Overnight Eggs Benedict Casserole

Ingredients

• 2 pkgs. Canadian bacon, chopped
• 1 pkg English muffins, each split and cut into 1-inch cubes
• 8 large eggs
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt and freshly ground black pepper
• 2 cups milk, anything but skim
• Minced fresh chives or parsley
• 4 large egg yolks
• 1/2 cup heavy cream
• 2 Tbsp fresh lemon juice
• 1 tsp dijon mustard
• 1/2 cup unsalted butter, melted
• 1/4 tsp salt
• 1/8 tsp sugar
• 1/8 tsp cayenne pepper, optional

Directions

1. For the casserole, coat a 13 by 9-inch baking dish with non-stick cooking spray. Scatter half of the Canadian bacon across the bottom of the dish, add the English muffins on top, then finish with the remaining half of the Canadian bacon.
2. In a large mixing bowl, ideally one with a spout, beat the eggs with the onion powder, garlic powder, and paprika until thoroughly combined. Add a few pinches of salt and pepper, then whisk in the milk until the mixture is smooth.
3. Pour the egg mixture slowly over the casserole, moving around the dish so the English muffins get evenly soaked. Cover the dish with plastic wrap and refrigerate overnight.
4. The next morning, heat the oven to 375. Take the casserole out of the refrigerator and leave it at room temperature while the oven heats, or for at least 15 minutes.
5. Discard the plastic wrap, cover the baking dish with foil, and bake for 30 minutes. Take off the foil and bake until a knife slipped into the middle comes out clean, about 15 – 20 minutes more.
6. For the hollandaise sauce, bring a few inches of water to a gentle boil in a medium saucepan, then lower the heat to low so the water is just simmering.
7. In a glass bowl that can sit over that same medium saucepan, or in a double boiler, whisk the egg yolks, cream, lemon juice, and mustard together.
8. Place the bowl over the simmering water in the saucepan, making sure the bowl does not touch the water. Whisk constantly until the mixture reaches 160 degrees, or until it is thick enough to coat the back of a spoon.
9. Turn the heat down to very low, and while whisking, drizzle in the melted butter very slowly.
10. Lift the bowl off the saucepan. Stir in the salt, sugar, and cayenne pepper until well mixed. Serve the casserole warm with warm hollandaise sauce and minced herbs on top.