Overnight Eggs Benedict Casserole

Ingredients

• 12 ounces Canadian bacon
• 6 English muffins cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 large egg yolks
• ½ cup heavy cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons dijon mustard
• ½ cup melted butter

Steps

1. 1

   Lightly grease a 9x13-inch baking dish. Sprinkle HALF of the 12 ounces Canadian bacon in the dish, then add the 6 English muffins cut into 1-inch cubes, top with the remaining Canadian bacon.

2. 2

   In a large bowl, whisk together the 8 large eggs, 2 cups whole milk, 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture over the top of the muffins and bacon. Cover and refrigerate overnight.

3. 3

   Preheat the oven to 375 degrees Fahrenheit. Cover the casserole with foil and bake for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean. A few crumbs are okay, but there shouldn't be any wet or soggy crumbs on the knife.

4. 4

   While the casserole is baking, prepare the sauce. On top of a double boiler (or a metal bowl over a pot of simmering water) whisk together the 4 large egg yolks, ½ cup heavy cream, 2 tablespoons fresh lemon juice, and 2 teaspoons dijon mustard until blended. Continue to cook, whisking constantly, until the mixture has thickened enough that it can coat the back of a spoon when dipped in.

5. 5

   Reduce heat to low and slowly whisk in the ½ cup melted butter. Drizzle over the casserole, garnish with chopped parsley, and serve immediately.