Eggs Benedict is delicious, but with all its components it can feel like you need five hands to make it. This casserole version of eggs benedict gives you the same great flavors in one dish without all the fuss. Toasting the muffins dries them out, which, similar to a sponge, lets them absorb even more of the savory custard and its flavor. But brushing them with butter, which gets in all the nooks and crannies, and seasoning with salt and pepper, gives the pudding even better flavor. Keep this casserole classic with bits of leftover ham, plus added spinach and Parmesan. Prepare the lemony hollandaise while the pudding bakes - it really takes this pudding over the top! [from Cuisine At Home - Issue 108, December 2014) Pg. 39
Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick spray.
Brush butter on cut sides of muffin halves; season with salt and pepper. Cut muffin halves into 9 pieces each; spread on two baking sheets.
Toast muffin pieces until deep golden, about 30 minutes, rotating baking sheets halfway through.
Sweat onions, garlic, and nutmeg in oil in a skillet over medium heat, covered, until onions soften, 5-6 minutes. Stir in spinach; cook 1 minute.
Whisk together half-and-half, eggs, Parmesan, Dijon, 1-1/2 tsp. salt, and cayenne in a large bowl.
Add ham, toasted muffin pieces, and spinach mixture and toss to coat. Transfer mixture to prepared dish and cover with plastic wrap, pressing down so muffins begin to absorb liquid. Refrigerate pudding 3 hours or up to 1 day.
Preheat over to 350 degrees. Remove plastic wrap and cover pudding with foil.
Bake pudding 30 minutes. Remove foil and bake pudding 45 minutes more; let cool 15 minutes before serving.
Prepare Hollandaise Sauce - see recipe - while pudding bakes. Drizzle hollandaise over each serving.
Nutritional Info per serving: 621 calories; 43g total fat (24g sat); 309 mg chol; 1112 mg sodium; 33g carb; 2g fiber; 24g protein
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Serving Size: 1 Serving (678g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 818 | ||
Calories from Fat: 635 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.5g | 94 % | |
Saturated Fat 41.6g | 208 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 213mg | 66 % | |
Sodium 1644.9mg | 57 % | |
Potassium 895.5mg | 24 % | |
Total Carbohydrate 29.5g | 9 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 29.3g | ||
Protein 20.3g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 818
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