Eggs Benedict Casserole Recipe

By kddozier

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

Details

Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

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).