Benedict Strata
Ain't no brunch like a make-ahead brunch, y'all! This is how we do it in Sin City - a casserole of English muffins, Canadian bacon, eggs, baked to puffy perfection, including a lighter version of hollandaise that won't weigh you down. Pop the champs!
Ingredients
Nonstick cooking spray
9 ounces Canadian bacon, cubed
7 ounces stale English muffins, split and cut into 1-inch pieces
8 large eggs
1 teaspoon garlic salt
2 1/2 cups milk
1/4 teaspoon paprika
2 tablespoons unsalted butter
1/2 cup buttermilk
2 tablespoons cornstarch
Pinch of chili powder
2 tablespoons lemon juice
2 tablespoons chopped chives
Maple syrup
Instructions
Apply a light layer of nonstick cooking spray to an 8x8 baking dish. Place half of the Canadian bacon in an even layer across the bottom of the dish. Top Canadian bacon with an even layer of the English muffin pieces, followed by a the remaining Canadian bacon.
In a separate bowl, whisk together 6 eggs, garlic salt and 2 cups of milk. Pour over the Canadian bacon mixture in the baking dish, cover, and refrigerate at least 4 hours prior to baking.
Preheat oven to 375F. As the oven preheats, remove casserole from the refrigerator, uncover it, and let it sit on the counter to take the chill off before baking. When the oven is preheated, sprinkle the casserole with paprika and bake, 35-40 minutes, until set.
While casserole bakes, melt butter in a small pot over low heat. Once melted, swirl the butter for 1-2 minutes, until slightly golden. Transfer butter to a small bowl; set aside.
Add buttermilk, cornstarch, and chili powder to the pot and whisk until smooth.
Beat the remaining two eggs and combine them with remaining 1 cup of milk. Increase heat of the buttermilk mixture to medium-low, and slowly drizzle in the egg and milk mixture, whisking constantly.
Once simmering, remove pot from the heat and slowly whisk in the melted butter and lemon juice.
Once baked, allow the casserole to sit for 15 minutes. Cut into squares, drizzle with lemon sauce, and garnish with chopped chives. Serve with maple syrup on the side, if desired, for added sweetness.
Benedict Strata
Ingredients
Instructions
- Apply a light layer of nonstick cooking spray to an 8x8 baking dish. Place half of the Canadian bacon in an even layer across the bottom of the dish. Top Canadian bacon with an even layer of the English muffin pieces, followed by a the remaining Canadian bacon.
- In a separate bowl, whisk together 6 eggs, garlic salt and 2 cups of milk. Pour over the Canadian bacon mixture in the baking dish, cover, and refrigerate at least 4 hours prior to baking.
- Preheat oven to 375F. As the oven preheats, remove casserole from the refrigerator, uncover it, and let it sit on the counter to take the chill off before baking. When the oven is preheated, sprinkle the casserole with paprika and bake, 35-40 minutes, until set.
- While casserole bakes, melt butter in a small pot over low heat. Once melted, swirl the butter for 1-2 minutes, until slightly golden. Transfer butter to a small bowl; set aside.
- Add buttermilk, cornstarch, and chili powder to the pot and whisk until smooth.
- Beat the remaining two eggs and combine them with remaining 1 cup of milk. Increase heat of the buttermilk mixture to medium-low, and slowly drizzle in the egg and milk mixture, whisking constantly.
- Once simmering, remove pot from the heat and slowly whisk in the melted butter and lemon juice.
- Once baked, allow the casserole to sit for 15 minutes. Cut into squares, drizzle with lemon sauce, and garnish with chopped chives. Serve with maple syrup on the side, if desired, for added sweetness.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Riced broccoli, cucumber, red onion and red cabbage - visually stunning and PERFECT with creamy Asian dressing!