Eggs Benedict Casserole with make-ahead directions

Served this during the holidays to our family. It was a recipe that my sister, Marla Payne, discovered on Pinterest. It provides the tastes of traditional Eggs Benedict but is a lot easier to prepare and can be made ahead.

Eggs Benedict Casserole  

12 servings12 oz. Canadian bacon chopped

1 pkg. (6 total) English muffins each split then cut into 1-inch pieces

8 large eggs

2 cups whole milk

1 teaspoon dried parsley

1 teaspoon dried chives

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 recipe Blender Hollandaise Sauce (recipe follows)

1. Spread English muffins pieces evenly on an ungreased baking sheet and toast in preheated 350° oven for a few minutes; flipping bread and continuing to toast until nicely toasted. Set aside.
2. Spray a 13 x 9-inch baking dish with cooking spray. Evenly layer half of the Canadian bacon followed by an even layer of all of the toasted English muffin pieces followed by an even layer of the remaining Canadian bacon.
3. In a large measuring cup or mixing bowl (something with a spout) whisk together eggs, milk and all Casserole seasonings until well blended. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.
4. The next morning, preheat oven to 375 degrees F and remove casserole from refrigerator and let rest at room temperature for 15 minutes. Remove plastic wrap then cover casserole tightly with foil. Bake for 30 minutes then uncover and continue to bake until a toothpick inserted into center of casserole comes out clean, about 15 – 20 minutes longer.
5. Prepare hollandaise sauce when there is about 5 minutes left of baking time. If you are expecting leftovers then serve Hollandaise Sauce over individual servings. If not expecting leftovers then you are welcome to pour it over the casserole.

Blender Hollandaise Sauce

10 tablespoons (142g) unsalted butter (if using salted butter, skip the added salt)

3 large egg yolks (use pasteurized eggs if concerned about raw eggs)

1 tablespoon lemon juice

 

1/2 teaspoon salt, divided

 

1/8 teaspoon cayenne, optional

1. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away. Melt the butter: 
2. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away
3. Turn off the blender, taste and check consistency of the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
4. Store until needed in a warm spot, e.g. next to the stove top. Use within about 30 minutes.