Impress your own family and friends with this clean Eggs Benedict Breakfast Casserole. It is best for the holidays, Mother's Day, or just an everyday weekend breakfast.
Prep time: 24 hour and 10 MINS
cook time: 35 MINS
total time: 24 hours and 45 mins
Substances:
- 1 tablespoon butter
- 6 English desserts, reduce into 1-inch portions
- 1 pound of ham, diced
- 8 eggs
- 1 cup half and 1/2
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- Kosher salt
- Fresh cracked black pepper
- 1/four teaspoon paprika
For the Hollandaise Sauce
- three egg yolks
- 1/4 tsp salt
- Pinch of pepper (I use a small pinch of cayenne)
- 1-2 tbsp sparkling lemon juice (I use closer to 2 tbsp)
- 1/2 cup unsalted butter
- Grease a 2-quart baking dish with butter, spread 1/2 of the English muffin cubes in the backside of the dish.
- Spread the half of the ham over the muffin cubes.
- Repeat with closing muffin cubes and ham.
- In a massive bowl, whisk collectively the eggs, 1/2 and half of, onion powder, dry mustard, salt, and pepper.
- Pour the egg aggregate evenly over the ham and muffin cubes. Cover and refrigerate in a single day.
- When you are prepared to make the casserole, preheat the oven to 350 levels F.
- Take the casserole out of the fridge and permit it to warm up even as the oven is preheating.
- Bake, exposed, for 35 to 50 minutes, or until the rims are effervescent and the pinnacle starts offevolved to brown. Check the middle with a knife to make certain the eggs have set. If it comes out smooth the casserole is carried out. * See Cook's Notes
- Remove from the oven and cover with foil at the same time as you're making the hollandaise sauce.
- Drizzle with the hollandaise sauce and sprinkle with the paprika.
- Serve at once
For the Hollandaise Sauce
- In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice (you can add more whilst you flavor at the stop). Set aside.
- In a small saucepan over medium-excessive, upload the butter and heat until foaming.
- Blend the egg yolk combination at pinnacle pace for two seconds then, with the blender walking, remove the cover and pour within the hot butter in a thin stream. By the time two-thirds of the butter has been brought, the sauce might be a thick cream. Continue pouring, but do not pour in the milky residue at the bottom of the pan.
- Taste and alter seasonings.