Meaty Eggs Benedict Casserole

• Meat

  • 1 lb Bacon, cooked and chopped
  • 6 oz Canadian bacon

• Produce

  • 1 Lemon, Juice of

• Refrigerated

  • 3 Egg yolks
  • 8 Eggs

• Baking & Spices

  • 1 tsp Salt
  • 1 Salt and pepper

• Bread & Baked Goods

  • 6 English muffins

• Dairy

  • 1 cup Butter
  • 2 cups Milk

Found on realhousemoms.com

Description

Ingredients

• 6 oz. Canadian bacon, chopped
• 1 lb bacon, cooked and chopped
• 6 English muffins, cut into 1 inch pieces
• 8 eggs
• 2 cups milk
• 1 tsp salt
• 3 egg yolks
• 1 cup melted butter
• juice of 1 lemon
• salt and pepper to taste

Directions

• grease a 13x9 inch baking dish
• spread half of the Canadian bacon and bacon on the bottom of the dish
• lay the cut up English muffins on top
• in a medium bowl whisk the eggs, milk and salt together
• pour over the English muffins
• spread the remaining meat over the top of the English muffins.
• cover with foil and refrigerate overnight
• preheat oven to 375 degrees
• bake covered for 35 minutes
• remove the cover and bake an additional 10-15 minutes or until cooked through
• melt butter in a sauce pan over medium heat
• whip egg yolks in a blender
• VERY slowly add melted butter (stream should be the thickness of a piece of yarn)
• squeeze in lemon juice, making sure to not add seeds
• season with salt and pepper to taste
• if the sauce is too thick add more lemon juice