Overnight Eggs Benedict Casserole

Step 1

For the casserole: Spray a 13 by 9-inch baking dish with non-stick cooking spray. Sprinkle half of the Canadian bacon into an even layer in baking dish, top with English muffins, then sprinkle top evenly with remaining half of Canadian bacon.

Step 2

In a large mixing bowl (preferably one with a pouring spout) whisk together eggs, onion powder garlic powder and paprika vigorously until blended. Mix in a few pinches of salt and pepper and the milk until well blended.

Step 3

Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly. Cover with plastic wrap and chill in refrigerator overnight.

Step 4

The following morning preheat oven to 375 and remove casserole from refrigerator and let rest while oven is preheating, or for at least 15 minutes.

Step 5

Remove plastic wrap then cover casserole dish with foil and bake 30 minutes then uncover and continue to bake until a knife inserted into center of casserole comes out clean, about 15 - 20 minutes longer.

Step 6

For the hollandaise sauce: Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat, or a light simmer.

Step 7

In glass bowl that's large enough to fit over that same medium saucepan (or double boiler) whisk together egg yolks, cream, lemon juice and mustard.

Step 8

Set bowl over simmering water in saucepan (bowl shouldn't touch water) and whisk mixture constantly until it reaches 160 degrees, or coats the back of a spoon.

Step 9

Reduce to very low heat and while whisking very slowly pour in melted butter.

Step 10

Remove from bowl from saucepan. Add in salt, sugar and cayenne pepper and mix well. Serve casserole warm topped with warm hollandaise sauce and minced herbs.