Eggs Benedict Casserole

I found this recipe in a recent issue of Taste of Home. It won a top prize and was created by someone from Liberty,MO so I thought I would give it a try. Makes a great brunch dish.

Eggs Benedict Casserole by Sandie Heindel
3/4 pound Canadian bacon, chopped
6 English muffins, split and cut into 1-in. pieces
8 eggs
2 c. 2% milk
1 tsp. onion powder
1/4 tsp. paprika

Hollandaise Sauce
4 egg yolks

1/2 c. heavy whipping cream
2 T. lemon juice
1 tsp. Dijon mustard
1/2 c. butter, melted

  • Place half of the bacon in a greased 13 x 9 baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
  • In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Serves: 12 servings

Nutritional Facts: 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g sat. fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.

Notes:

  • I halved the recipe and made it in an oval dish. I used non-stick spray but it was still really messy.
  • I think you could substitute leftover Easter ham in this recipe. Asparagus or spinach would also be a good addition to this recipe.
  • I used Thomas Light Whole Wheat English Muffins. Each muffin has 8 grams of fiber and is low in fat.
  • I used skim milk instead of 2% to cut out fat.
  • I didn’t have a double boiler so I used a metal bowl over a pan of hot water to make the Hollandaise sauce. It worked just fine.
  • If you use the egg yolks, save the eggs white for a cake or omelet.
  • I would also suggest using the Knorr Hollandaise Sauce packet. It’s way easier and healthier for you.
  • I sprinkled it with a little parsley before serving.
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