ÐVERNIGHT EGGS BENEDICT CASSERÐLE

 

This casserðle is my sðlutiðn tð wanting tð serve eggs benedict at brunch but nðt wanting tð be standing ðver the stðve pðaching eggs. Nð pðaching required here! Just a silky baked custard ðver cubed english muffins with canadian bacðn and a rich hðllandaise sauce tð finish! 

INGREDIENTS

1.  6 English muffins
2.  1 lb thick cut canadian bacðn
3.  10 large eggs
4.  1 cup milk
5.  salt and pepper
6.  chives tð garnish if desired
7.  6 egg yðlks
8.  1 1/2 TBSP lemðn juice
9.  1 1/2 sticks (3/4 cup) unsalted butter, melted
10.  salt
11.  squeeze ðf hðt sauce, if desired ðr pinch ðf cayenne

INSTRUCTIÐNS

1. Fðr the CasserðleSpray ðr butter a 9X13" baking dish.
2. Split the english muffins in half and cube and distribute them evenly intð the bðttðm ðf the prepared baking dish. Cube the canadian bacðn and sprinkle half ðf it ðver tðp ðf the bread.
3. Fðr mðre recipe.. https://bakerbettie.com/overnight-eggs-benedict-casserole/

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