Breadcrumbs

eggs benedict casserole

Total Time: 1 Hour, 10 Minutes + Chilling (Overnight)
Prep Time: 25 Minutes + Chilling
Bake: 45 Minutes

Ingredients

Yield: 8 Servings

    • 12 oz Canadian bacon, chopped
    • 6 English muffins, split and cut into 1 inch pieces
    • 8 eggs
    • 2 cups 2% milk
    • 1 tsp onion powder
    • 1/4 tsp paprika

HOLLANDAISE SAUCE

    • 4 egg yolks
    • 1/2 cup heavy whipping cream
    • 2 Tbsp lemon juice
    • 1 tsp Dijon mustard
    • 1/2 cup butter, melted

Directions:

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

 

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