Eggs Benedict Casserole Breakfast
Ingredients
- 6 English truffles
- 12 oz. Canadian bacon, chopped
- eight eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- salt and pepper to flavor
- 1/4 teaspoon paprika
For the Sauce
- four egg yolks
- half of cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- half cup butter, melted
Instructions
- Split the English cakes and chop them into one-inch pieces. Spread the portions on an ungreased baking sheet and broil for 1-2 minutes, or until bread is toasty on pinnacle. Use a spatula to flip the bread over, then broil for another minute or two.
- Place half of of the Canadian bacon in a greased 9x13 baking dish; top with broiled English truffles, then the remaining bacon. In a huge bowl, whisk the eggs, milk, onion powder, and salt and pepper to taste; pour lightly over the top. Cover and refrigerate overnight.
- Remove from the fridge 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 mins. Uncover; bake 10-15 mins longer or till the middle is set.
- In a double boiler or metallic bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until aggregate reaches a hundred and sixty° or is thick sufficient to coat the returned of a spoon. Reduce warmness to low. Slowly drizzle in heat melted butter, whisking continuously. Serve straight away with casserole. You can drizzle it over the entire pan or element the sauce on every plate.