Eggs Benedict Casserole || Gracefult Kitchen

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Eggs Benedict Casserole

Breakfast

An eggs Benedict casserole is not only delicious, hearty and filling, but it also gives you the ingredients and taste you love from eggs Benedict in an easy, make-ahead form. We suggest making the sauce while your casserole cooks and serving the final product with some fresh fruit.

Ingredients

2 (6 ounce) packages uncured Canadian bacon, chopped
1 (12 ounce) package whole-wheat English muffins, split and cut into 1-inch pieces
10 large eggs
½ teaspoon garlic powder
¼ teaspoon kosher salt
3 cups 2% reduced-fat milk, divided
¼ teaspoon paprika
3 tablespoons torn fresh flat-leaf parsley leaves
2 tablespoons unsalted butter
½ cup low-fat buttermilk
2 tablespoons cornstarch
Pinch of cayenne pepper
2 tablespoons fresh lemon juice (from 1 large lemon)

Description

Place half of the Canadian bacon in a lightly greased (with cooking spray) 13-x 9-inch baking dish. Top with English muffin pieces; top with remaining Canadian bacon. Whisk together 8 eggs, garlic powder, salt and 2 cups of the milk in a large bowl. Pour over Canadian bacon mixture in baking dish; cover with plastic wrap and refrigerate 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 casserole with paprika; bake in preheated oven until set, about 35 minutes. Sprinkle with parsley.
While casserole bakes, melt butter in a small saucepan over low. Cook, swirling pan until butter turns light golden, 1 to 2 minutes; pour into a small bowl and set aside.
Whisk together buttermilk, cornstarch and cayenne pepper in a heavy-bottomed, medium saucepan until smooth. Whisk in remaining 2 eggs and 1 cup milk. Cook over medium-low, whisking constantly, until mixture comes to a simmer; cook, whisking constantly, 15 seconds. Remove from heat, and whisk in lemon juice and reserved butter. Serve warm lemon-butter sauce with casserole.