Benedict Breakfast Casserole (Print Version)

# Ingredients:

01 - 12 oz Canadian bacon, diced.
02 - 6 English muffins.
03 - 8 large eggs.
04 - 2 cups whole milk.
05 - 1 teaspoon onion powder.
06 - 1 teaspoon garlic powder.
07 - 1/4 teaspoon paprika.
08 - Fresh chives for garnish.
09 - 4 large egg yolks.
10 - 1/2 cup heavy cream.
11 - 2 tablespoons lemon juice.
12 - 1 teaspoon Dijon mustard.
13 - Pinch cayenne.
14 - Pinch salt.
15 - 1/2 cup melted butter.

# Instructions:

01 - Spray 9x13 pan with cooking spray.
02 - Layer half bacon, cut English muffins, and remaining bacon.
03 - Whisk eggs, milk, and seasonings; pour over layers.
04 - Cover and refrigerate 5+ hours or overnight.
05 - Rest at room temperature 30 minutes before baking.
06 - Bake covered at 375°F for 35 minutes.
07 - Uncover and bake 15 minutes more until set.
08 - Blend hollandaise ingredients except butter until smooth.
09 - Slowly drizzle in melted butter while blending.
10 - Serve portions with warm hollandaise and chives.

# Notes:

01 - Make ahead friendly.
02 - Great for brunch.
03 - Easy blender hollandaise.
04 - Can toast muffins first.

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