Eggs Benedict Casserole (6 servings) 6 day-old English muffins - split 3 cups broccoli florets - chopped 1 6-ounce package of Canadian bacon - chopped 1 teaspoon vegetable or canola oil 4 hard boiled eggs - chopped 1 cup grated Swiss cheese 2/3 cup chicken broth 3 large eggs 1/4 cup fresh lemon juice 1 cup heavy cream 1 cup milk 1 Tablespoon unsalted butter - softened --- Initial Casserole Prep: Butter a 13 x 9 baking dish. In a large saucepan of boiling salted water, cook the broccoli for about 3 minutes, so that it's cooked but still a little crisp. Drain and set aside. In a large skillet, cook the Canadian bacon pieces for about three minutes until lightly browned. Drain on a paper towel and set aside. In the buttered baking dish, arrange the muffin bottoms - split sides up. Then layer the following ingredients: hard-boiled eggs, bacon, broccoli and cheese. Add salt and pepper to taste. --- Benedict Custard Sauce: In a small saucepan over high heat, bring the broth to a boil. In a bowl, whisk 2 of the uncooked eggs with the lemon juice. Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in the saucepan. Reduce the heat to low and cook mixture until thickened - stirring often. In a bowl, whisk together the last uncooked egg, the cream, milk and salt, along with salt and pepper to taste. Whisk in the lemon mixture in a stream until well combined. --- Final Casserole Prep: Pour the sauce evenly over the muffins in the baking dish. Butter the muffin tops and quarter them. Arrange muffin pieces on top of the sauce. Cover and refrigerate for at least 1 hour (up to 10). Bake in a preheated oven at 350 degrees for 30 minutes or until the center of the casserole is set. The classic flavor and feeling of Eggs Benedict in a casserole that makes feeding a group easy and elegant. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 1990. Submitted 2/13/2007.