Eggs Benedict Casserole

This past saturday we had Molly's bridal shower. It was a success. We had a theme "Breakfast at Tiffany's". I found a great casserole for brunch it is a eggs benedict casserole. It is so easy, you can make the casserole the day before and whip up the sauce in the morning in 15 minutes.

12 ServingsPrep: 25 min. + chilling Bake: 45 min.

Ingredients

• 3/4 pound 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
• SAUCE:
• 4 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 bacon in a greased 13-in. x 9-in. baking dish; top
• with English muffins and remaining bacon. In a large bowl, whisk the
• eggs, milk and onion powder; pour over the top. Cover and
• refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Sprinkle with
• paprika. Cover and bake at 375° for 35 minutes. Uncover; bake
• 10-15 minutes longer or until a knife inserted near the center comes
• out clean.
• In a double boiler or metal bowl over simmering water, constantly
• whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings
• (1-2/3 cups sauce).
• Nutrition 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.