Eggs benedict casserole

1. Butter a large baking dish.

2. Layer the bacon (or ham) on the bottom of the dish. Add the diced English muffins, and put the remaining meat on top.

3. In a bowl, add the eggs, milk (or half/half), onion powder, salt, pepper and paprika.

Pour this mixture over the English muffins and meat.

Cover with plastic wrap and toss it in the fridge overnight.

When you’re up in the morning, preheat the oven to 375F.

Once preheated, cover the dish with aluminum foil and bake for 45 minutes or until eggs are just starting to set.

Take off the foil and bake for 15 more minutes or until eggs are completely set.

Take the casserole out of the oven and let it sit while you make the hollandaise.

In a separate bowl, add the egg yolks and lemon juice and whisk until thickened. (You may want to use an electric hand mixer to save some time)

Heat a very small amount of water in a saucepan, and hold the bowl of hollandaise over the sizzling water being sure not to let the bowl touch the water.

Continue to whisk, adding the melted butter. Mix until the sauce is extra thick.

Remove the bowl from over the saucepan, and add the salt.

Pour the hollandaise over the casserole, and enjoy!