Eggs “Benny” Casserole
Casserole
1 Tbsp butter
5 English muffins, split and cut into 1” pieces
1 pound turkey ham*, sliced into 1/4” slices, then cut into 1” pieces
6 eggs
1 1/2 cups milk
1 tsp onion powder
1/4 can Cougar Gold®, crumbled into large pieces
1/2 tsp paprika
Hollandaise Sauce
1/2 cup butter
4 egg yolks
2 Tbsp lemon juice
1/4 tsp cayenne pepper
salt and pepper to taste
Casserole
In a large bowl, combine cut English muffin pieces and cut meat. Distribute evenly in a buttered 3-quart casserole dish.
In the same large bowl, whisk together the eggs, milk and onion powder; pour over the top of the muffin mixture. Sprinkle with cheese crumbles. Cover and refrigerate overnight.
Preheat oven to 375° F. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered for 35-40 minutes. Uncover and bake another 10-15 minutes or until a knife inserted in the center comes out clean.
Sauce
In a glass bowl, microwave butter until melted and very hot.
Separate the eggs and put yolks in a blender. Turn the blender on low to allow the yolks to combine. NOTE: the blender should remain on low the whole time during this process! Begin pouring the butter in a thin stream into the blender through the vent hole of the lid (having the lid on will prevent splattering). Be careful to pour the butter in very slowly until done. Then slowly blend in the lemon juice and seasonings.
TO SERVE: Serve warm from oven. Cut the casserole into squares and top with sauce.
*Canadian Bacon can be used instead of turkey ham.