I got my taste of home magazine a few weeks back and I have been dying to make the Eggs Benedict Casserole recipe on page 55. One of my husband’s favorite breakfasts is Egg’s Benedict. The original recipe made enough for 12 people so I cut it down to 1/3 of the original. Here is the original if you’d like to view it Eggs Benedict Casserole . I also tried to cut down the calories as well by using skim milk, whole wheat bread, & egg substitute.

Ingredients:
4 to 5 slices of toasted or stale wheat bread ( cut into 1″ pieces)
1/2 tsp paprika
3/4 cup egg substitute
3/4 cup skim milk
Pepper to taste
1 cup chopped ham
1/2 tsp onion powder

Hollandaise sauce
3 egg yolks
1 tsp lemon juice
1 TB melted butter
1/8 cup heavy cream
1/8 cup fat free half and half
1 tsp Dijon mustard

Spray an 8 by 8 glass baking dish with Cooking Spray.

Place 1/2 cup of ham on the bottom of the dish. I browned my ham up in the skillet for a few minutes (my ham was frozen). So adding this step helped crisp up the ham.

Now add the toasted/stale bread to the ham.

Pour milk mixture evenly over the bread and let rest for overnight or at least an hour.

Take out of refrigerator for at least 30 minutes before placing in preheated 375 degree oven. Sprinkle with paprika and pepper before placing into oven.

Bake covered for 30 minutes.

Remove foil and bake for an additional 10 minutes. In the meantime start the hollandaise sauce in double boiler.

Add the egg yolks, half and half, cream, lemon juice, and Dijon mustard whisk until incorporated.

Once the mixture starts to thicken add melted butter and continue to whisk.

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Once the dish is removed from the oven pour the hollandaise sauce and serve immediately.

Enjoy!