EGGS BENEDICT CASSEROLE

Eggs Benedict Casserole image

Turn a brunch favorite into a simple bake with this Eggs Benedict Casserole recipe! Use English muffins, honey ham, your own Hollandaise sauce and more for this delicious eggs Benedict bake.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 English muffins, split, toasted
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Honey Ham
1 carton (16 oz.) cholesterol-free egg product, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. garlic powder
1 Tbsp. plus 1 tsp. GREY POUPON Dijon Mustard, divided
1 tsp. pepper, divided
5 Tbsp. butter
1 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh chives

Steps:

Heat oven to 350ºF.
Top muffin halves with folded ham slices, adding about 3 ham slices to each muffin half.
Stand topped muffin halves in 8-inch square baking dish sprayed with cooking spray.
Reserve 1/3 cup egg product; refrigerate until ready to use. Beat remaining egg product with sour cream, garlic powder, 1 tsp. mustard and 1/2 tsp. pepper until blended; pour evenly over ingredients in baking dish.
Bake 25 min. or until knife inserted in center comes out clean. Remove from oven.
Melt butter. Add remaining mustard and pepper to blender container along with the lemon juice and reserved egg product; blend well. With blender running on low speed, gradually add hot butter through feed tube at top of blender, blending until sauce is well blended.
Spoon about 1-1/2 Tbsp. sauce over each serving of casserole. Sprinkle with chives.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 13 g