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Eggs Benedict Casserole Recipe

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This recipe for Eggs Benedict Casserole is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb Canadian bacon, chopped
6 English muffins, split and cut into 1 inch pieces
8 eggs
2 C 2 % milk
1 tsp onion powder
1/4 tsp paprika

SAUCE:
4 egg yolks
1/2 C heavy whipping cream
2 T lemon juice
1 tsp Dijon mustard
1/2 C butter, melted
Directions:
Directions:
Place half of the bacon in a greased 13 x 9 inch baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375 º F for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160 º or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Number Of Servings:
Number Of Servings:
12

 

 

 

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