Eggs Benedict Casserole
Source of Recipe
Shanny - Recipezaar
Recipe Introduction
The recipezaar recipe called for Canadian bacon, which is the norm for eggs benedict, but I had a nice smoked ham, so I just diced 12 oz. of that.
List of Ingredients
6 English muffins, diced in half-inch cubes
10-12 ounces Canadian bacon, diced
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
Recipe
1. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
2. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
3. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 20-30 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
4. While casserole bakes, make Hollandaise Sauce and keep warm in a thermal container.
5. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.
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