Eggs Benedict Casserole by aymes moore Eggs Benedict CasseroleHere’s a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. MAKES: 12 servings Ingredients -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 **or I just buy the package to make hollandaise for 2$ and all you need is butter. Just make sure you are constantly stirring it until it thickens. 1.Place half of 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 while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the 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. Yield: 12 servings (1-2/3 cups sauce). Enjoy this recipe with a sparkling wine.. or my personal fave, a mamosa! champagne and orange juice :) Nutritional Facts 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.