Happy Mother’s Day! We wanted to share a recipe from The Quarantine Cookbook for all of the special mom’s out there! If you like Eggs Benedict (although, eggs can be it or miss or $$$ nowadays) this is a great casserole for Mother’s Day. And, if you like sauce, make extra! 
English Muffin Eggs Benedict Casserole
This is a palette-pleasing breakfast casserole to say the least, with substitution options of crab and spinach. And, much easier for kiddos to cook vs. poaching eggs with individual assembly.
Difficulty: Medium
8 English Muffins (Toasted and cut into ¼ pieces)
10 eggs (beaten)
2 cups milk or heavy cream
1 bunch green onions (chopped)
1 tablespoon garlic salt
1 lb. Canadian bacon cut into ¼ inch pieces (may substitute for 3 6 oz. cans of crabmeat – drained or 1 16oz bag of frozen spinach – defrosted and drained)
1 tablespoon paprika
1 package Hollandaise sauce mix
Servings: 8
Directions:
1. Spray 9×13 baking dish. Mix eggs, milk, green onions, garlic salt in bowl until blended. Place ½ Canadian bacon at the bottom of the baking dish, top with toasted English muffins and spread remaining Canadian bacon across. Pour egg mixture over casserole, cover and refrigerate overnight.
2. Preheat oven to 375 degrees, sprinkle casserole with paprika, cover with foil and bake 45 minutes.
3. Prepare Hollandaise sauce according to package instructions, pour over casserole when cooking is complete and serve hot.
