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Eggs Benedict Casserole
6 English muffins
20 slices honey ham
8 large eggs
Salt & Pepper to taste
2 c milk
1/2 t paprika
1/2 lb bacon (if you choose it to top the casserole)
Cut muffins into 1/2” cubes.
Set aside. Cut ham into 1/2” squares.
Whisk the eggs well in a 2-quart bowl.
Whisk in milk, salt and pepper.
Spray a 9 x 13” baking dish with cooking oil spray.
Scatter half the ham evenly in bottom of dish.
Scatter muffin cubes on top of ham.
Top with the remaining ham, scattering it evenly over the bread.
Pour egg mixture over the casserole.
Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Remove casserole from refrigerator and uncover it.
If you wish to add slices of bacon to the top of the casserole, do it now.
Lightly sprinkle the paprika evenly over the top.
Cover the casserole with foil and bake for 40 minutes.
Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the bread mixture is set and the bacon on top begins to crisp, about 20 minutes more.
Remove the casserole from oven and let it stand 5 minutes before serving.
While casserole bakes, make Hollandaise Sauce.
To serve, cut casserole into squares and place them on plates.
Spoon about 2 T (or to taste) warm Hollandaise Sauce over each serving just before serving.
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