Eggs Benedict Casserole
Recipe: #17930
March 13, 2015
Categories: Breakfast, Casseroles, Eggs, New England, Brunch, Mothers Day, Oven Bake, more
"I adore Eggs Benedict! But 1 thing that keeps me from making it more often than I do is I can't manage making it for more than 1 or 2 at a time when I really need it for 6 or more. Taste of Home gave me & everyone like me the solution. "Here's a casserole as tasty as Eggs Benedict, but w/o the hassle. Simply assemble the ingredients ahead & bake it the next morning for an elegant breakfast or brunch." (Sandie Heindel of Liberty, Mo) - Originally published as "Eggs Benedict Casserole" in COUNTRY WOMAN February/March Issue, 2010, Page 29. Time does not include chill time. Enjoy!"
Original is 12 servings
Ingredients
- FOR CASSEROLE
-
-
-
-
-
-
- FOR HOLLANDAISE SAUCE
-
-
-
-
-
Nutritional
- Serving Size: 1 (233.4 g)
- Calories 686.6
- Total Fat - 52.3 g
- Saturated Fat - 20.4 g
- Cholesterol - 1089.1 mg
- Sodium - 792.4 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 0.4 g
- Sugars - 12 g
- Protein - 30.9 g
- Calcium - 195.1 mg
- Iron - 3.7 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place half of the Canadian bacon in a greased 3-qt or 13 x 9-in baking dish. Top w/English muffins & remaining bacon. In a large bowl, whisk eggs, milk & onion powder. Pour over top & refrigerate overnight, covered.
Step 2
Preheat oven to 375F. Remove casserole from refrigerator while oven heats. Sprinkle top w/paprika. Bake for 35 min, covered. Uncover & bake 10-15 min longer or until a knife inserted near the center comes out clean.
Step 3
In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice & mustard until blended. Cook until mixture is just thick enough to coat a metal spoon & temp reaches 160F, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately w/casserole.
Tips
- Double boiler or metal bowl.
3 Reviews
You'll Also Love
