Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise

Casseroles are a favorite easy meal for my family, especially during the busy holidays. 

Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise

Ingredients: 

• 12oz pkg English Muffins, split and chopped
• 12oz pkg Canadian Bacon, diced
• 1 bundle of asparagus
• 8 eggs, beaten
• 2 cups milk
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp chives, diced

Hollandaise Sauce:

• 4 egg yolks
• juice from one large lemon
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne (optional)
• 1 tsp Dijon mustard
• 10 tablespoons unsalted butter 

Directions:

1. Grease a 13X9 baking dish.
2. Add chopped English muffins to the bottom of the pan.
3. Add diced bacon scattered on top.
4. In a large bowl, whisk together eggs, milk, garlic powder, and onion powder. 
5. Pour on top of the bread and bacon.
6. Cover and place in the fridge overnight.
7. In the morning, remove casserole from the fridge.
8. Preheat oven to 375 degrees.
9. Sprinkle paprika on top of casserole.
10. Cover with aluminum foil and bake for 35 minutes.
11. Wash asparagus and cut off the tips. Reserve remaining asparagus stems for use at another time. 
12. Remove casserole, uncover, and add asparagus tips to the top.
13. Bake for 15 more minutes. 
14. Remove from oven and drizzle with hollandaise sauce and top with chives.
15. Cut into squares and serve warm for breakfast or brunch.

Full Recipes Source : viralfood12.blogspot.com