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Combine the eggs, milk, and spices together in a large mixing bowl or measuring cup. Chop the English muffins and Canadian bacon into pieces and spread out in a casserole dish. Pour the egg mixture over the bacon and bread and bake. Add egg yolks, lemon juice, and seasonings to a glass. Use an immersion blender to mix the Hollandaise sauce.
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In a large mixing bowl, add eggs, half-and-half, onion powder, ground mustard, salt, and pepper. Whisk to combine. Pour the egg mixture over the English muffin layers. Cover the casserole with aluminum foil. Press down lightly to help the English muffins absorb the egg mixture. Bake for 30 minutes at 375°F.
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Remove plastic wrap then cover casserole tightly with foil. Bake for 30 minutes then uncover and continue to bake until a toothpick inserted into center of casserole comes out clean, about 15 - 20 minutes longer. Prepare hollandaise sauce when there is about 5 minutes left of baking time. If you are expecting leftovers then serve Hollandaise.
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Step 3. Poach eggs: Bring a pot of water and vinegar to a boil. Stir the pot in one direction to create a whirlpool effect. Drop one egg into the center of the whirlpool, and keep stirring, letting the egg cook. Remove the poached egg, and repeat the process for each egg. Step 4.
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Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap from the baking dish. Sprinkle casserole with paprika and cover the baking dish with aluminum foil. Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.
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In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together. Pour evenly over casserole dish. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake covered for 40 minutes. Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes.
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Repeat, ending with cheese. In a medium size mixing bowl, whisk together half and half, eggs, salt, pepper, mustard, garlic, onion powder, thyme and nutmeg until fully combined. Pour evenly over the ingredients. Using the back of a spoon gently press muffin cubes into the custard and make sure it's evenly distributed.
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Preheat the oven to 375°F. Generously butter a 9 x 13 x 3-inch (deep) baking dish. Scatter the English muffin pieces across the prepared baking dish. Scatter the cubed butter on top, followed by the Canadian bacon. In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and pepper.
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Preheat the oven to 375°F. Remove the casserole from the refrigerator while the oven preheats. Sprinkle the top of the casserole with paprika. Bake, covered, for 35 minutes. Uncover, and bake for 10 to 15 minutes longer, until a knife inserted in the center comes out clean.
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Whisk eggs with cream, milk, mustard, and spices. 5. Pour egg mixture on top of the bread. You can bake the casserole right away or cover it and let it sit in the fridge up to overnight. 6. Bake for 30 minutes covered with foil, then remove the foil and bake for 25 minutes more or until golden and crispy. 7.
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One big batch of eggs benedict, coming right up! Get the recipe and turn this breakfast classic into a casserole: https://bit.ly/3k9KaA2. Eggs Benedict Casserole. Like. Comment. Share. 65 · 15 comments · 222K views. Southern Living.
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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.
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Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil.
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The recipe for classic eggs Benedict calls for placing a poached egg and a slice or two of Canadian bacon, ham, or crispy bacon on top of an English muffin, and topping it all with a generous pour.
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Check. We could go on and on. The ultimate egg recipe for a crowd: the breakfast egg casserole. To put it simply, start with eggs. Add bacon, sausage, grits, vegetables, and plenty of cheese. Throw it all in your trusty 13x9. Pop it in the oven. (Or better yet, freeze it for later to eliminate prep time.) And…done!
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Keep the foil on and bake at 375F for 35 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean. Make the hollandaise sauce. In a blender, add the egg yolks, cream, lemon juice, mustard, and a pinch of salt and cayenne; blend for about 10 seconds.
