Overnight Eggs Benedict Casserole
Ingredients
The casserole
-
2
pkg
Canadian bacon, chopped (6 oz each)
-
1
pkg
English muffins (13 oz, 6 total)
-
8
large
eggs
-
½
tsp
onion powder
-
¼
tsp
garlic powder
-
¼
tsp
paprika
-
to taste
salt and freshly ground black pepper
-
2
cups
milk (anything but skim)
-
to taste
minced fresh chives or parsley
The hollandaise sauce
-
4
large
egg yolks
-
½
cup
heavy cream
-
2
Tbsp
fresh lemon juice
-
1
tsp
dijon mustard
-
½
cup
unsalted butter, melted
-
¼
tsp
salt
-
⅛
tsp
sugar
-
⅛
tsp
cayenne pepper (optional)
Instructions
- Grease a 13 by 9-inch baking dish and layer half of the Canadian bacon.
- Top with the English muffin cubes and then the remaining Canadian bacon.
- In a bowl, whisk together the eggs, onion powder, garlic powder, paprika, salt, pepper, and milk until blended.
- Pour the egg mixture evenly over the casserole and cover with plastic wrap. Chill in the refrigerator overnight.
- The next morning, preheat the oven to 375°F and let the casserole rest for at least 15 minutes.
- Remove plastic wrap, cover with foil, and bake for 30 minutes.
- Uncover and bake until set, about 15 to 20 minutes longer.
- For the hollandaise sauce, whisk egg yolks, cream, lemon juice, and mustard in a bowl over simmering water until it reaches 160°F.
- Slowly whisk in melted butter, then add salt, sugar, and cayenne pepper. Serve the casserole warm topped with hollandaise sauce and herbs.
Nutrition Facts (estimated)
Servings
10
Calories
361
Total fat
22g
Total carbohydrates
21g
Total protein
12g
Sodium
623mg
Cholesterol
270mg
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