Monday, July 9, 2012

Eggs Benedict Casserole

This past saturday we had Molly's bridal shower. It was a success. We had a theme "Breakfast at Tiffany's". I found a great casserole for brunch it is a eggs benedict casserole. It is so easy, you can make the casserole the day before and whip up the sauce in the morning in 15 minutes.

12 ServingsPrep: 25 min. + chilling Bake: 45 min.


  • 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


  • 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).
    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.

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