Eggs Benedict Casserole
Eggs Benedict Casserole

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggs benedict casserole. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Eggs Benedict Casserole is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Eggs Benedict Casserole is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook eggs benedict casserole using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Eggs Benedict Casserole:
  1. Make ready 6 oz Canadian bacon or ham, chopped
  2. Get 3 English muffins, cut into 1 inch pieces
  3. Make ready 4 Eggs
  4. Make ready 1 cup 2% milk
  5. Prepare 1/2 tsp Onion powder
  6. Take 1/4 tsp Paprika
  7. Get hollandaise sauce
  8. Prepare 4 Egg yolks
  9. Get 1/2 cup Heavy whipping cream
  10. Prepare 2 tbsp Lemon juice
  11. Get 1 tsp Dijon mustard
  12. Take 1/2 cup Butter, melted
Instructions to make Eggs Benedict Casserole:
  1. Place half ham in bottom of a greased 8X8 baking pan, top with English muffins, followed by remaining ham.
  2. Whisk eggs, milk, and onion powder in large bowl. Pour over top of ham and muffins. Refrigerate overnight. (I made this at 9am, refrigerated till 3pm, and served for dinner-turned out great)
  3. Preheat oven to 375°F. Remove casserole from fridge while preheating. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover and bake 10-15 minutes longer.
  4. In top of double boiler, or metal bowl over simmering water, whisk all hollandaise ingredients but butter constantly, until 160°F, or thick enough to Coat metal spoon.
  5. Turn off heat. Very slowly whisk in melted butter. Serve sauce with casserole immediately.
  6. Source: Taste of Home magazine 2013 - Sandie Heindel of Liberty, MO

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