Yummy Recipe Wednesday! (Eggs Benedict Casserole)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Eggs Benedict, for those who may not know, is typically half of a toasted English muffin topped with ham (or Canadian-style bacon), a poached egg, and a delicious Hollandaise Sauce which is a creamy sauce made from egg yolks, butter, and a few other ingredients. Well today I bring you an awesome recipe for Eggs Benedict in the form of a casserole. This casserole has all of the delicious flavors of Eggs Benedict, minus the added creaminess from the runny yolk of a poached egg, including an easy homemade Hollandaise Sauce. You can use a packaged Hollandaise Sauce if you prefer but I don’t think it tastes nearly as good as the homemade stuff and it’s just as easy to make from scratch as it is from a package. Give this recipe a try next time you’re serving brunch to friends or family and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Eggs Benedict Casserole

For the casserole:

• 8 Large Eggs
• 2 cups Milk
• 3 Green Onions, chopped
• 1 tsp Onion Powder
• 1 tsp Salt
• 3/4 lb Canadian Bacon, diced
• 6 English Muffins, cut into 1/2-inch pieces
• 1/2 tsp Paprika

For the Hollandaise Sauce:

• 3 Egg Yolks
• 1/4 tsp Dijon Mustard
• 1 Tbsp Lemon Juice
• 1 dash Hot Pepper Sauce
• 1/2 cup Butter

1. Spray a 9x13-inch baking dish with cooking spray.
2. In a large bowl, whisk together the eggs, milk, green onions, onion powder, and salt until well combined.
3. Layer half of the Canadian bacon across the bottom of the prepared baking dish; spread the English muffin pieces over the meat and top with the remaining Canadian bacon.
4. Pour the egg mixture over the casserole; cover the baking dish with plastic wrap and refrigerate overnight.
5. Preheat the oven to 375°F (190°C); sprinkle the casserole with paprika and cover with aluminum foil.
6. Bake the casserole in the preheated oven until the eggs are nearly set, about 30 minutes; remove the foil and continue baking, uncovered, until the eggs are completely set, about 15 more minutes.
7. When the casserole has about 5 minutes remaining, combine the egg yolks, mustard, lemon juice and hot pepper sauce in a blender; cover and blend for about 5 seconds.
8. Place the butter in a glass measuring cup, or bowl, and heat the butter in the microwave for about 1 minute or until completely melted and hot.
9. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. The sauce should begin to thicken almost immediately; drizzle the sauce over the hot casserole and serve.