Overnight Eggs Benedict Casserole

Ingredients
12 ounces canadian bacon (or thick deli cut ham)- diced
6 english muffins cut into one inch cubes
8 eggs
2 cups milk (heavy cream or half & half)
1 teaspoon salt
½ teaspoon pepper
sauce
4 egg yolks
½ cup heavy cream
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard
½ cup butter, melted

Instructions

1. Lightly grease a 9x13inch baking dish. Sprinkle half of the canadian bacon (or ham) in the dish, then add the chopped english muffins, then top with remaining canadian bacon.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour over the top of the english muffins and canadian bacon. Cover and refrigerate overnight.
3. Preheat oven to 375 degrees. Bake (covered with foil) for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean (a few crumbs are okay but there shouldn't be any wet/soggy crumbs on the knife).
4. While casserole is baking, prepare the sauce. In top of a double boiler (or you can use a metal bowl over a pot of simmering water) whisk together the egg yolks, heavy cream, lemon juice, and mustard until blended. Continue to cook (whisking constantly) until mixture has thickened enough that it can coat the back of a spoon when dipped in. Reduce heat to low and slowly whisk in the melted butter. Drizzle over casserole, garnish with chopped parsley (if desired) and serve immediately.

Notes
*Prep time does not include overnight chilling time.