Eggs Benedict Casserole

Eggs Benedict Casserole

Photo by jill g.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    English muffins, 1″ dice

  • 10 -12

    ounces Canadian bacon (2 packages, or use diced ham), medium

  • dice

  • 8

    large eggs

  • 2

    c. whole milk

  • 1

    t. onion powder

  • 1

    t. dried mustard

  • cooking spray

  • ½

    teaspoon paprika

  • ½

    c. butter (Land O Lakes is on sale)

  • 4

    large egg yolks

  • ½

    c. heavy cream** (Dean’s Whipping Cream is on sale)

  • 2

    T. fresh lemon juice

  • 1

    t. Dijon mustard

Directions

Easy Hollandaise Sauce, recipe follows (or, use a Hollandaise mix such as Knorr) Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. In a medium mixing bowl, combine eggs, milk, onion powder, and mustard powder. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. While casserole bakes, make Easy Hollandaise Sauce. To serve, cut casserole into squares and divide among plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Cut the butter into chunks. Place in a 1-quart glass measuring cup or bowl, and microwave, covered with a paper towel, on high until nearly melted, about 45 seconds. Remove from microwave and stir until completely melted. Place the egg yolks in a small bowl and beat them well with a whisk or fork. Add to the butter and stir well. Add the cream and lemon juice to the egg mixture and stir well. Microwave mixture, uncovered, on high until just slightly thick (1 to 2 minutes depending on your microwave), stopping every 20 seconds to stir with a whisk. Remove sauce from microwave and stir in the mustard. Season to taste with salt and pepper. Serve immediately over hot egg casserole.


Nutrition

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