Overnight Eggs Benedict Casserole #Christmas #Breakfast

Eggs Benedict Casserole is the ideal holiday breakfast! It’s brimming with salty Canadian Bacon, wealthy eggs, hearty English cakes and it’s finished off with a creamy, flavorful hollandaise sauce. It’s an appropriate indulgent, comforting breakfast to serve your loved ones and buddies and also you’ll love which you do half of the prep the night time earlier than!

in a single day Eggs Benedict Casserole

The casserole itself is really clean to make (the sauce just calls for a little greater patience with all the consistent whisking). For the casserole you just blend up a brief pro custard pour it over the English muffin and Canadian 1st Baron Beaverbrook base then just allow it rest in the fridge overnight and so it has plenty of time to soak.

Then the following morning take it out of the fridge and heat up the oven and bake it. Who doesn’t love an amazing make-in advance recipe. particularly on an early morning.

INGREDIENTS

• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt and freshly ground black pepper
• 2 cups milk (anything but skim)
• Minced fresh chives or parsley
• 2 (6 oz) pkgs. Canadian bacon, chopped
• 1 (13 oz) pkg English muffins (6 total), each split and cut into 1-inch cubes
• 8 large eggs
• 1/2 tsp onion powder
• Hollandaise sauce:
• 1 tsp dijon mustard
• 1/2 cup unsalted butter, melted
• 1/4 tsp salt
• 1/8 tsp sugar
• 1/8 tsp cayenne pepper (optional)
• 4 large egg yolks
• 1/2 cup heavy cream
• 2 Tbsp fresh lemon juice

INTRUCTIONS

1. For the casserole: Spray a thirteen by means of 9-inch baking dish with non-stick cooking spray. Sprinkle half of the Canadian 1st Baron Verulam into a good layer in baking dish, top with English muffins, then sprinkle top evenly with remaining half of of Canadian Beaverbrook.
2. In a massive blending bowl (preferably one with a pouring spout) whisk together eggs, onion powder garlic powder and paprika vigorously till mixed. mix in a few pinches of salt and pepper and the milk till well mixed. 
3. Slowly and evenly pour egg mixture over casserole operating to coat English muffins flippantly. cover with plastic wrap and relax in refrigerator overnight.
4. the subsequent morning preheat oven to 375 and take away casserole from refrigerator and allow relaxation even as oven is preheating, or for at least 15 minutes. 
5. get rid of plastic wrap then cowl casserole dish with foil and bake 30 minutes then uncover and retain to bake till a knife inserted into middle of casserole comes out smooth, about 15 - 20 minutes longer. 
6. For the hollandaise sauce: convey some inches of water to a light boil in a medium saucepan, lessen to low warmness, or a light simmer. 
7. In glass bowl it really is massive sufficient to in shape over that equal medium saucepan (or double boiler) whisk together egg yolks, cream, lemon juice and mustard. 
8. Set bowl over simmering water in saucepan (bowl shouldn't touch water) and whisk aggregate constantly until it reaches 160 ranges, or coats the again of a spoon. 
9. lessen to very low warmth and even as whisking very slowly pour in melted butter. 
10. dispose of from bowl from saucepan. add in salt, sugar and cayenne pepper and mix well. Serve casserole warm topped with warm hollandaise sauce and minced herbs.

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