Muffin Tin Eggs Benedict Casserole Cups

12 oz of Canadian bacon, diced

6 English Muffins, split and cut into cubes

4 eggs

1 C. whole milk

1/2 tsp. onion powder

1/4 tsp. paprika

 

3 large egg yolks

1/4 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/8 tsp. cayenne pepper

1/2 tsp. salt

1/8 tsp. ground black pepper

1/2 C. unsalted butter, melted

 

Grease a standard 12-C. muffin pan. Fill each muffin C. with several bread cubes, pressing into the bottom. Sprinkle diced Canadian bacon among the cups. Fill all the space in each C. with the remaining bread cubes. They should be packed fairly tight. In a mixing bowl, whisk eggs, milk and onion powder. Pour the mixture evenly over the 12 cups. Press the bread to help soak in the eggs. Continue to fill the cups until all the liquid is used. Cover with foil and place in the refrigerator overnight. The next morning, preheat the oven to 375°F. Remove casserole C. from the refrigerator and uncover. Sprinkle paprika on top of the C. and return the foil. Bake at 375°F, covered for 35 minutes. Uncover and bake for an additional 10-12 minutes, or until a knife, inserted in the middle, conies out clean. Once the casserole C. are ready to serve, prepare the hollandaise. In a blender, combine all egg yolks, mustard, lemon juice, cayenne, and pepper. Cover and blend until well combined, about 5 seconds. Melt butter in a microwave safe spouted measuring cup for about 1 minute. With the blender on high speed, very slowly pour butter into the blender. The mixture will thicken quickly. Serve immediately.