Sunday, December 22, 2013

Eggs Benedict Casserole

This overnight breakfast bake will make your (Christmas??) morning easier~

Eggs Benedict Casserole

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

Hollandaise Sauce

3 egg yolks
1/2 C heavy whipping cream
2 Tbsp. lemon juice
1 5sp. Dijon mustard
1/2 C butter, melted

Place half of the Canadian bacon in a greased 3-qt. or 13" x 9" 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.

Preheat oven to 375 degrees.  Remove casserole from refrigerator while oven heats.  Sprinkle top with paprika.  Bake, uncovered, 35 minutes.  Uncover; bake 10-15 minutes or until a knife inserted near center comes out clean.

In top of a double broiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until 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.

Makes 12 servings

No comments:

Post a Comment