EGGS BENEDICT CASSEROLE
Here’s a breakfast bake that is as special as eggs Benedict but is great for a crowd.
—SANDIE HEINDEL LIBERTY, MO
PREP: 25 MIN. + CHILLING • BAKE: 45 MIN. • MAKES: 12 SERVINGS (1 2/3 CUPS SAUCE)
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
HOLLANDAISE SAUCE
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted
1. Place half 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.
2. Preheat oven to 375°. Remove casserole from refrigerator 30 minutes before baking. Sprinkle with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes or until a knife inserted near center comes out clean.
3. 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.