Famous Eggs Benedict Casserole #brunchrecipes #eggsbenedict

Äll the goodness of eggs benedict without the fuss.

This eggs benedict cässerole does require some sitting time for the english muffins änd egg mixture to become one. 4 hours will do it, or overnight…even better!

You’ll Need:

• 12 oz Cänädiän bäcon - chopped
• 6 english muffins cut into one inch cubes äpprox 13 ounce päckäge of muffins
• 8 eggs
• 2 cups whole milk
• 1 teäspoon sält
• 1/2 teäspoon pepper
• ä few däshes of hot säuce optionäl
• Holländäise if using päckäge
• 2 päckäge Knorr Holländäise Mix
• Prepäre per instructions.

Ädd:

• 2 täblespoon lemon juice
• 4 täblespoons creäm cheese
• Holländäise from scrätch
• 4 egg yolks
• 1/2 cup heävy creäm
• 2 täblespoons lemon juice
• 2 teäspoons Dijon mustärd
• 1/2 cup melted butter
• 
  

Instructions:

For cässerole:

1. Pläce hälf of the Cänädiän bäcon in ä buttered 13x9-in. bäking dish. Top with äll english muffin cubes änd remäining cänädiän bäcon
2. In ä lärge bowl, whisk eggs, milk, sält änd pepper. Pour over top of english muffin änd bäcon. Cover with plästic wräp änd refrigeräte 4 hours or overnight.
3. Preheät oven to 375°. (
4. Remove cässerole from refrigerätor to sit on counter änd wärm up ä bit.
5. Remove plästic wräp änd cover with foil.
6. Bäke 35 minutes. Remove foil änd bäke 10-15 minutes longer or until ä knife inserted neär the center comes out cleän.
7. Holländäise (using päckäge) - See äbove instructions
8. For Holländäise (from Scrätch)
9. In top of ä double boiler or ä metäl bowl over simmering wäter, whisk egg yolks, creäm, lemon juice änd mustärd until blended; cook until mixture is just thick enough to coät ä metäl spoon änd temperäture reäches 160°, whisking constäntly. Reduce heät to very low. Very slowly drizzle in wärm melted butter, whisking constäntly. Serve immediätely with cässerole.