Eggs Benedict Casserole


 

Place half of the Canadian bacon in a greased 3-quart or 13x9-inch baking dish. Top with the English muffin pieces and remaining Canadian bacon.

In a large bowl, whisk together the eggs, milk and onion powder. Pour the egg mixture over the prepared casserole. Wrap the casserole tightly. Refrigerate overnight.

Bake the casserole

Preheat the oven to 375°F. Remove the casserole from the refrigerator while the oven preheats.

Sprinkle the top of the casserole with paprika. Bake, covered, for 35 minutes. Uncover, and bake for 10 to 15 minutes longer, until a knife inserted in the center comes out clean.

Prepare the hollandaise sauce

In a double boiler or a metal bowl set over simmering water, whisk together the egg yolks, heavy whipping cream, lemon juice and mustard until blended. Cook, whisking constantly, until the mixture is just thick enough to coat a metal spoon and the temperature reaches 160°.

Reduce the heat to very low. Very slowly drizzle in the warm melted butter, whisking constantly.

Serve the eggs Benedict casserole

Scoop the casserole onto serving plates, and top with hollandaise sauce. If desired, sprinkle with chives. Serve  immediately.

ENJOY YOUR MEAL

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