Eggs Benedict Breakfast Bake

I love eggs benedict, but I love how easy this casserole is to make more!  I made this recently for a weekend retreat and the pan was almost licked clean, they all loved it so much!  This is a make-ahead, overnight casserole - so nice to just pop it in the oven the morning of!  I mixed up my hollandaise sauce during the last 10 minutes of baking.

Enjoy!

Eggs Benedict Breakfast Bake

6 English Muffins, chopped in 1" pieces
12 oz Canadian Bacon, chopped
8 Eggs
2 Cups Milk (I used 2%)
1 Tsp Onion Powder
Salt & Pepper
1/4 Tsp Paprika

Sauce:
4 Egg Yolks
1/2 Cup Heavy Whipping Cream
2 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1/2 Cup Butter, melted

Split English muffins and chop into one inch pieces (I chopped mine into 9 pieces).  Spread pieces onto an ungreased baking pan and broil for 2 minutes (until bread is toasted) and then flip over and broil for another minute or two.

In large bowl, whisk together eggs, milk, onion powder, salt, and pepper (to taste).

Grease 9x13 baking dish.  Sprinkle half of the Canadian bacon on bottom of dish, top with broiled English muffins, then remaining Canadian bacon.  Then, pour egg mixture evenly over top.  Cover and refrigerate overnight.

Remove dish from refrigerator 30 minutes prior to baking.  Preheat oven to 375 degrees.  Sprinkle with paprika.  Cover with foil and bake for 35 minutes. Uncover and bake an additional 10-15 minutes until center is set.

Sauce:
In a double broiler or metal bowl over simmering water; constantly whisk eggs yokes, cream, lemon juice, and mustard until mixture is thick enough to coat the back of a spoon.  Reduce heat to low.  Slowly whisk in warm melted butter, making sure not to stop whisking until it is all incorporated.  Drizzle over casserole or portion sauce on each plate.