Eggs Benedict Casserole

Step 1

Place split English muffins on a baking sheet and broil until lightly golden brown. Remove from oven and allow to slightly cool. Turn oven to 375 degrees.

Step 2

Once cool enough to handle, cut English muffins into 1 inch sized pieces.

Step 3

Layer English muffin pieces in a buttered 13 x 9 baking dish. Top with Canadian bacon.

Step 4

In a large bowl whisk eggs, milk, cream, garlic powder, salt, and pepper until combined. Pour over English muffins and Canadian bacon.

Step 5

Cover with tin foil and bake for 30 minutes. Remove tin foil and bake an additional 20 minutes or until eggs are set and casserole is baked through. Remove from oven and allow to slightly cool as you prepare the Hollandaise sauce.

Step 6

Set a glass bowl over a saucepan filled with simmer water. Be sure that the bowl is not touching the water.

Step 7

Add egg yolks, lemon juice, and water to glass bowl. Whisk constantly until smooth and pale, and yolks have doubled in volume.

Step 8

Slowly stream in butter and cook until sauce thickens. Add cayenne pepper if using.

Step 9

Taste and adjust seasoning, adding more salt or lemon juice to your liking. Pour warm hollandaise sauce over the casserole and serve!