Eggs Benedict Casserole Recipe by Irvy
Eggs Benedict Casserole Cooking Instructions 1 Place half ham in bottom of a greased 8X8 baking pan, top with English muffins, followed by remaining ham. 2 Whisk eggs, milk, and onion powder in large bowl. Pour over top of ham and muffins. Refrigerate overnight. (I made this at 9am, refrigerated till 3pm, and served for dinner-turned out great) 3 Preheat oven to 375°F. Remove casserole from fridge while preheating. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover and bake 10-15 minutes longer. 4 In top of double boiler, or metal bowl over simmering water, whisk all hollandaise ingredients but butter constantly, until 160°F, or thick enough to Coat metal spoon. 5 Turn off heat. Very slowly whisk in melted butter. Serve sauce with casserole immediately. 6 Source: Taste of Home magazine 2013 Sandie Heindel of Liberty, MO 1 Place half ham in bottom of a greased 8X8 baking pan, top with English muffins, followed by remaining ham. 1 Place half ham in bottom of a greased 8X8 baking pan, top with English muffins, followed by remaining ham. 2 Whisk eggs, milk, and onion powder in large bowl. Pour over top of ham and muffins. Refrigerate overnight. (I made this at 9am, refrigerated till 3pm, and served for dinner-turned out great) 2 Whisk eggs, milk, and onion powder in large bowl. Pour over top of ham and muffins. Refrigerate overnight. (I made this at 9am, refrigerated till 3pm, and served for dinner-turned out great) 3 Preheat oven to 375°F. Remove casserole from fridge while preheating. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover and bake 10-15 minutes longer. 3 Preheat oven to 375°F. Remove casserole from fridge while preheating. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover and bake 10-15 minutes longer. 4 In top of double boiler, or metal bowl over simmering water, whisk all hollandaise ingredients but butter constantly, until 160°F, or thick enough to Coat metal spoon. 4 In top of double boiler, or metal bowl over simmering water, whisk all hollandaise ingredients but butter constantly, until 160°F, or thick enough to Coat metal spoon. 5 Turn off heat. Very slowly whisk in melted butter. Serve sauce with casserole immediately. 5 Turn off heat. Very slowly whisk in melted butter. Serve sauce with casserole immediately. 6 Source: Taste of Home magazine 2013 Sandie Heindel of Liberty, MO 6 Source: Taste of Home magazine 2013 Sandie Heindel of Liberty, MO More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sheree's Baked Ziti Ham And Cheese Cupcakes sunshine's buffalo wings The CheeseCake Factory~ Chicken Madeira Kung Po Chicken In Szechuan Style Sheree's Baked Ziti Ham And Cheese Cupcakes sunshine's buffalo wings The CheeseCake Factory~ Chicken Madeira Kung Po Chicken In Szechuan Style Cheesy chicken pockets Fresh Fruit and Rich Custard Tart Aromatic Black Tea Bread (Made in a Bread Maker) The CheeseCake Factory~ Chicken Madeira Rich Cocoa-Cream-Filled Cocoa Bread Fluffy Butter Rolls Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF Pollo Tropicals Cilantro Garlic Sauce Simple Bagels Merritt's Chili Cheesy chicken pockets Fresh Fruit and Rich Custard Tart Aromatic Black Tea Bread (Made in a Bread Maker) The CheeseCake Factory~ Chicken Madeira Rich Cocoa-Cream-Filled Cocoa Bread Fluffy Butter Rolls Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF Pollo Tropicals Cilantro Garlic Sauce Simple Bagels Merritt's Chili