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Eggs Benedict Casserole Recipe

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This recipe for Eggs Benedict Casserole, by , is from JoLene's Cookbook, 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:  
JoLene Bell/Lil' Luna

Category:
Category:

Ingredients:  
Ingredients:  

Ingredients
12 oz Canadian Bacon chopped
6 english muffins cut into 1 inch pieces
8 eggs
2 cups milk
1/4 tsp paprika
Hollandaise Sauce
4 egg yolks
1/2 cup heavy whipping cream
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 cup butter melted

Directions:
Directions:
Instructions
Place half of the Canadian bacon in a greased 9x13 dish. Add English muffin pieces on top. Top with the rest of the bacon.

In a medium bowl whisk eggs and milk. Mix well and pour over the top. Refrigerate for at least 1-2 hours.
Preheat oven to 375.
Sprinkle paprika on top of the casserole, cover and bake for 30-35 minutes. Uncover and bake an additional 10-15 minutes.
In a small pot, whisk egg yolks, cream, lemon juice and mustard on LOW heat until blended. Stir constantly and cook until it reaches 160 degrees or enough to coat a metal spoon. Slowly add butter, whisking constantly and until well combined. Serve immediately with casserole. ENJOY!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep Time 10 minutes Cook Time 45 minutes Refrigerate 1 hour Total Time 55 minutes

 

 

 

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