10 April 2012

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!




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4 comments:

nicole @ I am a Honey Bee said...

OMG! Eggs Benny is my FAVORITE breakfast food. This is on the list! I have to make this

Joan Hayes said...

Lesa, this sounds wonderful, hope you had a good Easter Holiday. 

Jan Seacombe said...

Tried it for Christmas breakfast and it was just mediocre. Sorry guys

Lesa @ Edesia's Notebook said...

Sorry you didn't like it, Jan. Can you be a little bit more specific about what you didn't like about it?

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