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Eggs Benedict Casserole Recipe

Eggs Benedict Casserole Recipe photo by Taste of Home

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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

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Eggs Benedict Casserole Recipe

Prep: 25 min. + chilling Bake: 45 min.

Yield: 12 Servings

25 45 70

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 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).

Nutritional 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.

Originally published as Eggs Benedict Casserole in Country Woman February/March 2010, p29

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Eggs Benedict Casserole

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Reviewed on Jun. 25, 2010 by kqueeney

Very good with rave reviews. Everyone wanted the recipe.

Reviewed on Apr. 09, 2010 by Patty Green

Our adult children were home for Easter and said we should have this again.

Reviewed on Apr. 02, 2010 by Dary

It was great! We served this for Good Friday brunch to a group of twelve. Good thing we made 2!

Reviewed on Feb. 08, 2010 by hmscott

My family enjoyed this recipe. I didn't have canadian bacon on hand so I ended up using regular bacon- which worked out just fine. The sauce on top was perfect- so, so yummy!

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