Eggs Benedict Casserole
Ingredients 6 English muffins 12 ounces Canadian bacon, chopped 8 large eggs 2 cups whole milk 1 teaspoon kosher salt 1/2 teaspoon seasoned salt, I like Lawry's 1/2 teaspoon black pepper 1 teaspoon onion powder 1/2 teaspoon paprika 1 cup Monterey Jack, shredded, optional 3 cups prepared hollandaise sauce (I just use the packets at the store) Instructions Grease a 9×13 inch casserole dish with butter, or spray with non-stick spray. Chop all the Canadian bacon into bite size pieces. Add HALF to the bottom of the casserole dish and spread out. Split the English muffins with a fork. Toast each half, spread with butter, and then chop them all into 1 inch pieces. Add half of your English muffin pieces to the casserole dish, on top of the Canadian bacon. Repeat the layers: add the remaining Canadian bacon, then add the rest of the English muffins. Make the egg mixture. In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 te...