Eggs Benedict Casserole

Cut muffins into 1/2 inch cubes. Set aside. Cut Canadian bacon into 1/2 inch squares. Set aside. Whisk eggs well in 2 qt. bowl. Whisk in milk and onion powder.

Spray 9x13 inch glass or ceramic baking dish with vegetable spray. Scatter half Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with remaining Canadian bacon, scattering it evenly over muffin cubes. Pour egg mixture over casserole. Cover dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.

Preheat oven to 375 degrees.

Remove casserole from refrigerator, and uncover it. Lightly sprinkle paprika evenly over top. Cover casserole with foil and bake 40 minutes.

Remove dish from oven, remove foil, return dish to oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove casserole from oven and let stand 5 minutes before serving.

To serve, cut casserole into squares and place on individual plates. Spoon warm Hollandaise sauce over each serving just before serving. Makes 10 servings.

Easy Hollandaise Sauce:

1/2 Cup (1 stick) Butter

4 Large Eggs

1/2 Cup Whipping Cream

2 Tablespoons Lemon Juice

1 Teaspoon Dijon Mustard

Cut butter into 4 pieces and place in 1 quart glass measure or bowl and microwave, covered with paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from microwave and stir until completely melted.

Separate eggs, placing yolks in small bowl and setting whites aside for another purpose.

Beat yolks well with whisk or fork, then add to butter and stir well. Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with fork.

Remove sauce from microwave and stir in mustard. Makes about 1 1/2 cups.

Note: This sauce may be kept warm in a Thermos container up to 4 hours. Or you can cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover the container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50% power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Note: I haven't tried the above Hollandaise recipe. I use the recipe under "sauces."