Eggs Benedict Casserole

12 servings. Make ahead & refrigerate overnight.

Eggs Benedict Casserole
Eggs Benedict Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ozs. Canadian bacon, chopped

  • 6

    Englih muffins, split in half & cut into 1 in pieces

  • 8

    Lg eggs

  • 2

    c 2% milk

  • 1

    t onion powder

  • 1/4

    t paprika

  • Hollandaise Sauce

  • 4

    Lg egg yolks

  • 1/2

    c heavy whipping cream

  • 2

    T lemon juice

  • 1

    t Dijon mustard

  • 1/2

    c butter, melted

Directions

Place half of Canadian bacon in greased 3 qt. or 13x9 in baking dish; top with English muffins & remaining Canadian bacon, in Lg bowl whisk eggs, milk & onion powder; pour over top. Refrigerate covered overnight. Preheat oven to 375. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 min. Uncover; bake 10-15 min longer until knife inserted near center comes out clean. In top of double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice & mustard until blended; cook until mixture is just thick enough to coat a metal spoon & temperature reaches 160, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

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