Eggs Benedict Casserole

[Mack A. Damia]

Eggs Benedict Casserole

Total Time:
Prep: 25 min. + chilling
Bake: 45 min.

Makes
12 servings (1-2/3 cups sauce)

Ingredients:
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

HOLLANDAISE SAUCE:
4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions:
Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking
dish; top with English muffins and remaining bacon. In a large bowl,
whisk eggs, milk and 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 minutes. Uncover;
bake 10-15 minutes longer or until a knife inserted in the center
comes out clean.

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 160°, whisking constantly. Reduce heat to very low. Very
slowly drizzle in warm melted butter, whisking constantly. Serve
immediately with casserole.