Eggs Benedict Casserole 🌸recipe follows 🌸Need a Mother’s Day brunch recipe that feels luxurious but is actually a cinch? Eggs Benedict Casserole is your answer. XO Babs #shoprite @ShopRite Stores 🌸INGREDIENTS: 1 lb Canadian Bacon 8 Bowl & Basket Eggs 6 oz Gruyere cheese, shredded 5 Bowl & Basket English Muffins split, and lightly toasted 2.5 cups Bowl & Basket milk 1 tsp dried mustard 1 tsp salt 🌸INSTRUCTIONS: Prepare a 9 x 13 casserole and set aside. Lightly toast English Muffins. Lightly spray a skillet with olive oil. Sauté Canadian Bacon until just lightly brown over medium heat. Quarter the Canadian Bacon. Quarter English Muffins. Layer the English Muffins in bottom of prepared pan. Top English Muffin layer with Canadian Bacon. Next layer cheese. Whisk the eggs and milk. Add mustard and salt and whisk. Pour egg mixture over layered ingredients. Refrigerate overnight. Place casserole in preheated 350° oven. Bake 40 minutes or until eggs are set and casserole is lightly browned. Hollandaise Sauce 🌸INGREDIENTS: 3 Bowl & Basket eggs - yolks only Pinch of cayenne pepper 1/4 tsp salt 1 tbsp lemon juice (or more to taste) 1 tbsp water 1 tsp Bowl & Basket Dijon Mustard 12 tbsp Bowl & Basket Unsalted Butter melted, (1.5 stick) INSTRUCTIONS: Blend all ingredients (except for butter) on high for :05 seconds. On medium speed, slowly pour in butter until emulsified (about :05-:10 seconds) Be careful not to over process