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The rustic charm of home cooking meets the refined elegance of a well-balanced dinner in this satisfying Asparagus & Bacon Chicken Potato Casserole. Cauliflower has several roots, but it has long been a staple of American Midwestern cooking. The combination of meat, veggies, and grains makes it a one-dish miracle that even the busiest city residents can make at home. This multi-textured and flavorful meal is perfect for family gatherings or as a show-stopping addition to a potluck since it celebrates spring asparagus and the ever-popular combination of bacon and chicken.

A refreshing green salad would go wonderfully with this savory casserole, helping to balance off the dish’s richness. A serving of chilled tzatziki or a vinegar dressing would provide a tart contrast. For those who appreciate fine wine, a crisp glass of Chardonnay or a delicate Pinot Noir can take any dish to the next level.

Chicken Potato Casserole with Bacon and Asparagus – 4 skinless, boneless breasts of chicken

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Ingredients:

For the Casserole:

  • 6 English muffins, split and cut into cubes
  • 8 slices Canadian bacon or ham, chopped
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)
  • 1 tablespoon chopped fresh chives (optional)

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Pinch of cayenne pepper
  • Pinch of salt

Instructions:

For the Casserole (to be prepared the night before):

  1. Grease a 9×13-inch baking dish. Arrange the cubed English muffins in the baking dish, then scatter the chopped Canadian bacon or ham over the top.
  2. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and paprika until well combined.
  3. Pour the egg mixture evenly over the English muffins and Canadian bacon in the baking dish. Cover the dish with plastic wrap and refrigerate overnight.

For the Hollandaise Sauce:

  1. In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth.
  2. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture begins to thicken, about 2-3 minutes.
  3. Slowly drizzle in the melted butter while continuing to whisk until the sauce is thickened and smooth.
  4. Remove the bowl from the heat and season the Hollandaise sauce with cayenne pepper and salt. Keep warm until ready to serve.

To Finish:

  1. Preheat your oven to 375°F (190°C).
  2. Remove the casserole dish from the refrigerator and uncover it. Let it sit at room temperature while the oven preheats.
  3. Bake the casserole in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
  4. Once baked, remove the casserole from the oven and let it cool for a few minutes.
  5. Drizzle the warm Hollandaise sauce over the top of the casserole. Sprinkle with chopped chives, if desired.
  6. Slice the casserole into squares and serve hot.

Enjoy your Overnight Eggs Benedict Casserole with Creamy Hollandaise Sauce, a perfect dish for brunch or breakfast gatherings!

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By uvu44

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