Egg Benedict Casserole

Ingredients:

6 English Muffins

8 Large Eggs

2 Cup milk

1 small onion

Dash of paprika

Hollandaise Sauce:

1 stick butter

4 egg yokes

1/2 cup heavy cream

2T lemon juice

1 tsp. Dijon mustard

Grease a large (deep) pan. Cube  10-12 ounces Canadian bacon and 6 English muffins. Distribute evenly.

Beat: 8  large eggs, 2 c. milk, and 1/4 cup onion(finely chopped). 

Spread evenly over the muffin/bacon mixture. Sprinkle with paprika if desired.

Let sit in fridge 8 hours.

Bake covered at 375 degrees for about 30-40 minutes. Remove foil, then bake an additional 15-20 minutes. 

Remove from oven, let stand for 5 minutes.

While the casserole is baking, prepare the Hollandaise sauce. 

Melt 1 stick of butter. Allow to cool slightly. 

Then beat 4 egg yolks and add to butter. Beat again. 

Next add 1/2 cup heavy cream and 2 T. lemon juice. 

Beat til smooth.

Heat the mixture in microwave for 1 – 2 minutes, beating every 20 seconds.

Stir in 1 t. Dijon mustard.

Dribble over plated casserole.