Eggs Benedict Casserole
12 servings. Make ahead & refrigerate overnight.
- 12 ozs. Canadian bacon, chopped
- 6 Englih muffins, split in half & cut into 1 in pieces
- 8 Lg eggs
- 2 c 2% milk
- 1 t onion powder
- 1/4 t paprika
- Hollandaise Sauce
- 4 Lg egg yolks
- 1/2 c heavy whipping cream
- 2 T lemon juice
- 1 t Dijon mustard
- 1/2 c butter, melted
Place half of Canadian bacon in greased 3 qt. or 13x9 in baking dish; top with English muffins & remaining Canadian bacon, in Lg bowl whisk eggs, milk & onion powder; pour over top. Refrigerate covered overnight.
Preheat oven to 375. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 min. Uncover; bake 10-15 min longer until knife inserted near center comes out clean.
In top of double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice & mustard until blended; cook until mixture is just thick enough to coat a metal spoon & temperature reaches 160, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.