4ciabatta rolls or 6 English muffins, diced into ½ inch cubes
6ouncesCanadian Bacon, diced
8largeeggs
2cupsmilk(I use 1% milk)
1teaspoononion powder
1teaspoonkosher salt
½teaspoonmustard powder
½teaspoonpaprikaplus more for garnish
Hollandaise Sauce
3largeegg yolks
¼teaspoondijon mustard
1tablespoonlemon juice
½cupbutter(one stick)
Instructions
Coat a 9 x 13 inch baking pan or casserole dish with cooking spray. Add in the diced bread and Canadian bacon, tossing to combine. Set aside.
In a large bowl, whisk together remaining ingredients (through paprika). Pour the egg mixture over the bread, pressing gently to make sure all pieces are soaked. Cover and refrigerate overnight or at least 4 hours.
Preheat oven to 375 degrees. Bake the casserole, covered with foil, for 35 minutes. Remove foil and bake for another 10-15 minutes or until custard is set and top is lightly golden.
During the last 5 minutes of cooking, make the hollandaise sauce. In a blender combine the egg yolks, mustard, and lemon juice. Melt the butter in a microwave safe bowl (I like to use a liquid measuring cup) until it is very hot and bubbly. With the blender running on low, slowly pour in the hot melted butter being careful not to splash yourself (pour through the hole in the blender lid if you have one). Blend until combined and smooth. Drizzle the hollandaise sauce over the casserole and serve extra sauce on the side.
Notes
Don't skip making the hollandaise sauce for this recipe. It's simple enough to make and really brings in the flavors of the Eggs Benedict Casserole.