A tasty change from the usual Eggs Benedict is this Eggs Benedict Casserole. It's great for brunch or a special breakfast because it's easy to make in a casserole and has all the flavors of the traditional dish.
Ingredients: 6 large eggs. 6 English muffins, split and toasted. 1 pound Canadian bacon, diced. 2 cups milk. 1/2 cup heavy cream. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 cup unsalted butter, melted. 1 tablespoon white vinegar. 1 tablespoon fresh chives, chopped. 1 tablespoon fresh parsley, chopped. 1 tablespoon hollandaise sauce store-bought or homemade.
Instructions: Preheat your oven to 375F 190C and grease a 9x13-inch baking dish. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and paprika. Arrange the toasted English muffin halves in the greased baking dish, followed by the diced Canadian bacon. Pour the egg mixture evenly over the muffins and bacon, making sure everything is coated. Drizzle the melted butter over the top of the casserole. Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the eggs are set. While the casserole is baking, prepare the hollandaise sauce according to package instructions or your favorite homemade recipe. Once the casserole is done, remove it from the oven and let it cool slightly. Drizzle the hollandaise sauce over the casserole, sprinkle with fresh chives and parsley. Serve hot, and enjoy your delicious Eggs Benedict Casserole!
Prep Time: 15 minutes
Cook Time: 30 minutes
slapface
