Eggs Benedict Casserole | Thomas' Breads

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Servings: 6
Time: 65 mins
Ingredients: 9
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Ingredients

6 Thomas’® Light Multi-Grain English Muffins
1 cup Canadian bacon, diced
½ cup white onion, diced
3 cups heavy cream
8 eggs, divided
1 cup Hollandaise sauce
chopped chives
salt & pepper

Directions

Preheat oven to 375°F.
Split English Muffins with hands or a fork. Line a 9x13” casserole dish with English Muffin bottoms and top evenly with Canadian bacon and onions. Place English Muffin tops on with the nooks and crannies yumminess facing out.
In a bowl, whisk heavy cream and 2 eggs. Pour mixture over English Muffins, making sure to coat evenly.
Crack remaining eggs one at a time and gently place on top of each Muffin. Season with salt & pepper.
Bake for 40–45 minutes until egg whites have cooked through, but yolks are not solid.
Remove from heat and top with Hollandaise sauce and chives.

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Thomas'^® Light Multi-Grain English Muffins

A lighter take on our classic Multi-grain English Muffins. 100 calories and 8g of fiber make them the right choice any time of day.

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