THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Easter Morning Eggs Benedict Casserole

I found this recipe a few years ago in Taste of Home Magazine.  It is a perfect brunch dish and great for Easter breakfast.   Please note that you have to mix the casserole and refrigerate overnight. 


CASSEROLE
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups milk
1 teaspoon onion powder
½ teaspoon pepper
¼  teaspoon paprika

HOLLANDAISE SAUCE:
4 large egg yolks
½ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½  cup butter, melted


Use a 9x13 rectangular or 10x10 square dish so that you can cut the baked casserole into squares for easy serving. Place half of the Canadian bacon in greased baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk, onion powder and pepper; pour over top. Refrigerate, covered, overnight.
Preheat oven to 375°. 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.
Begin the sauce the last 5 minutes of baking the casserole.  In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

PS:  If you just don't have time to make the sauce, these are two package sauces I highly recommend International and Knorr's.  Both are easy and delicious!  

No comments:

Post a Comment