Eggs Benedict Casserole

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Ingredients needed

– Casserole Ingredients: – 8 large eggs – 9 English muffins 1 ½ packages – 12 slices Canadian bacon – 4-6 tablespoons unsalted butter – ½ teaspoon salt – ½ teaspoon pepper – ½ teaspoon onion powder – ¼ teaspoon paprika – 2 cups 2% or whole milk – Hollandaise sauce: – 4 egg yolks room temperature – 1 tablespoon freshly squeezed lemon juice – a splash of hot sauce – Salt and pepper – ½ cup unsalted butter melted – Fresh chives and/or parsley

Make two halves out of the English muffin pieces. Smear on a thin layer of butter and place face up on a sheet pan. Broil until toasted.

Step 1:

Chop the Canadian bacon and toasted muffins into bite-sized pieces. Place them in an even layer in a greased 9×13 casserole dish and toss to combine.

Step 2:

Whisk the eggs in a large bowl until beaten. Add the milk, salt, pepper, onion powder, and paprika and whisk until combined.

Step 3:

Pour the egg mixture on top of the English muffins and bacon pieces. Cover with plastic wrap and chill for at least 4 hours or overnight.

Step 4:

Allow the dish to come to room temperature while the oven is preheating to 375 degrees. Bake covered for 30 minutes. Remove the aluminum foil and bake for another 15 minutes.

Step 5:

Add the egg yolks, lemon juice, cayenne pepper and/or hot sauce, and a pinch of salt and pepper to the blender or food processor.

Step 6:

While the processor is running, drizzle a 1/2 cup of melted butter in the yolk mixture until it emulsifies, making a thick, pale, yellow hollandaise sauce.

Step 7:

Drizzle the rich hollandaise sauce over top of the entire casserole. Garnish with fresh chives and/or parsley. Serve with additional hollandaise sauce.

Step 8:

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