Eggs Benedict Casserole

 Eggs Benedict Casserole

6 English muffins

Butter to spread on the muffins

12 oz. Canadian bacon

8 large eggs

1 1/3 c. heavy cream

2/3 c. milk

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. dried mustard powder

1 c. shredded Monterey Jack cheese

For the Hollandaise Sauce:

4 egg yolks

1/2 c. cream

2 T. fresh lemon juice

1 tsp. Dijon mustard

1/8 tsp. cayenne pepper

Dash of salt

1/2 c. butter

Set out the butter to spread on the muffins so it softens.

Grease a 9” x 13” casserole dish with butter or non-stick spray.

Chop the Canadian bacon into 1 inch pieces.  Spread half of the Canadian bacon over the bottom of the casserole dish.  Split the English muffins with a fork.  Toast each half, spread with the soft butter then chop into 1 inch pieces.

Add half of the English muffin pieces to the casserole dish on top of the Canadian bacon.   Repeat the layers by using the remainder of the Canadian bacon topped by the remainder of the chopped English muffins.

In a large bowl, whisk together the 8 eggs, 1 1/3 cups cream, 2/3 cup milk, salt, pepper, onion powder, paprika and mustard powder.  Whisk until well mixed.  Pour the eggs mixture over the English muffins and Canadian bacon.  Sprinkle the cheese over the top.  Cover well with foil and refrigerate overnight or for at least 4 hours.

Remove the casserole from the refrigerator.  Then preheat the oven to 375 degrees.  Leave the foil on the casserole.  Bake at 375 degrees for 35 minutes.  Remove the foil and continue baking for 10 - 15 minutes longer until the center is set.

Make the hollandaise sauce:  Add the eggs yolks, 1/2 cup cream, lemon juice, Dijon mustard, cayenne pepper and salt to a blender.  Blend on high for at least 30 seconds. Melt 1/2 cup butter in the microwave until it is mostly melted but not all the way.  Stir until the last of the butter melts.  You don’t want to add it to the eggs if it is too hot, just melted and warm.  With the blender running, slowly add the butter into the small opening on the lid of your blender.  Keep blending until all the butter is added and the mixture looks smooth and creamy. 

To serve, cut the casserole into squares then drizzle the hollandaise sauce over the top of each portion.

Store any leftover casserole in an airtight container in the refrigerator for 4 or 5 days.

To reheat the hollandaise, set a container of it into a bowl of very hot water and stir until warmed.