Eggs Benedict Casserole Joanna Gaines Recipes

EGGS BENEDICT CASSEROLE

Eggs Benedict Casserole image

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

Ingredients

cooking spray
8 large eggs
2 cups milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian bacon, cut into 1/2-inch dice
6 English muffins, cut into 1/2-inch dice
½ teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
¼ cup margarine

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

Eggs Benedict Casserole image

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

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings (1-2/3 cups sauce).

Number Of Ingredients 12

Ingredients

12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
HOLLANDAISE SAUCE:
4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

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.

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