Eggs Benedict Casserole

Ingredients

• 12 ounces Canadian bacon (chopped)
• 6 English muffins (split and cut into 1-inch pieces)
• 8 large eggs (plus 6 more for baked eggs if desired)
• 2 cups milk or half and half
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 2 tablespoons chives
• 1/2 cup Danish Creamery European Style Butter (1 stick)
• 4 large egg yolks
• 1/2 cup heavy cream (or whipping cream)
• 1-2 tablespoons lemon juice

Steps

1. 1

   Place half of the Canadian bacon in a greased 3-quart or 13x9 inch baking dish.

2. 2

   Top the bacon with English muffins and remaining bacon.

3. 3

   In a large bowl, whisk 8 eggs, milk, salt, garlic powder, and onion powder. Pour over top English muffins and bacon. Cover and refrigerate overnight.

4. 4

   When ready to bake, preheat oven to 375° F. Remove casserole from refrigerator while oven heats. Bake while covered for 35 minutes. Uncover and cook 10 more minutes.

5. 5

   After baking, make wells in 6 spots and cracks eggs over. Sprinkle with paprika.

6. 6

   Bake 10-12 minutes or until whites are mostly set, but yolks are still totally soft.

7. 7

   To make the hollandaise, cut the butter into four pieces, Place in a 1-quart glass measure or bowl. Cover with a paper towel and microwave on high until almost melted, about 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.

8. 8

   Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well. Add cream and 1 tablespoon lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes. Stop every 20 seconds to stir with a fork. Remove sauce from microwave and stir in extra lemon juice if desired

9. 9

   Drizzle hollandaise over casserole and serve.