Eggs Benedict Casserole

This delicious make ahead breakfast casserole is smothered in an easy hollandaise sauce

Prep: 25

Cook: 55

Chill Time 12

Total: 13 20

Yield:12 servings

Place half of the Canadian bacon in a greased 3-quart or 13x9 inch baking dish.
Top the bacon with English muffins and remaining bacon.
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.
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.
After baking, make wells in 6 spots and cracks eggs over. Sprinkle with paprika.
Bake 10-12 minutes or until whites are mostly set, but yolks are still totally soft.
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.
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
Drizzle hollandaise over casserole and serve.

Vegetarian: Omit Canadian bacon. Can add vegetables, such as mushrooms, green onions, or asparagus.
Make wells in casserole for cracked eggs: Use a small bowl, cup, or measuring cup.
English muffins note: Make sure the egg mixture completely covers them. If not, rearrange the muffins and/or remove a few pieces.
Cooking notes: Make sure not to overcook eggs on top or over-microwave hollandaise.