Eggs Benedict Casserole (Print Version)

# Ingredients:

→ Casserole Base

01 - 340g Canadian bacon, diced
02 - 6 English muffins, cut into pieces
03 - 8 large eggs
04 - 470ml whole milk
05 - 1 teaspoon onion powder
06 - 1 teaspoon garlic powder
07 - 1/4 teaspoon paprika

→ Hollandaise Sauce

08 - 4 large egg yolks
09 - 120ml heavy cream
10 - 2 tablespoons lemon juice
11 - 1 teaspoon Dijon mustard
12 - Pinch of cayenne pepper
13 - Pinch of salt
14 - 115g butter, melted

→ Garnish

15 - Fresh chives, chopped

# Instructions:

01 - Spray a 9x13 inch baking dish with cooking spray to prevent sticking.
02 - Spread half of the diced Canadian bacon evenly in the bottom of the dish. Arrange cut English muffin pieces over the bacon, then top with the remaining bacon.
03 - In a large bowl, whisk together eggs, milk, onion powder, garlic powder, and paprika until well combined. Pour the mixture evenly over the layered ingredients in the baking dish.
04 - Cover the dish with plastic wrap and refrigerate for at least 5 hours or overnight to allow the flavors to meld and the muffins to absorb the egg mixture.
05 - Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes before baking.
06 - Preheat oven to 375°F (190°C). Cover the casserole with aluminum foil and bake for 35 minutes.
07 - Remove the foil and continue baking for an additional 15 minutes, or until the center is set and the top is golden brown.
08 - While the casserole is baking, prepare the hollandaise sauce. In a blender, combine egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne, and salt until smooth.
09 - With the blender running on low speed, slowly drizzle in the melted butter until the sauce thickens to a creamy consistency.
10 - Cut the casserole into portions and serve each with a generous spoonful of warm hollandaise sauce and a sprinkle of chopped fresh chives.

# Notes:

01 - The casserole can be assembled up to 24 hours in advance for easier morning preparation.
02 - If hollandaise sauce becomes too thick, thin it with a teaspoon of warm water at a time.
03 - For best results, ensure all ingredients for the hollandaise are at room temperature before blending.

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