Eggs Benedict Strata

A brunch classic reimagined! Layers of fluffy bread, savory sausage, and rich eggs come together in this make-ahead dish, baked to golden perfection and topped with creamy hollandaise. It’s an elegant, crowd-pleasing twist on traditional Eggs Benedict—perfect for holidays or weekend gatherings.

Ingredients

1 Pound Bob Evans Original Roll Pork Sausage
10 Ounces baby spinach
6 English muffins halved and cut into 1-inch pieces
2 Cups shredded fontina cheese
4 Large eggs
1.25 Ounces envelopes hollandaise sauce mix divided
1 Teaspoon kosher salt
1 Teaspoon pepper
1½ Cups milk
¼ Cup butter
1 Cup cold water

Featured Product

Bob Evans Original Roll Pork Sausage

Instructions

Cook sausage in a large skillet over medium heat until sausage is browned and crumbly.
Drain, if needed, and return to skillet. Gradually add spinach, stirring until wilted. Remove from heat, and cool slightly.
Layer half of English muffins, half of sausage mixture, and all of cheese in a lightly greased 9x13-inch baking dish.
Top with remaining muffins and remaining sausage mixture.
Whisk together eggs, 1 package hollandaise sauce mix, salt, pepper, and milk in a bowl.
Pour over sausage mixture. Cover, and refrigerate at least 8 hours. Preheat oven to 325°F.
Remove from refrigerator, uncover, and let strata stand at room temperature 30 minutes. Bake 50 to 55 minutes or until center is set.
Meanwhile, prepare remaining hollandaise sauce mix according to package directions using butter and cold water; drizzle over baked casserole.