I used to be sad when the holidays were over but for the past few years I have been super excited. Not because I'm all Scroogie but because of the new beginning. New goals, clean slate. It's all psychological but, you know.
Well, I just wanted to say hi and share an awesome recipe today. I'll post diet and exercise stuff next week, as well as a DIY project and maybe something about houses.
I found this recipe for Eggs Benedict casserole on Pinterest (follow me if you'd like) and I made it for Christmas morning. Delicious! And not so unhealthy if you nix the Hollandaise sauce (but I didn't -- it was Christmas).
- Prep: 25 min. + chilling Bake: 45 min.
- Yield: 12 Servings
- 3/4 pound Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
- Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).
Nutritional Facts1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.