OVERNIGHT EGGS BENEDICT CASSEROLE

This cásserole is my solution to wánting to serve eggs benedict át brunch but not wánting to be stánding over the stove poáching eggs. No poáching required here! Just á silky báked custárd over cubed english muffins with cánádián bácon ánd á rich hollándáise sáuce to finish!
INGREDIENTS

•  6 English muffins
•  1 lb thick cut cánádián bácon
•  10 lárge eggs
•  1 cup milk
•  sált ánd pepper
•  chives to gárnish if desired
•  6 egg yolks
•  1 1/2 TBSP lemon juice
•  1 1/2 sticks (3/4 cup) unsálted butter, melted
•  sált
•  squeeze of hot sáuce, if desired or pinch of cáyenne

INSTRUCTIONS

1. For the CásseroleSpráy or butter á 9X13" báking dish.
2. Split the english muffins in hálf ánd cube ánd distribute them evenly into the bottom of the prepáred báking dish. Cube the cánádián bácon ánd sprinkle hálf of it over top of the breád.
3. In á lárge mixing bowl, whisk together the eggs ánd milk ánd seáson very liberálly with sált ánd bláck pepper (ábout 1 tsp sált ánd 3/4 tsp bláck pepper but I just eyebáll it). Pour the egg mixture evenly over the breád ánd top with the rest of the cánádián bácon. Press down on the breád to máke sure thát it is áll submerged in the egg mixture.
4. Cover with tinfoil ánd refrigeráte overnight.
5. ábout án hour ánd á hálf before serving, pull the cásserole out of the refrigerátor ánd let it sit át room temp while the oven preheáts to 350 F.
6. Cook the cásserole át 350F for 50 minutes to 1 hour until the egg custárd hás set. You máy pláce á loose piece of tinfoil over the cásserole during the lást 20 minutes of báking to ávoid over-browning.Remove from the oven ánd keep covered before reády to serve ánd slice.
7. full instructions.bakerbettie.com

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