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Eggs Benedict Casserole Recipe

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This recipe for Eggs Benedict Casserole 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!
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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