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Prep Time:20 minsAdditional Time:4 hrs 25 minsTotal Time:4 hrs 45 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrs 25 minsTotal Time:4 hrs 45 minsServings:12Yield:12 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs 25 mins
Additional Time:
4 hrs 25 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(6 ounce) packagesuncured Canadian bacon, chopped1(12 ounce) packagewhole-wheat English muffins, split and cut into 1-inch pieces10largeeggs½teaspoongarlic powder¼teaspoonkosher salt3cups2% reduced-fat milk, divided¼teaspoonpaprika3tablespoonstorn fresh flat-leaf parsley leaves2tablespoonsunsalted butter½cuplow-fat buttermilk2tablespoonscornstarchPinch of cayenne pepper2tablespoonsfresh lemon juice (from 1 large lemon)
Cook Mode(Keep screen awake)
Ingredients
2(6 ounce) packagesuncured Canadian bacon, chopped
1(12 ounce) packagewhole-wheat English muffins, split and cut into 1-inch pieces
10largeeggs
½teaspoongarlic powder
¼teaspoonkosher salt
3cups2% reduced-fat milk, divided
¼teaspoonpaprika
3tablespoonstorn fresh flat-leaf parsley leaves
2tablespoonsunsalted butter
½cuplow-fat buttermilk
2tablespoonscornstarch
Pinch of cayenne pepper
2tablespoonsfresh lemon juice (from 1 large lemon)
DirectionsPlace half of the Canadian bacon in a lightly greased (with cooking spray) 13-x 9-inch baking dish. Top with English muffin pieces; top with remaining Canadian bacon. Whisk together 8 eggs, garlic powder, salt and 2 cups of the milk in a large bowl. Pour over Canadian bacon mixture in baking dish; cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours.Preheat oven to 375 degrees F. Remove casserole and let stand at room temperature while oven preheats. Remove plastic wrap and sprinkle casserole with paprika; bake in preheated oven until set, about 35 minutes. Sprinkle with parsley.While casserole bakes, melt butter in a small saucepan over low. 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 constantly, 15 seconds. Remove from heat, and whisk in lemon juice and reserved butter. Serve warm lemon-butter sauce with casserole.Originally appeared: EatingWell.com, October 2019
Directions
Place half of the Canadian bacon in a lightly greased (with cooking spray) 13-x 9-inch baking dish. Top with English muffin pieces; top with remaining Canadian bacon. Whisk together 8 eggs, garlic powder, salt and 2 cups of the milk in a large bowl. Pour over Canadian bacon mixture in baking dish; cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours.Preheat oven to 375 degrees F. Remove casserole and let stand at room temperature while oven preheats. Remove plastic wrap and sprinkle casserole with paprika; bake in preheated oven until set, about 35 minutes. Sprinkle with parsley.While casserole bakes, melt butter in a small saucepan over low. 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 constantly, 15 seconds. Remove from heat, and whisk in lemon juice and reserved butter. Serve warm lemon-butter sauce with casserole.
Place half of the Canadian bacon in a lightly greased (with cooking spray) 13-x 9-inch baking dish. Top with English muffin pieces; top with remaining Canadian bacon. Whisk together 8 eggs, garlic powder, salt and 2 cups of the milk in a large bowl. Pour over Canadian bacon mixture in baking dish; cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours.
Preheat oven to 375 degrees F. Remove casserole and let stand at room temperature while oven preheats. Remove plastic wrap and sprinkle casserole with paprika; bake in preheated oven until set, about 35 minutes. Sprinkle with parsley.
While casserole bakes, melt butter in a small saucepan over low. 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 constantly, 15 seconds. Remove from heat, and whisk in lemon juice and reserved butter. Serve warm lemon-butter sauce with casserole.
Originally appeared: EatingWell.com, October 2019
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Nutrition Facts(per serving)211Calories9gFat17gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
