Eggs Benedict Casserole

Instructions

1. Preheat oven to 400.
2. In a mixing bowl, combine the hash brown potatoes, butter, salt, and pepper. Toss to combine. Transfer to a 2-quart baking dish and bake for 25 minutes until crispy. Reserve.
3. Reduce oven to 350.
4. In a medium bowl, combine eggs and heavy cream. Whisk to combine. Pour egg mixture over the hash browns. Top with sliced Canadian bacon. Bake for 20 minutes until set.
5. Meanwhile, in a blender combine egg yolks, lemon juice, and salt. Blend until well combined. Set the blender on low. In a slow, steady stream while the blender is running, gradually add the melted butter. Mix well until fully combined.
6. Drizzle hollandaise over casserole and serve immediately.