Ingredients
- 12 ounces, weight Canadian Bacon Slices
- 6 whole English Muffins, Cut Into Cubes
- 8 whole Large Eggs
- 2 cups Milk
- 1 teaspoon Onion Powder
- 1 ounce, weight Packet Of Hollandaise Sauce Mix Plus Ingredients Listed On Packet
Instructions:
Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. Scatter half of the bacon evenly in the bottom of the dish. Scatter muffin cubes on top of bacon.
Top with the remaining bacon, scattering it evenly over the bread. Combine eggs with milk and onion powder, beat to combine. Pour egg mixture over the casserole.
Cover the dish with plastic wrap and refrigerate overnight or at least 8 hours, to let the bread absorb the mixture.
Preheat oven to 375 F. Remove casserole from refrigerator, remove the plastic wrap and cover with foil. Bake for 40 minutes. Remove foil and continue to bake uncovered until the eggs are set and the bacon on top begins to crisp. (Approximately 20 minutes)
Remove the casserole from oven and let it stand 5 minutes before serving.
While casserole bakes, make the Hollandaise Sauce according to package instructions.
To serve, cut casserole into squares and place the squares onto serving plates. Spoon about 2 tablespoons (or to taste) of warm Hollandaise Sauce over each square just before serving.
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Thanks to Tasty Kitchen for this awesome remake on a classic breakfast!
