Eggs Benedict Casserole

Serves: 10
Total Calories: 285


2 1/2 cups cut-cooked cooked ham
10 eggs, poached
1/4 teaspoon black pepper
1/4 cup butter, melted
1 cup crushed cornflakes or fine bread crumbs
Mornay Sauce:
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 1/2 cups milk
1 1/2 cups shredded gruyére cheese or Swiss cheese
1/2 cup grated Parmesan cheese


Put ham in a 9x13-inch baking pan; place poached eggs on ham. Sprinkle with pepper. Prepare Mornay Sauce and pour over eggs. Toss butter and cornflakes; sprinkle over sauce in rectangle around each egg. Refrigerate no longer than 24 hours. Heat in 350° oven until sauce is bubbly.

Mornay Sauce:
Heat butter over low heat till melted. Stir in flour, salt, and nutmeg. Cook, stirring constantly, till bubbly. Remove from heat, then stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Add cheese, and stir till smooth.

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Nutritional Facts:

Serves: 10
Total Calories: 285
Calories from Fat: 136

This Eggs Benedict Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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