EGGS BENEDICT CASSEROLE
Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.
Provided by alycimo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h10m
Yield 10
Number Of Ingredients 12
Steps:
- Spray 9x13-inch baking dish with cooking spray.
- Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle casserole with paprika; cover with aluminum foil.
- Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
- Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g
EGGS BENEDICT CASSEROLE
This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.
Provided by Food Network Kitchen
Time 10h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the casserole: Grease a 9-by-13-inch baking dish with the butter.
- Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
- Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
- For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
- For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
- Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
- Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)
EGGS BENEDICT CASSEROLE
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Time 1h10m
Yield 12 servings (1-2/3 cups sauce).
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
EGGS BENEDICT CASSEROLE
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 recipe #121586 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.
Provided by BecR2400
Categories Breakfast
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
- Makes 10 servings.
- NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.
Nutrition Facts : Calories 208.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 168, Sodium 635, Carbohydrate 18.5, Fiber 1.3, Sugar 3.9, Protein 16
EGGS BENEDICT CASSEROLE
Turn a brunch favorite into a simple bake with this Eggs Benedict Casserole recipe! Use English muffins, honey ham, your own Hollandaise sauce and more for this delicious eggs Benedict bake.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Top muffin halves with folded ham slices, adding about 3 ham slices to each muffin half.
- Stand topped muffin halves in 8-inch square baking dish sprayed with cooking spray.
- Reserve 1/3 cup egg product; refrigerate until ready to use. Beat remaining egg product with sour cream, garlic powder, 1 tsp. mustard and 1/2 tsp. pepper until blended; pour evenly over ingredients in baking dish.
- Bake 25 min. or until knife inserted in center comes out clean. Remove from oven.
- Melt butter. Add remaining mustard and pepper to blender container along with the lemon juice and reserved egg product; blend well. With blender running on low speed, gradually add hot butter through feed tube at top of blender, blending until sauce is well blended.
- Spoon about 1-1/2 Tbsp. sauce over each serving of casserole. Sprinkle with chives.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 13 g
EGGS BENEDICT
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
EGGS BENEDICT CASSEROLE
Steps:
- Cut muffins into 1/2" cubes. Cut the bacon into 1/2" squares. Whisk the eggs well in a 2 qt bowl. Whisk in the milk and onion powder. Spray a 9 x 13 glass baking dish.
- Scatter half the bacon evenly in the bottom of the dish. Scatter muffin cubes on top. Top with remaining bacon, scattering it evenly over the bread. Pour the egg mixture over the casserole. Cover and refrigerate overnight or at least 8 hours.
- Preheat oven to 375 degrees F. Lightly sprinkle with paprika. Cover casserole with foil and bake for 40 minutes. Remove foil, bake uncovered until the eggs are set and the bacon on top begins to crisp, about 20 minutes. Let stand 5 minutes before serving.
- While the casserole bakes, prepare the Easy Hollandaise Sauce, and spoon about 2 tablespoons (or to taste) over each serving.
- Hollandaise Sauce:
- Cut butter into 4 pieces, micro until almost melted. Stir until completely melted. Separate eggs. Beat yolks well with whisk or fork, then add to butter and stir well. Add cream and lemon juice to egg mixture and stir well.
- Microwave, uncovered until just slightly thick (1-2 minutes), stopping every 20 seconds to stir with fork. Remove sauce from microwave and stir in mustard.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EGGS BENEDICT CASSEROLE
Fresh asparagus, hard boiled eggs, ham and cheese come together in a creamy sauce to create a delicious, hearty breakfast casserole. Serve over hot biscuits. This is the perfect recipe for your next brunch or breakfast potluck.
Provided by TGirl
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut asparagus into 1/2 inch pieces, and cook until crisp tender in a small amount of water.
- Melt butter in saucepan, stir in flour until smooth, then add milk and chicken broth.
- Bring to a boil and cook for 2 minutes while stirring continuously.
- Add ham and cheese, stir until cheese melts, then add drained asparagus, eggs, salt, and pepper and heat through.
- Serve over biscuit halves.
Nutrition Facts : Calories 553, Fat 33.4, SaturatedFat 15.6, Cholesterol 197.7, Sodium 1373.9, Carbohydrate 38.6, Fiber 1.9, Sugar 2.6, Protein 24.4
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