Eggs Benedict Casserole

6 English muffins
2 pkgs (10-12 oz total) Canadian bacon
8 large eggs
2 cups milk
1 tsp onion powder
cooking oil spray
1/2 tsp paprika
Easy Hollandaise Sauce (see below)

Cut the muffins into 1/2" cubes. Cut the Canadian bacon into 1/2" squares. Whisk the eggs well in a 2 qt bowl. Whisk in the milk and onion powder.

Spray a 9x13 baking dish with spray. Scatter half the Canadian bacon evenly on the bottom of the dish. Scatter all of the muffin cubes on top of the Canadian bacon. Top with the remaining Canadian bacon. Pour the egg mixture over the casserole. Cover and refrigerate overnight or at least 8 hours.

Preheat oven the 375F. Lightly sprinkle the paprika over the casserole. Cover with foil and bake for 40 min. Remove the foil and bake uncovered until the eggs are set, about 20 min. Remove from oven and let stand 5 minutes.

To serve, cut the casserole into squares and serve warm Hollandaise sauce over each square.

Easy Hollandaise Sauce:

1 stick butter
4 large eggs, yolks only
1/2 cup heavy cream
2 Tbsp lemon juice
1 tsp Dijon mustard

Cut butter into 4 pieces and place in 1 qt glass measure and microwave covered with a paper towel on high 1 minute.

Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another use. Beat the yolks well and add to the butter, stirring well.

Add the cream and lemon juice to the egg mixture, stirring well. Microwave the mixture uncovered on high about 1-2 minutes until thick, stirring every 20 seconds. Remove the sauce and stir in the mustard.

yum! Do you think a Hollandaise sauce made from a dry mix would work with this?

sure! but this sauce is so simple to make (and good!) it would take no more time to make this one from scratch…