Eggs Benedict Casserole
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Ingredients
2 cup ham, chopped
6 english muffins, cubed
6 egg
1 1/4 cup milk
1/2 tsp dry mustard
1/2 tsp paprika
1/4 tsp pepper
Hollandaise Sauce
3 egg yolks
1/4 tsp dry mustard
dash of hot sauce
4 tsp lemon juice
1/2 cup salted butter, melted and hot
Directions
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Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
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In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour overtop of English muffins and ham. Cover and refrigerate overnight.
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Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.
Hollandaise Sauce
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Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
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Serve over casserole. Sprinkle with paprika, if desired.