Eggs Benedict Casserole
Created by TwisSis on March 13, 2015
- Servings: 12
- Prep Time: 25m
- Cook Time: 45m
- Recipe #17930
Ingredients
- FOR CASSEROLE
- 12 ounces bacon (chopped, Canadian bacon)
- 6 (342 grams) English muffins (split & cut into 1-in pieces)
- 8 large eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- FOR HOLLANDAISE SAUCE
- 4 egg yolks
- 1/2 cup heavy cream (whipping)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter (melted)
How to Make
-
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.
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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.
Nutritional Facts
- 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