Eggs Benedict Casserole Recipe

INGREDIENTS:

• 12 oz Canadian bacon - chopped
• 6 English muffins cut into one inch cubes
• 8 eggs
• 2 cups whole milk
• 1 teaspoon salt
• ½ teaspoon pepper
• a few dashes of hot sauce (optional)
• Hollandaise (if using package)
• 2 package Knorr Hollandaise Mix
• 2 tablespoon lemon juice
• 4 tablespoons cream cheese
• Prepare mix per package instructions.
• Add lemon juice and cream cheese and whisk.
• Hollandaise (from scratch)
• 4 egg yolks
• ½ cup heavy cream
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• ½ cup melted butter

INSTRUCTIONS:

For casserole:

1. Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top. Refrigerate, covered, 4 hours or overnight.
2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
3. Hollandaise (using package) 

For Hollandaise (from Scratch)

1. 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. 
2. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Source: Laughing Spatula