Spinach and Tomato Eggs Benedict Casserole

Breakfast

Prep time: 15 mins

Total time: 1 hour 15 mins

Split English muffins in half and chop into 1-inch cubes. Lightly grease a 9x13” baking dish and layer with chopped English muffins, spinach, ham, and green onions.
In a medium-sized bowl, whisk together eggs, milk, and black and cayenne pepper. Pour egg mixture evenly over the bread to make sure the bread is all submerged. Arrange sliced tomatoes over the top of the casserole. Cover with tinfoil and refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Bake for 50-60 minutes, until the egg custard has set.
While the casserole is baking, about 20 minutes prior to serving, prepare Hollandaise sauce according to package directions.
To serve, portion casserole onto plates and drizzle with Hollandaise sauce. Casserole can keep in the refrigerator for up to 5 days. For a quick and protein-packed breakfast, reheat a slice of casserole in the microwave with a slice of cheddar cheese.