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      Tony Chachere's Eggs Benedict Casserole with Creole Crawfish Hollandaise Sauce

      by: Gaye Sandoz from Tony Chachere's


      Cooking spray

      8 large eggs

      2 cups milk

      3 green onions, chopped

      2 teaspoons Tony Chachere's Bold Creole Seasoning

      3/4 pound Canadian bacon, cut into 1/2 -inch dice

      6 English muffins, cut into 1/2-inch dice

      1/2 teaspoon paprika

      1/2 stick butter

      1/2 lb. crawfish tails (or shrimp)

      1 (.9 ounce) package hollandaise sauce mix

      1/2 cup milk

      2 tablespoons Tony Chachere's Creole Sandwich Sauce

      1/2 stick butter

      Directions:1. Spray 9x13-inch baking dish with cooking spray.2. Whisk eggs, 2 cups milk, green onions, Tony Chachere's Bold Creole Seasoning in a large bowl until well mixed.

      3. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.

      4. Preheat the oven to 375 degrees.

      5. Sprinkle casserole with paprika; cover with aluminum foil.

      6. Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.

      7. Heat butter in skillet. Saute' crawfish for 1 minute. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add butter and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.