Directions:
- Heat oven to 425°F Coat 9x13 pan with oil. Place English muffin pieces on a rimmed baking sheet and bake until golden brown, 12 to 15 minutes. Transfer to prepared baking dish. Reduce heat to 350°F.
- Heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4-5 minutes more. Spoon over the English muffin pieces.
- In a large bowl, whisk the whole eggsmilk, dry mustard, chives, 1-1/2 C cream, and 1/2 tsp cayenne, 1/2 tsp salt, and pepper. Pour over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40 to 45 minutes.
- Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. Whisk together, in a double boiler, the egg yolks, lemon juice, Dijon mustard, remaining 1/2 C cream, 1/4 tsp cayenne, and 1/2 tsp salt. Heat mixture, over simmering water, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives and serve with hollandaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.65 Kcal (2289 kJ) | ||
| Calories from fat | 331.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.85g | 57% | |
|---|---|---|---|
| Cholesterol | 400.98mg | 134% | |
| Sodium | 1279.96mg | 53% | |
| Potassium | 534.91mg | 11% | |
| Total Carbs | 27.19g | 9% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 28.03g | 56% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 251.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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