|Picture By: TASTE OF HOME Magazine|
Eggs Benedict Casserole-
16 Eggs- (hard boiled, peeled, and sliced with an egg slicer)
1 stick butter
1 C. flour
4 C. milk
10 oz. Velveeta
2 C. grated Cheddar
10 oz. Sour Cream
2 lbs. bulk sausage ( fried lightly, crumbled, drained)
Salt and Pepper to taste
2 tsp. dry mustard
¼ tsp. cayenne pepper
12 English muffins ( lightly buttered, sliced, and toasted)
Preheat oven- 325. Spray a 3 qt. 9X13 glass baking dish with oil spray, ( I have used a deeper casserole). Layer sliced eggs on the bottom. In a large saucepan, melt butter, salt and pepper, and stir until melted. Slowly add flour and stir until combined and butter absorbed. Add milk and stir ( I like a whisk) continually until lumps are gone and mixture begins to thicken. Add cubed Velveeta, Cheddar, Sour Cr., and spices. When mixed, pour evenly over sliced eggs. Top with cooked sausage. Cover with aluminum foil.
Bake 25-30 min. Remove foil and continue baking about 10 min until sausage is brown and eggs are bubbly.
Serve over toasted muffins. Garnish with paprika, a slice of fruit, or a sprig of mint or parsley.
NOTE: This is a large recipe, easily feeds 12-14. Great for a crowd, easy to cut in half for a smaller group or family.