Eggs Benedict Casserole

Instructions 

1. Grease a 13x9 inch baking dish. Spread half the Canadian bacon on the bottom of the dish. 
2. Layer the English muffin pieces evenly over the bacon. 
3. Place the remaining Canadian bacon on top of the muffin pieces. 
4. Whisk together the eggs, milk, and onion powder until well combined in a large bowl. 
5. Pour the egg mixture over the layers in the baking dish, making sure everything is evenly covered.
6. Cover the dish tightly and refrigerate overnight. 
7. Preheat the oven to 375°.
8. Remove the casserole from the refrigerator and let it sit while the oven heats up. 
9. Sprinkle the top of the casserole with paprika for added flavor and color. 
10. Bake the casserole covered for 35 minutes.
11. Uncover the casserole and continue baking for another 10-15 minutes, or until a knife inserted in the center comes out clean.
12. Combine the egg yolks, heavy whipping cream, lemon juice, and mustard in a blender. Cover and blend for about 5 seconds. 
13. Turn the blender on; pour in the hot melted butter in a slow, steady stream until the sauce is thick and smooth, about 15-30 seconds. 
14. Spoon the casserole onto plates and drizzle the fresh hollandaise sauce on top. For added flavor, sprinkle with chives.

Go Rogue by swapping out the Canadian bacon for smoked salmon or sliced ham. You can also serve with The Rogue Chef’s Perfect Guacamole.   

Want The Rogue Chef to make this delicious meal for you? Contact us at www.TheRogueChef.com.