Eggs Benedict Casserole

BecR's Note:

This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce Easy Hollandaise Sauce to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 6 English muffins
• 10 -12 ounces Canadian bacon (2 packages, or use diced ham)
• 8 large eggs
• 2 cups reduced-fat milk (or whole milk)
• 1 teaspoon onion powder
• cooking spray
• ½ teaspoon paprika
• 2 -3 cups prepared easy hollandaise sauce (I suggest doubling my recipe #121586)

Directions:

1. Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. 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 40 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 Easy Hollandaise Sauce (see my recipe #121586). 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.
5. Makes 10 servings.
6. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

Reviews

[Chef #1198738]

This was very good; however in no way reminded me of Eggs Benedict.

[Cookiecookie]

Okay this was fantastic!! Great because my husband loves eggs benny, but I'm no good at eggs, so this was perfect, and the sauce was very easy to make! A few things though.....I toasted the english muffins first, very good, not soggy at all. I also think that the hollandaise was a bit too 'lemony'. Perhaps using vinegar instead might be better.....all in all very very good!! Oh, and I scaled the recipe down to 5 servings, in a smaller dish, and it worked perfectly. Enjoy!!

[Sherertz]

Very easy and good. I halved this recipe because there was only my hubby and myself. I had enough for a second breakfast. I made it in the morning so it didn't soak over night and it only took 40 minutes total to bake. I made my sauce from a envelope mix. I woll be making this again and again. Thanks for sharing.
Sherry from Iowa