Eggs Benedict Casserole (Printable Version)

# What You'll Need:

→ Base

01 - 6 English muffins, split
02 - 12 ounces Canadian bacon, chopped

→ Egg Mixture

03 - 8 large eggs
04 - 1 & 1/3 cups cream
05 - 2/3 cup whole milk
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon seasoned salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon dried mustard powder
12 - 1 cup Monterey Jack cheese, shredded (optional)

→ Hollandaise Sauce

13 - 4 egg yolks
14 - 1/2 cup cream
15 - 2 tablespoons lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1/8 teaspoon cayenne pepper
18 - dash kosher salt
19 - 1/2 cup butter, melted

# How to Make It:

01 - Grease a 9×13 inch casserole dish with butter or spray with non-stick spray.
02 - Chop all the Canadian bacon into bite-size pieces. Distribute half of the chopped bacon evenly across the bottom of the casserole dish.
03 - Split the English muffins with a fork. Toast each half, spread with butter, and then chop them all into 1-inch pieces. Alternatively, spread each muffin half with butter, chop into pieces, and broil on an ungreased baking sheet for 1-2 minutes per side until toasty.
04 - Add half of the English muffin pieces to the casserole dish on top of the Canadian bacon. Add the remaining Canadian bacon, then top with the rest of the English muffin pieces.
05 - In a large bowl or stand mixer, whisk together the eggs, cream, milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and mustard powder until well combined.
06 - Sprinkle the shredded Monterey Jack cheese evenly over the English muffin and Canadian bacon layers.
07 - Pour the egg mixture evenly over the assembled layers. Cover well with foil and refrigerate overnight, or for at least 4 hours.
08 - Remove the casserole from the refrigerator while preheating the oven to 375°F (190°C). Keep the casserole covered with foil and bake for 35 minutes. Remove the foil and continue baking for 10-15 minutes longer until the center is set.
09 - Add egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of salt to a blender. Blend on high for at least 30 seconds to warm the mixture slightly. With the blender running, slowly drizzle in the melted butter through the opening in the lid until the sauce is smooth and creamy.
10 - Drizzle the hollandaise sauce over individual portions of the casserole or over the entire dish before serving.

# Handy Tips:

01 - Cream refers to dairy product found near milk in grocery stores - use heavy cream, whipping cream, or ultra heavy whipping cream.
02 - If you want to bake this casserole right away without waiting, press the English muffins into the pan with your hands to help absorb the egg mixture after pouring it on. The casserole won't be as moist but will still be delicious.
03 - To make hollandaise sauce on the stovetop: In a double boiler over simmering water, whisk all ingredients (except butter) until mixture reaches 160°F or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter while continuously whisking.
04 - Hollandaise sauce does not reheat well in the microwave as it curdles. Store it separately from the casserole and reheat by placing the container in a bowl of very hot or simmering water.

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