Eggs Benedict Casserole (Taste of Home)

3/4 lb Canadian Bacon, chopped
6 English Muffins, split and cut into 1 inch pieces
8 Eggs
2 C 2% Milk
1 t Onion Powder
1/4 t Paprika

Sauce
3 Egg yolks
2 T Lemon Juice (or juice of 1 lemon)
1 t Dijon Mustard
1 c Butter, melted
dash of cayenne pepper (if desired)

Place half the bacon in a greased 13X9 baking dish.  Top with english muffins and remaining bacon.  In a large bowl, whisk the eggs, milk and onion powder.  Pour over top of bacon and english muffins.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Sprinkle with paprika.  Cover and bake at 375 degrees for 35 minutes.  Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In a blender or food processor, blend the egg yolks.  Then slowly add the hot melted butter.  Then add the lemon juice, mustard and cayenne pepper.  Serve immediately with casserole.