Famous Eggs Benedict Casserole

All the goodness of eggs benedict without the fuss.

This eggs benedict casserole does require some sitting time for the english muffins and egg mixture to become one. 4 hours will do it, or overnight…even better!

You’ll Need:

• 12 oz Canadian bacon - chopped
• 6 english muffins cut into one inch cubes approx 13 ounce package of muffins
• 8 eggs
• 2 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• a few dashes of hot sauce optional
• Hollandaise if using package
• 2 package Knorr Hollandaise Mix
• Prepare per instructions.

Add:

• 2 tablespoon lemon juice
• 4 tablespoons cream cheese
• Hollandaise from scratch
• 4 egg yolks
• 1/2 cup heavy cream
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1/2 cup melted butter
• 
  

Instructions:

For casserole:

1. Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with all english muffin cubes and remaining canadian bacon
2. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top of english muffin and bacon. Cover with plastic wrap and refrigerate 4 hours or overnight.
3. Preheat oven to 375°. (
4. Remove casserole from refrigerator to sit on counter and warm up a bit.
5. Remove plastic wrap and cover with foil.
6. Bake 35 minutes. Remove foil and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
7. Hollandaise (using package) - See above instructions
8. For Hollandaise (from Scratch)
9. 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.