Eggs Benedict Casserole

This delicious breakfast casserole is best prepared the night before so the English muffins can soak up the egg mixture.  I like to serve this with crab cake and use the hollandaise sauce on both, but if you'd rather not go the crab cake route, I would add more Canadian bacon to the casserole.

Eggs Benedict Casserole

Ingredients

Casserole

• 6 English muffins
• 4 oz. thick-cut Canadian bacon, diced
• 10-12 eggs, divided
• 1 cup half-and-half
• chives to garnish
• salt and pepper, to taste

• Hollandaise

• 3 large egg yolks
• 1/4 tsp. salt
• Pinch pepper (you can use cayenne if you'd like)
• 2 Tbsp. fresh lemon juice
• 1/2 cup butter

Serves 4 - 6
Cook time: 50 minutes

Spray or butter a 9X13" baking dish.
Split the english muffins in half and cube them.  Combine the English muffin cubes with the diced Canadian bacon and transfer to a greased 3-quart baking dish.
In a large mixing bowl, whisk together the eggs and half-and-half and season  with salt and pepper. Pour the egg mixture evenly over the bread; press down on the bread to make sure that it is all submerged in the egg mixture.  Cover and refrigerate overnight.
About an hour and a half before serving, pull the casserole out of the refrigerator and let it sit at room temp while the oven preheats to 350 .
Cook the casserole at 350 for about 45 minutes, until the egg custard has set.  Remove from the oven and keep covered before ready to serve and slice.
Meanwhile, melt butter for hollandaise; combine remaining hollandaise ingredients in a blender and blend until egg yolks are light in color.  Remove pouring plug and slowly drizzle in melted butter as the blender runs on a medium speed.  Your hollandaise is now ready, drizzle over benedict casserole and garnish with chives.