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.
Prep Time:
25 min
Cook Time:
55 min
Servings:
12
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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
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Bob Evans Original Roll Pork SausageInstructions
- 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.
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