Breakfast for 10
Overnight Eggs Benedict Casserole
English muffins and Canadian bacon soak in seasoned eggs overnight, bake until firm, and receive warm lemon hollandaise.
$1.10per serving $
65 minstart to table
10servings
Ingredients
- 2 pkgs. canadian bacon
- 1 pkg english muffins
- 8 large eggs
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and freshly ground black pepper
- 2 cups milk
- minced fresh chives or parsley
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp cayenne pepper (optional)
Steps
- Grease a 9-by-13-inch baking dish with cooking oil and cut the English muffins and Canadian bacon into pieces.
- Layer the muffin pieces and bacon in the dish, then whisk the eggs, milk, onion powder, garlic powder, paprika, salt, and pepper together.
- Pour the egg mixture over the layers, cover the dish, and refrigerate it overnight.
- Heat the oven to 350 F and bake the casserole for 45 minutes, until the center is firm.
- Whisk the egg yolks, cream, lemon juice, mustard, salt, sugar, and cayenne in a heatproof bowl over gently simmering water for 3 minutes.
- Slowly whisk in the melted butter and cook the sauce for 2 minutes, then spoon it over the casserole and sprinkle with chives or parsley.
Main ingredient on sale this week? See what to make with eggs on sale.
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