Eggs Benedict Breakfast Casserole
Ingredients:
1 tablespoon butter
6 English muffins, cut into 1-inch pieces (low carb sub these English muffins)
1 pound of ham, diced
8 eggs
1 cup half and half (low carb sub heavy cream)
1 teaspoon onion powder
1 teaspoon dry mustard
Kosher salt
Fresh cracked black pepper
1/4 teaspoon paprika
For the Hollandaise Sauce
3 egg yolks
1/4 tsp salt
Pinch of pepper (I use a small pinch of cayenne)
1-2 tbsp fresh lemon juice (I use closer to 2 tbsp)
1/2 cup unsalted butter
Instructions
Grease a 2-quart baking dish with butter, spread half of the English muffin cubes in the bottom of the dish.
Spread half of the ham over the muffin cubes.
Repeat with remaining muffin cubes and ham.
In a large bowl, whisk together the eggs, half and half, onion powder, dry mustard, salt, and pepper.
Pour the egg mixture evenly over the ham and muffin cubes. Cover and refrigerate overnight.
When you are ready to make the casserole, preheat the oven to 350 degrees F.
Take the casserole out of the fridge and allow it to warm up while the oven is preheating.
Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. Check the middle with a knife to make sure the eggs have set. If it comes out clean the casserole is done. * See Cook's Notes
Remove from the oven and cover with foil while you make the hollandaise sauce.
Drizzle with the hollandaise sauce and sprinkle with the paprika.
Serve immediately