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EGGS BENEDICT CASSEROLE Recipe

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This recipe for EGGS BENEDICT CASSEROLE, by , is from Life is What You Bake It!, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 English muffins, split and toasted
10 - 12 ounces Canadian bacon or ham, diced
8 large eggs
2 cups reduced fat milk
1 teaspoon onion powder
1/2 teaspoon paprika
2 - 3 cups prepared Hollandaise sauce

Use Knorr's Hollandaise sauce. Prepare as directed on package and add 1-2 teaspoons fresh lemon juice

Directions:
Directions:
Spray a 9 x 13-inch glass pan with cooking spray.

Cut toasted muffins into 1/2-inch cubes. Set aside. Cut bacon/ham into 1/2-inch squares. Set aside. Whisk the eggs in a 2 quart bowl. Whisk in milk and onion powder.

Scatter half of the bacon/ham evenly in bottom of baking dish. Scatter muffin cubes on top, then top with remaining bacon/ham. Pour egg mixture over the casserole. Cover with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.

Preheat oven to 375. Remove casserole from refrigerator, uncover. Sprinkle with paprika. Cover with foil and bake for 40 minutes. Remove dish from oven, uncover and return to oven. Continue to bake until eggs are set and bacon begins to crisp, about 20 minutes more. Remove from oven and let stand 5 minutes before serving.

While casserole bakes, prepare Hollandaise Sauce. Cut casserole into squares, spoon about 2 tablespoons of warm sauce on each and serve

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour 20 minutes
Personal Notes:
Personal Notes:
Made this for the first time in 2016 at Christmas when we had the kids in for brunch. It tastes exactly like eggs Benedict!

 

 

 

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