Eggs Benedict Casserole serving size 1 large muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 Sourdough English Muffin 4 Eggs 1/2 cup Whole Milk 6 slices of Canadian bacon 1 cup Hollendaise sauceHollandaise sauce 4 egg yokes 2 tsp lemon juice 1/2 stick of butter
1. Tear up 2-3 English muffins and put on bottom of muffin tin
2. Cut up ham or Canadian bacon and sprinkle over English muffins
3. Beat eggs and milk together like making scrambled eggs and pour over top of English muffin
4. Bake at 350 for 30 minutes or until egg is cooked
5. While baking make your Hollandaise sauce (SEE BELOW)
6. Once your dish is done baking, pour 2-3 tablespoons of sauce on top
7. Garnish with parsley and paprika if desired.
8. Enjoy
HOLLANDAISE SAUCE
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Read more at: https://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe.html?oc=linkback
Serving Size: 5 large muffin tins or 4 9X9 baking dish
Number of Servings: 5
Recipe submitted by SparkPeople user JENNIFFERC.
2. Cut up ham or Canadian bacon and sprinkle over English muffins
3. Beat eggs and milk together like making scrambled eggs and pour over top of English muffin
4. Bake at 350 for 30 minutes or until egg is cooked
5. While baking make your Hollandaise sauce (SEE BELOW)
6. Once your dish is done baking, pour 2-3 tablespoons of sauce on top
7. Garnish with parsley and paprika if desired.
8. Enjoy
HOLLANDAISE SAUCE
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Read more at: https://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe.html?oc=linkback
Serving Size: 5 large muffin tins or 4 9X9 baking dish
Number of Servings: 5
Recipe submitted by SparkPeople user JENNIFFERC.
Nutritional Info Amount Per Serving
- Calories: 355.6
- Total Fat: 23.2 g
- Cholesterol: 260.1 mg
- Sodium: 569.6 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.6 g
- Protein: 15.2 g
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