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Eggs Benedict Casserole

Eggs Benedict Casserole
Here’s a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch.—Sandie Heindel, Liberty, MO
12 ServingsPrep: 25 min. + chilling Bake: 45 min.

Ingredients

  • 3/4 pound Canadian bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 eggs
  • 2 cups 2% milk
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • SAUCE:
  • 4 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter, melted

Directions

  • Place half of the bacon in a greased 13-in. x 9-in. 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° 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
© Taste of Home 2013

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Eggs Benedict Casserole (continued)

Directions (continued)

  • reaches 160° 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. Yield: 12 servings
  • (1-2/3 cups sauce).
Nutrition Facts: 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013