Eggs Benedict casserole is not only delicious, tasty and filling, but gives you your favorite ingredients and flavors from eggs Benedict in a simple,
make-ahead way We recommend seasoning the sauce with your casserole cooking and serve the last ingredient with some freshness.
INGREDIENTS
2 (6 oz) packages uncured Canadian bacon, sliced 1 (12 oz) whole wheat English muffin, portioned and cut into 1-inch pieces 10 large eggs ½ teaspoon garlic powder ¼ teaspoon kosher salt
½ cup low-fat butter 2 tablespoons corn starch Pinch of cayenne pepper 2 tablespoons fresh lemon juice (from 1 large lemon)
DIRECTION
Place half of the Canadian bacon in a lightly greased (cooking spray) 13 x 9 inch baking dish. On top are English muffin pieces; Top with remaining Canadian bacon.
In a large bowl, whisk together 8 eggs, garlic powder, salt and 2 cups milk. Pour Canadian bacon mixture over top in baking dish; Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
Preheat oven to 375 degrees F. Remove casserole and let stand at room temperature while oven preheats. Remove plastic wrap and sprinkle paprika over casserole; Place in preheated oven until golden brown, about 35 minutes.Sprinkle with parsley.
While the pulao is baking, melt the butter in a small saucepan. Cook, rotating skillet until butter is lightly golden, 1 to 2 minutes; Pour into a small bowl and set aside.
Mix the butter, cornmeal and cayenne pepper in a heavy-bottomed saucepan until smooth.
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