Eggs Benedict Casserole

Eggs Benedict Casserole

(12 servings)

Ingredients:

12 oz. Canadian Bacon, chopped

6 English Muffins, split and cut into 1-inch pieces

8 large Fresh Eggs

2 cups Milk

1 tsp. Onion Powder

¼ tsp. Paprika

4 large Egg Yolks

½ cup Heavy Whipping Cream

2 tbsp. Fresh Lemon Juice

1 tsp. Dijon Mustard

½ cup Unsalted Butter, melted

Directions:

Place half the Canadian bacon in a sprayed 9x13 baking dish.  Top this with the English muffins and then the remaining bacon.  In a large bowl, whisk eggs, milk and onion powder.  Pour over muffin mixture, cover and refrigerate overnight.  Baked dish in a pre-heated 375-degree oven for 35 minutes covered.  Uncover and bake an additional 10-15 minutes or until knife comes out clean.  For the Hollandaise sauce, use a double boiler.  Whisk egg yolks, cream, lemon juice and mustard until blended.  Cook until mixture is just thick enough to coat back of a spoon, whisking constantly.  Reduce heat very low and slowly drizzle warm melted butter into mixture, whisking constantly.  Serve immediately with casserole.

Note:               If you desire, use a Hollandaise mix like Knorr instead of making it from scratch.  If you do this, forget the last 5 ingredients above.

Ideas for Future Efforts

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