Recipes

[Beebee2]

Two things:

1. Reporting back that this casserole which I planned to and did make for Christmas morning was great and big hit! The texture of the English muffins made it unique in the strata world, and the sauce just made it divine.

2. I'm just testing to see if we are back to square one with our ability to post and edit here. - OH BOTHER - NOT FIXED. BUT IT DID TAKE THIS EDIT.

Eggs Benedict Casserole<br /> <br /> 3/4 lb Canadian bacon, chopped<br /> 6 English muffins, split and cut into 1-inch pieces<br /> 8 eggs<br /> 2 c 2% milk<br /> 1 t onion powder<br /> 1/4 t paprika<br /> <br /> Sauce:<br /> 4 egg yolks<br /> 1/2 c heavy whipping cream<br /> 2 T lemon juice<br /> 1 t Dijon mustard<br /> 1/2 c butter, melted<br /> <br /> Place half of the bacon in a greased 9 x 13-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.<br /> <br /> Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375 deg F for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. 12 Servings<br /> <br /> In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking<br /> constantly. Serve immediately with casserole. 1 2/3 c sauce<br /> <br /> Nutrition Facts: 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.<br /> <br /> Sandie Heindel, Liberty, MO<br /> Taste of Home<br /> <br /> <br />