Eggs Benedict Casserole

I made this yummy casserole for my Mother's Day brunch on Sunday and needless to say it was a huge hit. My mom loves eggs Benedict, but there was no way I was going be able to make it for all  8 brunch guests. So instead I used a recipe from January's issue of Woman's Day magazine for a casserole version...super easy to make and super tasty!

Ingredients:

olive oil for sauteing

6 English muffins, cut in half and quater each half

1 large leek white and light green part only cut into 1/4 inch thick half moons

12 oz Canadian bacon chopped

6 large eggs

2 1/2 cups milk

1 1/2 tsp dry mustard

2 tsp. chopped chives

1 1/2 cups heavy cream

pinch of cayenne pepper

For the Hollandaise I used a packet of Knorr's dry Hollandaise sauce and followed the package directions.

Heat oven to 425 degrees. Coat a 9 X 13 inch baking pan with cooking spray. Place the English muffins in a large jelly roll pan and bake in the oven for 15 to 15 minutes or until lightly golden brown.

In the meantime, heat the oil in a large pan over medium heat and add the leek, cook for about 4 minutes. Stir occasionally. Increase the heat and add the chopped bacon and cook for another 4-5 minutes. Remove the toasted muffins from the oven and place in the prepared pan. Reduce oven to 350 degrees and spoon the leek mixture over top of the muffins. 

Next in a large bowl, whisk together the eggs, milk, dry mustard, chives, heavy cream, cayenne, and salt and pepper to taste. Pour the egg mixture over top of the leek and bacon. Bake in over for 40 - 45 minutes until golden brown.

Serve with prepared Hollandaise sauce and enjoy!

XO

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StoneGable