This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!
It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Eggs Benedict Casserole. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Eggs Benedict Casserole as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!
If you are looking for an dinner you should try this Eggs Benedict Casserole recipe. This Eggs Benedict Casserole make for a tasty summer dinner that you can make it easy. The Eggs Benedict Casserole recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Eggs Benedict Casserole recipe.
Eggs Benedict Casserole.
Before preparing the dish, I have done some research on how to cook Eggs Benedict Casserole easily with perfect taste. You can cook Eggs Benedict Casserole using 12 ingredients and 6 steps. Here is how you cook it.
Perfect Eggs Benedict Casserole Recipe Ingredients
- You need 6 oz of Canadian bacon or ham, chopped.
- It's 3 of English muffins, cut into 1 inch pieces.
- You need 4 of Eggs.
- Prepare 1 cup of 2% milk.
- You need 1/2 tsp of Onion powder.
- Prepare 1/4 tsp of Paprika.
- Prepare of hollandaise sauce.
- You need 4 of Egg yolks.
- Prepare 1/2 cup of Heavy whipping cream.
- You need 2 tbsp of Lemon juice.
- It's 1 tsp of Dijon mustard.
- Prepare 1/2 cup of Butter, melted.
How to make Eggs Benedict Casserole step by step
- Place half ham in bottom of a greased 8X8 baking pan, top with English muffins, followed by remaining ham..
- Whisk eggs, milk, and onion powder in large bowl. Pour over top of ham and muffins. Refrigerate overnight. (I made this at 9am, refrigerated till 3pm, and served for dinner-turned out great).
- Preheat oven to 375°F. Remove casserole from fridge while preheating. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover and bake 10-15 minutes longer..
- In top of double boiler, or metal bowl over simmering water, whisk all hollandaise ingredients but butter constantly, until 160°F, or thick enough to Coat metal spoon..
- Turn off heat. Very slowly whisk in melted butter. Serve sauce with casserole immediately..
- Source: Taste of Home magazine 2013 Sandie Heindel of Liberty, MO.