Eggs Benedict Casserole

 12 oz Canadian bacon, chopped

6 English muffins, split and cut into 1 inch pieces

8 large eggs

2 cups milk

1 tsp onion powder

1/4 tsp paprika

 

Hollandaise Sauce:

4 large egg yolks

1/2 cup heavy whipping cream

2 Tbsp lemon juice

1 tsp Dijon mustard

1/2 cup butter, melted

1.  Place half of the Canadian bacon in a greased 3 quart or 13x9 inch 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.

2.  Preheat oven to 375 degrees.  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.

3.  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 and temperature reaches 160 degrees, whisking constantly.  Reduce heat to warm melted butter, whisking constantly.  Serve immediately with casserole.