Eggs Benedict Casserole
Easter Morning is the perfect time to make this casserole. You assemble the night before and throw into the oven in the morning.
Eggs Benedict Casserole
6 English Muffins cut into 1 inch pieces (or stale bread) 12 ounces of Canadian bacon or thin sliced ham, cut into 1 inch pieces 8 large eggs 2 cups of milk or half & half 1/2 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon white pepper
Quick Hollandaise (recipe below)
a sprinkle of paprika
Directions:
1. Spray a 9 X 13 baking pan with baking spray and add English muffin pieces and Canadian bacon.
2. In a medium bowl, whisk eggs, milk, dry mustard, salt and white pepper together. Pour over English muffins mixture. Cover with foil and refrigerate 2 to 8 hours.
3. Preheat oven to 375 degrees. Bake casserole for 30 minutes, keep covered. Remove foil and bake 15 minutes more.
Let stand 10 minutes before serving! Serve with Hollandaise sauce drizzled on top, then sprinkle with paprika.
Quick Hollandaise
Ingredients
4 egg yolks 1 Tablespoons hot tap water 1-2 Tablespoon fresh lemon juice, depending on how much lemon you like 3/4 cup melted real butter 1/8 teaspoon salt Dash of Tabasco Sauce or cayenne pepper
Add egg yolks, water, and lemon juice into a blender. Melt butter until very hot. With the blender running on low speed, SLOWLY drizzle very hot melted butter into the egg yolk mixture.
Blend until the sauce is thickened. Season with salt and dash of Tabasco sauce to taste
*To make Gluten Free use GF Muffins.
*I double the Hollandaise recipe.
*You can also half this recipe and bake in an 8×8 pan.