Eggs Benedict Casserole (Overnight)
Happy Mother’s Day everyone! I’m sure a lot of you reading this are mom’s, so go ahead and email this recipe to whoever is supposed to be making your breakfast Sunday morning. If that person is still you, then you are in luck because this recipe is an overnighter…er. It’s super easy and delicious. It makes me want to douse every casserole ever in hollandaise sauce.
She always answers her cell phone. Always. Even in class. (She’s a teacher.) She will open her phone and let you listen to her in-session class in the background until you get the idea that she’s busy and can’t talk. I’ve told her numerous times about the wonders of voicemail, but to no avail.
My mom wears patterned socks, always. She has a different pair of Christmas socks for every day of December. (That goes for earrings as well.) She is the top commenter on my blog. She still sends me packages of these Butterscotch Wheaties Treats for minor holidays.
My mom’s level of compassion knows no bounds. She is constantly thinking outward. And before I get too sappy, let’s just leave it at this: my mom is better than your mom, better than any mom ever. Love you Mom! Now stop crying.
Eggs Benedict Casserole1 9x13 inch dish, about 12 servings; 1 2/3 cups sauce adjust servings
- 6 English muffins
- 12 ounces Canadian bacon, chopped
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- salt and pepper to taste
- 1/4 teaspoon paprika
For the Sauce
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
- Split the English muffins and chop them into one-inch pieces. Spread the pieces on an ungreased baking sheet and broil for 1-2 minutes, or until bread is toasty on top. Use a spatula to flip the bread over, then broil for another minute or two.
- Place half of the Canadian bacon in a greased 9x13 baking dish; top with broiled English muffins, then the remaining bacon. In a large bowl, whisk the eggs, milk, onion powder, and salt and pepper to taste; pour evenly 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 the center is set.
- 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. You can drizzle it over the whole pan or portion the sauce on each plate.
by The Food Charlatan
Source: Taste of Home
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