Eggs benedict casserole recipe

Breakfast today, May 25, 2015
So sinful but yet so delicious, ridiculously easy to make, and will with guarantee be a hit with everybody around the breakfast/brunch table
12 servings
  • 12 ounces Canadian bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 Eggland's Best Eggs
  • 2 cups 2% milk
  • 1 teaspoon onion powder
  • ¼ teaspoon paprika
  • 4 egg yolks
  • ½ cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ cup butter, melted
1) Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

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

In top of a double boiler 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°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Notes: Serving size - 1 piece with about 2 tablespoon sauce
aHousewife’s notes: I just used a store bought Hollandaise sauce, and it was so delicious.
Nutritional notes:
Calories per serving 286

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