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Recipe of the Month: Eggs Benedict Casserole

February 3, 2012

Photo by Taste of Home

At the Catherine Ward House, we make every effort to switch between sweet and savory breakfast dishes every morning. Our blog follows suit as we share recipes that we have tested in our kitchen over the past seven years. So far, we have shared recipes for Banana BreadIndividual Ricotta FrittatasOrange Praline French ToastRolled OmeletsSconesVegetarian Strata, and Apple Crisp. After some input from past guests and blog readers, we’ve chosen to share with you a recipe for Eggs Benedict Casserole. This casserole is a great way to offer up the delicious flavors of eggs benedict, without the hassle and exact timing of poaching eggs (always hard when there is more than two hungry people at the table).

Like many of the casseroles we’ve tried over the years, this one is a make-ahead – lending itself to become your family’s new “special morning” go-to group dish.

Follow the jump for the recipe

Eggs Benedict Casserole

Prep time: 25 minutes

Bake time: 45 minutes

Serves: 8-12, depending on the portion size

Ingredients:

  • 3/4 pound Canadian bacon, chopped (we did test this with ham-steaks as well – our vote is to use Canadian bacon as it doesn’t dry out as much while baking)
  • 6 English muffins, split and cut into 1-inch pieces (a rough chop is fine – could also use other flaky breads such as croissants)
  • 8 eggs
  • 2 cups 2% milk
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Pepper to taste (no salt needed, the Canadian bacon is salty enough)

Directions:

  1. Grease 9×13-inch baking dish.
  2. Place half of the Canadian bacon in bottom of baking dish.
  3. Top with English muffins and remaining bacon.
  4. In a large bowl, whisk the eggs, milk and onion powder.
  5. Pour egg mixture over the top of English muffins and Canadian bacon.
  6. Cover and refrigerate overnight.
  7. Remove dish from the refrigerator 30 minutes before baking.
  8. Preheat oven to 375 degrees
  9. Sprinkle paprika over the casserole.
  10. Cover and bake for 35 minutes. Uncover; bake for an additional 10-15 minutes or until a knife inserted near the center comes out clean.
  11. Serve warm with Hollandaise sauce (you can make your own, but we’ve found the Knorr brand packaged Hollandaise is just as good – not to mention a whole lot easier to manage!) – we suggest offering the sauce in a small pitcher so guests can pour as much as they wish onto the casserole (plus, it keeps the dish from getting soggy when bringing it to the table).

 

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