Hello, I am Laura. Today, I will show you a way to prepare eggs benedict casserole recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggs Benedict Casserole Recipe
Eggs Benedict Casserole is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Eggs Benedict Casserole is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have eggs benedict casserole using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Eggs Benedict Casserole:
- Make ready 6 oz Canadian or ham, chopped
- Make ready 3 English muffins, cut into 1 inch pieces
- Prepare 4 Eggs
- Take 1 cup 2% milk
- Take 1/2 tsp Onion powder
- Get 1/4 tsp Paprika
- Get hollandaise sauce
- Take 4 Egg yolks
- Get 1/2 cup Heavy whipping cream
- Take 2 tbsp Lemon juice
- Prepare 1 tsp Dijon mustard
- Take 1/2 cup Butter, melted
Steps to make Eggs Benedict Casserole:
- 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
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