EGGS BENEDICT CASSEROLE RECIPE

INGREDIENTS :

12 ounces Jones Dairy Farm Canadian Bacon, chopped

6 English muffins, split and cut into 1-inch pieces

8 large eggs

2 cups 2% milk

1 teaspoon onion powder

1/4 teaspoon paprika

HOLLANDAISE SAUCE:

4 large egg yolks

1/2 cup heavy whipping cream

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 cup butter, melted

 

 

DIRECTIONS :

Place half of the Canadian bacon in a greased 3-qt. or 13×9-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.

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.

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)

Source:https://www.tasteofhome.com/recipes/eggs-benedict-casserole/