Eggs Benedict Casserole

This is the dish I made for our Easter breakfast at church this year.  At first, I couldn't decide what to make, but then Pinterest helped me out!  I get an email whenever someone repins one of my pins, and this recipe was constantly getting repinned, so I really wanted to try it out.  Usually I like to chose "tried and true" recipes when cooking for church events, but I decided to take a chance with this one, and I'm glad I did. It was the perfect Easter brunch dish and it turned out beautifully.  It's a Taste of Home recipe.

Eggs Benedict Casserole

Ingredients:

10 oz. Canadian bacon, chopped

6 English muffins, split and cut into 1” pieces

8 eggs

2 cups 2% milk

1 tsp onion powder

½ tsp garlic powder

1 tsp paprika, divided

1 tsp shallot salt

4 egg yolks

½ cup heavy whipping cream

2 tbsp lemon juice

½ tsp Dijon mustard

½ cup butter, melted

Directions:

Place half of the Canadian bacon in a greased 9x13” baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk, onion powder, garlic powder, ½ tsp smoked paprika, and shallot salt; pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Preheat oven to 375°.  Sprinkle with remaining ½ tsp smoked paprika. Cover and bake for 35 minutes. Uncover; bake 10 minutes longer or until a knife inserted near the center comes out clean.

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. 

Makes 12 servings.

The only thing I changed was that I added a little bit more seasoning to the egg mixture, because some other reviewers said it was a tad bland.  I really loved the Hollandaise sauce and will probably use it the next time I need Hollandaise sauce for another recipe.  It was really easy to  make.

 If I was making this at home, I would put the Hollandaise sauce in a gravy boat and let each person pour out as much as they wanted.  But since this was being served at a buffet, I just poured it all over the top of the casserole and served it that way.  That worked out really well.

The casserole was a hit at the Easter breakfast.  One lady told me it was the best dish there.  There was only enough leftover for me to have a little bit for breakfast the next morning.  Sounds like a success to me!




This recipe was shared at:

• Newlyweds Blog Recipe Linky
• Totally Tasty Tuesday at Mandy's Recipe Box
• Tastetastic Thursday at A Little Nosh