Eggs Benedict Casserole with Creole Crawfish Hollandaise Sauce


Cooking spray

8 large eggs

2 cups milk

3 green onions, chopped

2 teaspoons Tony Chachere’s Bold Creole Seasoning

Black pepper

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

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

1 stick butter, melted

1/2 teaspoon paprika

½ stick butter

1 (9 ounce) package hollandaise sauce mix

½ cup milk

1 teaspoon Creole seasoning.

½ stick butter

½ lb. crawfish tails (or shrimp)


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. Pour melted butter on top of casserole. 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 remaining ½ stick butter in skillet. Add ½ cup of milk. Bring to a boil. Whisk in Hollandaise Sauce, stirring frequently. Add TC Creole Sandwich Sauce. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Add crawfish. Cut casserole into squares. Spoon sauce over casserole to serve. Serves 10-12.