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Before you jump to Eggs Benedict Casserole recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons why this is so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get people to follow a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, most people believe that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, individuals can alter their eating habits for the better by making a couple of simple changes.
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Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to eggs benedict casserole recipe. To make eggs benedict casserole you only need 12 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Eggs Benedict Casserole:
- Get 6 oz Canadian bacon or ham, chopped
- Provide 3 English muffins, cut into 1 inch pieces
- Use 4 Eggs
- Use 1 cup 2% milk
- Provide 1/2 tsp Onion powder
- Prepare 1/4 tsp Paprika
- Provide hollandaise sauce
- Use 4 Egg yolks
- Use 1/2 cup Heavy whipping cream
- Use 2 tbsp Lemon juice
- Prepare 1 tsp Dijon mustard
- Prepare 1/2 cup Butter, melted
Instructions to make Eggs Benedict Casserole:
- Place half ham in bottom of a greased 8X8 baking pan, top with English muffins, followed by remaining ham.
- Whisk eggs, milk, and onion powder in large bowl. Pour over top of ham and muffins. Refrigerate overnight. (I made this at 9am, refrigerated till 3pm, and served for dinner-turned out great)
- Preheat oven to 375°F. Remove casserole from fridge while preheating. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover and bake 10-15 minutes longer.
- In top of double boiler, or metal bowl over simmering water, whisk all hollandaise ingredients but butter constantly, until 160°F, or thick enough to Coat metal spoon.
- Turn off heat. Very slowly whisk in melted butter. Serve sauce with casserole immediately.
- Source: Taste of Home magazine 2013 - Sandie Heindel of Liberty, MO
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