Eggs Benedict Casserole

Name: Eggs Benedict Casserole
Ingredients: 6 oz Canadian bacon or ham, chopped; 3 English muffins, cut into 1 inch pieces; 4 Eggs; 1 cup 2% milk; 1/2 tsp Onion powder; 1/4 tsp Paprika; 4 Egg yolks; 1/2 cup Heavy whipping cream; 2 tbsp Lemon juice; 1 tsp Dijon mustard; 1/2 cup Butter, melted

11 ingredients

15 steps

Ingredients

6 oz Canadian bacon or ham, chopped
3 English muffins, cut into 1 inch pieces
4 Eggs
1 cup 2% milk
1/2 tsp Onion powder
1/4 tsp Paprika
4 Egg yolks
1/2 cup Heavy whipping cream
2 tbsp Lemon juice
1 tsp Dijon mustard
1/2 cup Butter, melted

Directions

1

Place half ham in bottom of a greased 8X8 baking pan, top with English muffins, followed by remaining ham.
2

Whisk eggs, milk, and onion powder in large bowl.
3

Pour over top of ham and muffins.
4

Refrigerate overnight.
5

(I made this at 9am, refrigerated till 3pm, and served for dinner-turned out great)
6

Preheat oven to 375F.
7

Remove casserole from fridge while preheating.
8

Sprinkle top with paprika.
9

Bake, covered, for 35 minutes.
10

Uncover and bake 10-15 minutes longer.
11

In top of double boiler, or metal bowl over simmering water, whisk all hollandaise ingredients but butter constantly, until 160F, or thick enough to Coat metal spoon.
12

Turn off heat.
13

Very slowly whisk in melted butter.
14

Serve sauce with casserole immediately.
15

Source: Taste of Home magazine 2013 Sandie Heindel of Liberty, MO