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Eggs Benedict Casserole Recipe


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     Eggs Benedict Casserole

Category   Breakfast - Brunch
Sub Category   None
Servings   8
Preptime   8 hours

6 oz Canadian Bacon or Ham, chopped
1 lb bacon, cooked and chopped
6 english muffins, cut into 1 inch pieces
8 eggs
2 cups milk
1 tsp salt
Hollandaise Sauce
3 egg yolks
1 cup melted butter
juice of 1 lemon
salt and pepper to taste

Grease a 13 x 9 inch baking dish. Spread half of the Canadian bacon and bacon on the bottom of the dish Lay the cut up English muffins on top
In a medium bowl whisk the eggs, milk and salt together. Pour over the English muffins. Spread the remaining meat over the top of the English muffins. Cover with foil and refrigerate overnight.
Preheat oven to 375 F Bake covered for 35 minutes Remove the cover and bake an additional 10-15 minutes or until cooked through
Hollandaise Sauce Melt butter in a sauce pan over medium heat Whip egg yolks in blender VERY slowly add melted butter (stream should be the thickness of a piece of yarn) Squeeze in lemon juice, making sure to not add seeds Season with salt and pepper to taste If the sauce is too thick add more lemon juice

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