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I can’t wait to make this again when we have family stay with us over the holiday’s. This is super easy and taste just like the eggs benedict without all the extra work of making them individually. Even the leftovers tasted really good. Hubby wants me to try bacon next time so I’ll give that a whirl for him even though it’ll be an extra step to cook it all first, but you never know it could be the best thing ever haha!

Eggs Benedict Casserole
(Adapted from Chew Out Loud)
1 lb Canadian bacon (ham works, too) – chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups milk
1 TB onion powder
1 tsp kosher salt
1 tsp garlic powder
½ tsp fresh ground black pepper
¼ tsp paprika
fresh chopped parsley for garnish
For the Sauce:
4 large egg yolks
½ cup heavy whipping cream
1-2 TB lemon juice
2 tsp Dijon mustard
½ cup melted butter
salt and pepper to taste
Grease a 9×13 baking dish. Place half of the Canadian bacon in bottom of dish.

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Top with English muffins.
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Follow with remaining Canadian bacon.
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In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper.
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Pour evenly over top of casserole. Cover tightly and refrigerate overnight.
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Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F. Sprinkle casserole evenly with paprika. Cover with foil and bake for 35 minutes on lower middle rack. Uncover and bake 10-15 minutes longer or until the center is done. Sprinkle with fresh parsley, if desired.
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Meanwhile, make the sauce: In a double broiler or metal bowl over simmering water (don’t let bowl touch water), constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add more salt/pepper if needed. Serve sauce immediately with casserole. (If sauce stands too long and gets too thick, add a bit of hot water to thin out, 1 tsp as needed.)
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