Eggs Benedict Casserole
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I am always on the hunt for a new breakfast recipe – we regularly have family over for big family breakfasts on Saturday mornings 🙂 I get tired of making the same thing and I’m sure the family gets tired of the same things! Of course I modified the original recipe! It was a big hit and much enjoyed so it’s now in the “Keeper” book – which means it gets published on my blog for everyone to enjoy.
- Hollandaise Sauce Ingredients:
- You will make the hollandaise sauce twice - once to mix into the casserole and once for topping the day of baking - therefore you will need twice the ingredients below.
- 8 Tbsp unsalted butter (1 stick)
- 4 large eggs
- 1/2 cup whipping cream
- 2 Tbs lemon juice
- 1 tsp dijon mustard
- Casserole Ingredients:
- 1 1/2 cups of diced thinly sliced black forest ham
- 2 cups of soft diced bread
- 1 tsp dried parsley
- 1/2 tsp chili powder
- paprika (to sprinkle across top - optional)
- 3 green onions, sliced
- salt and pepper
- Hollandaise Sauce Recipe:
- Cut butter into 4 pieces and place in 1 quart microwave safe bowl. Microwave, covered,until almost melted. Remove from microwave and stir until completely melted.
- Separate the eggs, reserving whites for another use. Whisk the eggs until completely mixed. Whisk into the melted butter and stir well.
- Add the cream and lemon juice and mix well. Microwave, uncovered for 1-2 minutes, stirring every 20 seconds, until slightly thickened.
- Remove from microwave, stir in mustard. Voila!
- Make 1 batch of the Hollandaise Sauce and mix in the parsley, chili powder and salt and pepper. Pour the cubed bread into this mixture and toss until completely saturated. Fold in the cubed ham.
- Spray a 10" pie plate with non stick spray and pour the bread mixture into and spread evenly.
- Cover with aluminum foil and place in the fridge overnight.
- In the AM, heat oven to 350. Bake casserole approximately 45 minutes or until the center is firm.
- When the casserole is baking, make the second batch of Hollandaise sauce.
- When casserole is baked, remove from oven, drizzle with the sauce and a bit of parsley. Sprinkle paprika over the top (optional). Sprinkle green onions over top.
- I pour the remaining Hollandaise sauce into a small pitcher in case anyone wants more yumminess on the top!
- Serve immediately!
As always – enjoy!
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