Eggs Benedict Casserole

Ingredients
6 English muffins
12 ounces Canadian bacon, chopped
8 large eggs
2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon seasoned salt, I like Lawry's
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1 cup Monterey Jack, shredded, optional
3 cups prepared hollandaise sauce (I just use the packets at the store)

Instructions
Grease a 9×13 inch casserole dish with butter, or spray with non-stick spray.
Chop all the Canadian bacon into bite size pieces. Add HALF to the bottom of the casserole dish and spread out.
Split the English muffins with a fork. Toast each half, spread with butter, and then chop them all into 1 inch pieces.
Add half of your English muffin pieces to the casserole dish, on top of the Canadian bacon. Repeat the layers: add the remaining Canadian bacon, then add the rest of the English muffins.
Make the egg mixture. In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon mustard powder. Beat until well mixed.
Sprinkle 1 cup of shredded cheese over the top. This is optional but tasty!
Pour the egg mixture over the English muffins and Canadian Bacon, distributing the liquid evenly.
Cover well with foil and refrigerate overnight, or for at least 4 hours.**
Remove from the refrigerator while you preheat the oven to 375 degrees F. Cover the casserole with foil if it's not already.
Bake at 375° for 35 minutes. Remove the foil and continue baking at 375 for 10-15 minutes longer or until the center is set and not liquid-y. It may jiggle a little bit, but should not slosh. If a butter knife stuck into the center comes out with no wet egg mixture on it, it's done. 
Serve the hollandaise sauce over the casserole. I prefer to drizzle the sauce over individual portions, but you can spoon it over the entire casserole if you prefer.
Store leftover casserole in an airtight container in the fridge for 4-5 days.

Comments

Post a Comment

Popular posts from this blog

Matt and Jac's Chili

1 lb. ground hamburger or ground turkey 1 medium onion, chopped 1 medium green pepper, chopped 2 cans of creamed corn 2 cans of kidney beans (drained) 2 cans of diced tomatoes 2 cans of Hormel chili (or any brand of chili you prefer) 1 can of black olives (slice them in half) Sauté onion and green pepper together and then put into large pot. Cook the hamburger (or turkey burger) and add into pot. Then add all the cans. Simmer for half hour, stirring often. Or you could just heat the ingredients together until they are warm because it is just as delicious.
Read more

One Hour Rolls

INGREDIENTS: 1 cup Milk (I used almond milk) 2 tablespoons melted butter 1/2 cup water 2 tablespoons honey 1 tablespoon active-dry yeast 3.5 to 4 cups all-purpose flour 1 teaspoon salt extra melted butter, for brushing on top DIRECTIONS: Prep your oven and baking dish.   Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside. Warm the liquid ingredients.   In a microwave-safe bowl or measuring cup, stir together the water, milk, butter and honey.  Then microwave for 1 minute, and give it a stir.  Then continue microwaving it in 15 second intervals, until the mixture is very warm to the touch but not hot or boiling (anywhere between 95°F-115°F), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body t...
Read more

Emily's Cheesy Ham and Potato Soup

Image
Ingredients 3 1/2 cups potatoes , peeled & diced 1/3 cup celery , diced 1/3 cup onion , finely chopped 1 cup chopped carrot 1-2 cups ham , diced and cooked 3 1/4 cups water or chicken broth 2 T chicken bouillon granules (omit if using chicken broth) salt (to taste) 1 tsp pepper 1 stick butter 1/2 cup flour 2 1/2 cups milk 2 cups shredded cheese Directions Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt (if using), and pepper. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. (If you want a thinner soup, reduce butter and flower to 1/4 c. each Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. Stir the cheese mixture into the stoc...
Read more