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Kristi's Egg Benedict Casserole Recipe

   
 

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     Kristi's Egg Benedict Casserole

Category   Breakfast - Brunch
Sub Category   None

Ingredients
10-12 ounces - Canadian Bacon or Ham
6 - English Muffins
8 - Eggs
2 cups - Milk
1 tsp. - Onion Powder
Sprinkle Paprika
1 stick butter
4 egg yolks
1/2 cup heavy cream
 
1 Tbps. lemon juice
1 tsp. Dijon mustard

Instructions
Grease a large (deep) pan. Cube 10-12 ounces Canadian bacon and 6 English muffins. Distribute evenly. Beat- 8 large eggs, 2 c. milk, and 1 t. Onion powder. Sprinkle with paprika. Spread evenly over the muffin/bacon mixture.
At this point, you can bake but it's better if you let it sit in fridge overnight (8 hours) to soak up egg mixture. Bake covered at 375 degrees for about 30-40 minutes. Remove from oven, let stand for 5 minutes.
While the casserole is baking, prepare the Hollandaise sauce. And THIS is what makes this breakfast casserole taste AMAZING!
Melt 1 stick of butter. Allow to cool slightly. In a small bowl, beat 4 eggs yolks. Then add butter and beat again. Next, add 1/2 cup heavy cream and 2 T. lemon juice. Stir well. Heat the mixture in microwave for 1-2 minutes until thick, beating every 20 seconds. Finally, stir 1 tsp. Dijon mustard. Drizzle over plated casserole


Originally Submitted
12/20/2014





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