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Overnight Eggs Benedict Casserole with Creamy Hollandaise
Ingredients
  • 12oz pkg English Muffins, split and chopped
  • 12oz pkg Canadian Bacon, diced
  • 1 bundle of asparagus
  • 8 eggs, beaten
  • 2 cups milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp chives, diced
  • subheading: Hollandaise Sauce:
  • 4 egg yolks
  • juice from one large lemon
  • ½ teaspoon salt
  • ¼ teaspoon cayenne (optional)
  • 1 tsp Dijon mustard
  • 10 tablespoons unsalted butter
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