Eggs Benedict Casserole Recipe

Eggs Benedict Casserole Recipe
Eggs Benedict Casserole Recipe

PREP TIME

25

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • 3/4 pound Canadian bacon, chopped

  • 6 English muffins, split and cut into 1-inch pieces

  • 8 eggs

  • 2 cups 2% milk

  • 1 teaspoon onion powder

  • 1/4 teaspoon paprika

  • 4 egg yolks

  • 1/2 cup heavy whipping cream

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 1/2 cup butter, melted

Directions

Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately. Yield: 12 servings (1-2/3 cups sauce).

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