Eggs Benedict Casserole
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Eggs Benedict Casserole
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Ingredients
- 12 ounces Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 4 large egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
Directions
- Place 1/2 the bacon during a lubricated 3-qt. or 13x9-in. baking dish; high with English muffins and remaining bacon. during a massive bowl, whisk eggs, milk and onion powder; pour over high. Refrigerate, covered, overnight.
- heat up kitchen appliance to 375°. take away casserole from icebox whereas kitchen appliance heats. Sprinkle high with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or till a knife inserted within the center comes out clean.
- In high of a double saucepan or a metal bowl over preparation water, whisk egg yolks, cream, juice and mustard till blended; cook till mixture is simply thick enough to coat a metal spoon and temperature reaches 160°, whisking perpetually. cut back heat to terribly low. terribly slowly drizzle in heat melted butter, whisking perpetually. Serve straight off with casserole.
source http://recipetocooking.blogspot.com/2018/12/eggs-benedict-casserole.html
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