All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

                   EGGS BENEDICT CASSEROLE
(Taste of Home)
This is a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch!

12 oz Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 tsp onion powder
¼ tsp paprika
4 egg yolks
½ cup heavy whipping cream
2 Tbles lemon juice
1 tsp Dijon mustard
½ cup butter, melted

1. Place half or the Canadian bacon in a greased 3-quart or 9"x13" baking dish; top with English muffins and remaining bacon. In a large bowl whisk eggs, milk, and onion powder; pour over top. Refrigerate, covered, overnight.
2. Preheat oven to 375 degrees. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10 - 15 minutes longer or until a knife inserted near the center comes out clean.
3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice, and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).