Eggs Benedict Casserole

Place half ham in bottom of a greased 8X8 baking pan, top with English muffins, followed by remaining ham.

Whisk eggs, milk, and onion powder in large bowl. Pour over top of ham and muffins. Refrigerate overnight. (I made this at 9am, refrigerated till 3pm, and served for dinner-turned out great)

Preheat oven to 375°F. Remove casserole from fridge while preheating. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover and bake 10-15 minutes longer.

In top of double boiler, or metal bowl over simmering water, whisk all hollandaise ingredients but butter constantly, until 160°F, or thick enough to Coat metal spoon.

Turn off heat. Very slowly whisk in melted butter. Serve sauce with casserole immediately.

Source: Taste of Home magazine 2013
Sandie Heindel of Liberty, MO