Eggs Benedict Skillet Casserole

By CheeseDiva

Ingredients

• Butter, for brushing skillet
• 8 English muffins, torn into small pieces
• 1 lb. Canadian bacon, chopped
• 8 large eggs
• 2 c. milk
• 1 tsp. garlic powder
• kosher salt
• Freshly ground black pepper
• 3 large egg yolks
• Juice of 1/2 lemon
• 1 tsp. Dijon mustard
• 1 stick (1/2 cup) butter, melted

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from delish.com

Preparation

Step 1

Butter a large ovenproof skillet with butter. Add a layer torn English muffins, then almost all the Canadian bacon (reserve some for garnish), alternating until used up.
In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. Pour mixture over skillet and cover with plastic wrap. Refrigerate overnight (at least 4 hours).
When ready to bake, preheat oven to 350 degrees F. Bake until egg is cooked through and top is golden, 40 to 45 minutes. (Cover with foil if getting too brown.)
Meanwhile, make hollandaise: In a blender, combine egg yolks, lemon juice, mustard and salt and blend until combined. Add warm melted butter in a steady stream until combined.
Drizzle hollandaise over casserole and serve.