Eggs Benedict Casserole Recipe

Prep Time: 25 Minutes + Chilling
Bake Time: 45 Minutes
Makes: 12 Servings (1 2/3 Cups Sauce)

Ingredients:
- 12 Oz. of Canadian Bacon: Chopped
- 6 English Muffins: Split and Cut into 1 inch pieces
- 8 Eggs
- 2 Cups of 2% Milk
- 1 Tsp. of Onion Powder
- 1/4 Tsp. of Paprika
Hollandaise Sauce
- 4 Egg Yolks
- 1/2 Cup of Heavy Whipping Cream
- 2 Tbsp. of Lemon Juice
- 1 Tsp. of Dijon Mustard
- 1/2 Cup of Butter: Melted

Instructions:
1. Place half of the Canadian bacon in a greased 3 quart, or 13x9 inch, baking dish; top with English muffins and remaining Canadian bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Refrigerate, covered, overnight.

2. Preheat oven to 375F. Remove casserole from refrigerate while oven heats. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover; bake for 10 to 15 minutes or until a knife inserted near center comes out clean.

3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160F, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve the hollandaise sauce immediately with the breakfast casserole.

Bon Appetit!