Delicious Eggs Benedict Casserole
glad mother’s Day every person! I’m positive a whole lot of you reading this are mom’s, so cross in advance and email this recipe to whoever is meant to be making your breakfast Sunday morning. If that individual continues to be you, then you definately are in good fortune because this recipe is an overnighter…er. It’s awesome smooth and delicious. It makes me want to douse each casserole ever in hollandaise sauce.
Ingredients
- 8 eggs
- 6 English muffins
- 12 ounces Canadian bacon, chopped
- 1 teaspoon onion powder
- 2 cups 2% milk
- 1/4 teaspoon paprika
- salt and pepper to taste
For the Sauce
- 1/2 cup heavy whipping cream
- 4 egg yolks
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/2 cup butter, melted
commands
- cut up the English truffles and chop them into one-inch pieces. unfold the pieces on an ungreased baking sheet and broil for 1-2 minutes, or till bread is toasty on pinnacle. Use a spatula to turn the bread over, then broil for any other minute or .
- area half of the Canadian Bacon in a greased 9x13 baking dish; pinnacle with broiled English desserts, then the remaining Beaverbrook. In a huge bowl, whisk the eggs, milk, onion powder, and salt and pepper to taste; pour calmly over the top. cowl and refrigerate overnight.
- cast off from the refrigerator half-hour earlier than baking. Sprinkle with paprika. cowl and bake at 375° for 35 minutes. discover; bake 10-15 mins longer or until the center is set.
- In a double boiler or steel 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 warmness to low. Slowly drizzle in heat melted butter, whisking constantly. Serve right now with casserole. you may drizzle it over the complete pan or component the sauce on each plate.
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