Eggs Benedict Casserole (Overnight Breakfast Casserole) #brunch #easyrecipes

Eggs Benedict Casserole (Overnight Breakfast Casserole) #brunch #easyrecipes

This Eggs Benedict Casserole is a medium-term wonder. It's overly simple and flavorful. It makes me need to soak each goulash ever in hollandaise sauce. It has all the advantage of the great breakfast however you can make it the prior night. Medium-term breakfast meals for eternity!

This Eggs Benedict goulash is so scrumptious! Also, too simple. Simply slash up some English biscuits and sear them extremely speedy to get them pleasant and toasty. Hurl them in a goulash dish with some Canadian bacon, at that point pour an egg blend over the top and prepare. What's superior to a medium-term breakfast meal with bread?!

We could stop there, however for what reason would we do that? HOLLANDAISE SAUCE, individuals. I love this stuff. It's anything but difficult to make on the off chance that you have a twofold heater, but on the other hand it's extremely simple to make Blender Hollandaise Sauce. The present formula utilizes cream, so utilize the fixings from the present formula, yet you can utilize the blender strategy portrayed in this Blender Hollandaise Sauce. Simple peasy.

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Eggs Benedict Casserole (Overnight Breakfast Casserole) #brunch #easyrecipes

Ingredients

  •  6 English muffins
  •  12 ounces Canadian bacon, chopped
  •  8 eggs
  •  2 cups 2% milk
  •  1 teaspoon onion powder
  •  salt and pepper to taste
  •  1/4 teaspoon paprika

For the Sauce

  •  4 egg yolks
  •  1/2 cup heavy whipping cream
  •  2 tablespoons lemon juice
  •  1 teaspoon Dijon mustard
  •  1/2 cup butter, melted

Instructions

  1. Split the English muffins and chop them into one-inch pieces. Spread the pieces on an ungreased baking sheet and broil for 1-2 minutes, or until bread is toasty on top. Use a spatula to flip the bread over, then broil for another minute or two.
  2. Place half of the Canadian bacon in a greased 9x13 baking dish; top with broiled English muffins, then the remaining bacon. In a large bowl, whisk the eggs, milk, onion powder, and salt and pepper to taste; pour evenly over the top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until the center is set.
  4. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. You can also use this blender method to make this hollandaise sauce (use the ingredients listed here on this recipe; add the cream to the egg yolks.)
  5. Serve immediately with casserole. You can drizzle it over the whole pan or portion the sauce on each plate. 

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