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Oct
19
Overnight Eggs Benedict Casserole

Wake up to delicious with this recipe for overnight eggs benedict casserole, perfect for this weekend's brunch or for overnight guests. Ingredients: 12 ounces Canadian bacon, chopped 6 English muffins, split and cut into 1 -inch pieces 8 large eggs 2 cups 2% milk 1 teaspoon onion powder 1/4 teaspoon paprika HOLLANDAISE SAUCE: 4 large egg yolks 1/2 cup heavy whipping cream 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1/2 cup butter, melted Instructions Place half of the Canadian bacon in a greased 3 -qt or 13x9-inch baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight Preheat oven to 375 degrees, Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. In top of a double boiler or a metal bowl over simmering water, whisk egg yolk cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole and ENJOY!