EGGS BENEDICT MICROWAVE RECIPES

Steps:

• Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
• Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
• Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
• While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
• Makes 10 servings.
• NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

Steps:

• Coat a 9×13 pan with cooking spray.
• Combine the bacon and english muffin pieces and place in the pan, spreading them out evenly.
• In a large bowl, whisk together the eggs, milk, and onion powder; pour over the top of the English muffins.
• Press down gently with a wooden spoon or your hands to coat.
• Cover and refrigerate for at least 5 hours, or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Sprinkle the paprika over the top.
• Preheat oven to 375 degrees F.
• Cover and bake for 35 minutes.
• Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
• Just before your casserole is done cooking, make your hollandaise.
• Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling.
• In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds.
• Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened.
• Taste and adjust flavor to your liking.
• Serve sauce immediately with the casserole.
• Garnish with chopped chives or scallions, optional.