegetable oil. Spread a layer of frozen hash browns onto the tray and sprinkle with salt. Place cookie sheet on the lowest rack in the oven. (My egg casserole was on the rack above.) Bake for about 15 minutes, then remove and flip all the hash browns. Sprinkle that side with salt and pepper. Drizzle a small amount of oil over the potatoes and place back in the oven on the lowest rack. Bake another 15 minutes and flip again.

By the time my Eggs Benedict casserole was cooked…so were the hash browns!

YUM!!!

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