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Name: Overnight Eggs Benedict Casserole
Yield: 8 servings
Ingredients: Cooking spray; 12 oz Canadian bacon, chopped; 6 whole wheat English muffins, split and cut into 1-inch cubes; 8 large eggs; ½ tsp. onion powder; ¼ tsp. garlic powder; ¼ tsp. paprika; Salt, to taste; Black pepper, to taste; 2 cups low-fat milk; 4 large egg yolks; 2 Tbsp fresh lemon juice; ½ cup heavy cream; 1 tsp Dijon mustard; ½ cup butter, melted; Pinch of cayenne pepper; Chives for garnish, optional

Overnight Eggs Benedict Casserole

Start breakfast the night before! This Overnight Eggs Benedict Casserole makes a classic dish easy for those mornings when you're feeling a little fancy.

Calories: 430per serving
Servings: 8people

Ingredients

Cooking spray
12 oz Canadian bacon, chopped
6 whole wheat English muffins, split and cut into 1-inch cubes
8 large eggs
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. paprika
Salt, to taste
Black pepper, to taste
2 cups low-fat milk
4 large egg yolks
2 Tbsp fresh lemon juice
½ cup heavy cream
1 tsp Dijon mustard
½ cup butter, melted
Pinch of cayenne pepper
Chives for garnish, optional

Instructions

Spray a 9x13-inch baking dish with cooking spray.
Sprinkle half the Canadian bacon into an even layer in the bottom of the baking dish. Top with English muffin pieces and remaining half of Canadian bacon.
In a large bowl, whisk together 8 eggs, onion powder, garlic powder, paprika, salt and pepper until well combined; slowly whisk in milk. Pour egg mixture evenly over the English muffins and Canadian bacon in the baking dish. Cover with plastic wrap and refrigerate for 1 hour or overnight.
Preheat oven to 375°F. While oven is preheating, let baking dish rest at room temperature. Remove plastic wrap from baking dish and cover with foil. Bake for 30 minutes, uncover and bake for an additional 15 to 20 minutes, or until a knife inserted into the center comes out clean.
While casserole is baking, prepare hollandaise sauce. In a medium glass or stainless steel bowl, vigorously whisk together eggs and lemon juice until mixture is thickened. Whisk in heavy cream and mustard.
Place bowl over a saucepan filled with a small amount of simmering water; do not let the water touch the bottom of the bowl. Continue to whisk rapidly, making sure eggs don’t get too hot and scramble.
Slowly drizzle in melted butter and continue to whisk until sauce is thickened. Remove from heat and season with cayenne and salt, to taste.
Serve casserole warm with warm hollandaise; garnish with minced chives, if desired.

Nutrition

Per Serving: Calories 430 Total Fat 28g Cholesterol 350mg Sodium 820mg Total Carbohydrate 25g Dietary Fiber 0g Total Sugars 8g Protein 22g Vitamin D 10% Calcium 20% Iron 15% Potassium 8%

Nutritional values are an approximation. Actual values may vary.