Egg Casserole Recipe

INGREDIENTS:

6 English muffins cut into one cubes

12 oz Bacon- chopped

2 cups whole milk

8 eggs

½ teaspoon pepper

1 teaspoon salt

Hollandaise (if using package)

2 package knorr Hollandaise Mix

A few dashes of hot sauce (optional)

4 tablespoon cream cheese

2 tablespoon lemon juice

Prepare mix per package instructions.

Add lemon juice and cream cheese and whisk.

Hollandaise ( from scratch )

½ cup heavy cream

4 egg yolks

2 teaspoons Dijon mustard

2 tablespoons lemon juice

½ cup melted butter


INSTRUCTIONS:

For casserole:


1. Place half of the bacon in a buttered 13x9-in. baking dish. Top with English muffins

and remaining bacon. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top.

Refrigerate, covered, 4 hours or overnight.


2. Preheat oven to 375o. Removed casserole  from refrigerator while oven heats. Bake,

covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near

the centers comes out clean.


3. Hollandaise ( using Package )


For Hollandaise ( from scratch )

1. In top of a double boiler or metal bowl over simmering water, whisk egg yolks, cream,

lemon juice and mustard until blended; cook until mixture is just thick enough to coat a

metal spoon and temperature reaches 160o , whisking constantly.


2. Reduce heat to very low, Very slowly drizzle in warm melted butter, whisking constantly.

Serve immediately with casserole.