Eggs Benedict Casserole (Overnight)

Eggs Benedict Casserole (Overnight)

Happy Mother’s Day everyone! I’m sure a lot of you reading this are mom’s, so go ahead and email this recipe to whoever is supposed to be making your breakfast Sunday morning. If that person is still you, then you are in luck because this recipe is an overnighter…er. It’s super easy and delicious. It makes me want to douse every casserole ever in hollandaise sauce.

Let’s talk about my mom. My mom always carries a metal slinky in her coat pocket and plays with it when she’s bored. She calls sticks of butter “cubes” of butter.

She always answers her cell phone. Always. Even in class. (She’s a teacher.) She will open her phone and let you listen to her in-session class in the background until you get the idea that she’s busy and can’t talk. I’ve told her numerous times about the wonders of voicemail, but to no avail.

Serves 19x13 Inch Dish,

About 12

Servings; 1 2/3 Cups Sauce

Ingredients

• 6 English muffins

• 12 ounces Canadian bacon, chopped

• 8 eggs

• 2 cups 2% milk

• 1 teaspoon onion powder

• salt and pepper to taste

• 1/4 teaspoon paprika

For the Sauce

• 4 egg yolks

• 1/2 cup heavy whipping cream

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 1/2 cup butter, melted

Instructions

1. Split the English muffins and chop them into one-inch pieces. Spread the pieces on an ungreased baking sheet and broil for 1-2 minutes, or until bread is toasty on top. Use a spatula to flip the bread over, then broil for another minute or two.

2. Place half of the Canadian bacon in a greased 9x13 baking dish; top with broiled English muffins, then the remaining bacon. In a large bowl, whisk the eggs, milk, onion powder, and salt and pepper to taste; pour evenly over the top. Cover and refrigerate overnight.

Full Recipe: Click Here

Created: BANKHEALTHY