MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggs Benedict Casserole
Categories: Pork, Breads, Dairy, Citrus, Vegetasbles
Yield: 12 Servings

12 oz Canadian bacon; chopped
6 English muffins; split in 1"
- pieces
8 lg Eggs
2 c Milk
1 ts Onion powder
1/4 ts Paprika

MMMMM---------------------HOLLANDAISE SAUCE--------------------------
4 lg Egg yolks
1/2 c Heavy whipping cream
2 tb Lemon juice
1 ts Dijon mustard
1/2 c Butter; melted
Minced chives; optional

Place half the Canadian bacon in a greased 3-qt. or 13"
X 9" baking dish; top with English muffins and remaining
bacon. In a large bowl, whisk eggs, milk and onion
powder; pour over top. Refrigerate, covered, overnight.

Set oven @ 375ºF/190ºC.

Remove casserole from refrigerator while oven heats.
Sprinkle top with paprika. Bake, covered, 35 minutes.
Uncover; bake 10-15 minutes longer or until a knife
inserted in the center comes out clean.

In top of a double boiler or a metal bowl over simmering
water, whisk egg yolks, cream, lemon juice and mustard
until blended; cook until mixture is just thick enough
to coat a metal spoon, whisking constantly. Reduce heat
to very low. Very slowly drizzle in warm melted butter,
whisking constantly. Serve sauce immediately with
casserole. If desired, sprinkle with chives.

Sandie Heindel, Liberty, Missouri

Makes: 12 servings (1-2/3 cups sauce)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Wisconsin cuisine: heartiness over refinement
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