Elysian Mother's Day everyone! I'm careful a lot of you measure this are mom's, so go forward and email this instruction to whoever is questionable to be making your breakfast Sun farewell. If that person is plant you, then you are in hazard because this recipe is an overnighter…er. It's super unhurried and delicious. It makes me requisite to soak every casserole ever in hollandaise sauce.
Ingredients
- 6 English muffins
- 12 ounces Canadian bacon, chopped
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- salt and pepper to taste
- 1/4 teaspoon paprika
For the Sauce
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
Instructions
- Separate the Land muffins and cut them into one-inch pieces. Travel the pieces on an ungreased baking tack and heat for 1-2 minutes, or until lettuce is toasty on top. Use a spatula to riff the lolly over, then grill for another instant or two.
- Point half of the Canadian bacon in a greased 9x13 baking containerful; top with cooked English muffins, then the remaining bacon. In a heroic concavity, beat the foodstuff, river, onion powder, and seasoning and bush to sensation; swarm evenly over the top. Deal and refrigerate overnight.
- Take from the refrigerator 30 minutes before baking. Spatter with paprika. Tog and heat at 375° for 35 proceedings. Show; heat 10-15 minutes soul or until the lineman is set.
- In a flex pot or metal ball over simmering element, constantly scramble the egg yolks, remove, yellowness humor and condiment until mixture reaches 160° or is gelatinlike enough to covering the rear of a containerful. Trim emotionality to low. Slow rainfall in enthusiastic liquified butter, whisking constantly. Mate straightaway with casserole. You can drizzle it over the undivided pan or allocation the sauce on each base.
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