Description
I love Eggs Benedict but don’t always have the time or energy to prepare it. In this casserole I tried to combine similar flavors into a casserole that is assembled the night before and popped in the oven in the morning.
Ingredients
- 4 Tablespoons Butter, Softened
- 5 whole English Muffins Split
- 8 ounces, weight Canadian Bacon, About 12 Slices (can Substitute Diced Ham If Desired)
- 10 whole Large Eggs
- 1-½ cup Milk Or Half-and-Half
- ½ cups Mayonnaise, Light Is Not Recommended
- 3 Tablespoons Fresh Lemon Juice
- 1 teaspoon Frank’s Hot Sauce
- 1 teaspoon Dry Mustard
- 1 teaspoon Onion Powder
Preparation
Lightly grease a 9 x 13 inch dish with cooking spray. Spread the butter on the cut sides of English muffins and cut them into 1-inch pieces. Spread the muffin pieces in the bottom of the dish. The pieces won’t be in a single layer, some will be overlapping a little.
Cut the Canadian bacon into quarters and spread on top of the muffins.
In a medium bowl, mix the eggs, milk or half-and-half, mayonnaise, lemon juice, Frank’s hot sauce, dry mustard and onion powder. Gently pour the egg mixture over the muffins and Canadian bacon. Gently press down on the English muffins making sure they are coated with the egg mixture. Cover and place in the fridge overnight.
In the morning take the casserole out of the fridge and let stand for 30 minutes at room temperature.
Preheat oven to 350ºF. Bake for about 45-50 minutes until the eggs are set. Tent with foil if the top of the casserole is getting too brown.
Enjoy!
